How to Make a Pretty, Floral Monogram Cake

Yield: 8-10 servings

Preperation: A letter template can be made using word processing software. Create letters in a simple font approximately 7"x9", and print on copy paper using an inkjet printer. Print and cut out 3 copies of the monogram.

To make cake layers, preheat oven to 350°F. Grease a 10x15 jelly-roll pan with white vegetable shortening. Using scissors cut a piece of parchment paper to fit inside the pan, and line the pan with the paper.

In the bowl of an electric mixer fitted with the whisk attachment, beat eggs for 5 minutes on medium speed with a timer set. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter. With the mixer still running, slowly add granulated sugar and oil to the whipped eggs. Next, add cream. Switch the whisk attachment with the paddle attachment.

In a separate bowl, sift together flour, baking powder and salt. Slowly add to the liquid ingredients with the mixer running on low. Mix until combined. Pour batter into the prepared pan and tilt pan to distribute the batter evenly. Smooth the batter with an offset spatula to make it perfectly even. Bake for 7-10 minutes, checking at seven. Cake is done when it springs back when pressed with fingers.

Run a knife around the edges of the cake to separate the sides from the baking pan. Turn onto a piece of parchment paper to let cool. Carefully peel away parchment that the cake was baked in from the back of the cake layer. Repeat the mixing and baking process so that you have enough sponge cake to make four layers.

To make buttercream, add confectioner's sugar to softened butter in the bowl of a stand mixer fitted with a whisk attachment. Begin mixing on low speed until the mixture is crumbly. Increase to high speed and beat for three minutes. Next, add the vanilla extract and beat the mixture for another minute until light and fluffy. If the buttercream is too stiff, beat in milk or heavy cream, one tablespoon at a time, until the mixture is of piping consistency.

Lay template flat on the surface of one of the cake layers, and cut around edges of the template with a very sharp, short knife, such as a craft knife or paring knife. Peel away excess cake from around sides of letter, and carefully peel away and discard template.

Carefully lay the bottom sponge cake layer on a cake board or tray. Prepare a piping bag for icing by cutting off the bottom pointed edge. Place a 1/2-inch round piping tip in the bottom of the piping bag and fold over the top three to four inches of the bag. Fill the piping bag with heaping spatulas of the buttercream, then unfold the top of the bag and twist it closed. Pipe 1-inch rounds of the icing onto the surface, lining them up with the outer edges of the the cake until surface is filled. Lay the next layer of cake on top of this and repeat until all four layers have piped icing on top.

Heat each color of candy melt chips on the stovetop over low heat in a saucepan until smooth. Load into a piping bags and snip off the ends to create a small opening. Pipe candy into mini chocolate bar and ring motif silicone candy molds. Handle with care or wear gloves, because the melted candy will be hot. Refrigerate the molds until the candy firms, about 10 minutes. When candy has cooled in the molds, pop out onto a dish.

Place some of the larger flowers and candies on top of the cake to create focal points around the cake for visual impact. They can be anchored by lightly pressing them into the soft icing on top of the cake. Add sugar pearl decorations and pipe on more icing with a small star piping tip in the spaces between icing rounds on top of the cake. Add white nonpareil sprinkles and a sparkling stick of white sugar crystal rock candy as finishing touches.

Serve immediately. The cake can be made one day ahead, but the fresh flowers should be added within 2 hours of serving.