Hi there and Happy Tuesday!

I wanted to share my latest hyperfixation: cake decorating. I don’t know if it’s the deluge of cake decorating videos I’m seeing on instagram lately or what, but I’ve been feeling like my artsy skills could cross over into the frosting realm. After I made the infamous American Flag cake with white frosting, strawberries, and blueberries for the 4th of July, it’s like something has awakened in me. Suddenly I must decorate cakes and become a master at it. Lucky for me, I have a husband who has cake as one of his personal major food groups.

I’ve been seeing this trend going around for summer where people are baking simple sheet cakes (or buying them pre-made) and cutting the strawberries into bit to form the shape of a lobster. First of all: SO cute. I’ve been finding the whole east-coastal-vibe to be so cute and chic this summer and it seemed simple enough I knew I could pull it off.

So last night I got to baking. I used an aluminum 9×13 pan, Betty Crocker’s white cake mix, Pillsbury vanilla frosting, and a container of strawberries. I also had a huge amount of blueberries left over from the 4th, so I ended up using some of those too just as an added detail around the lobster. Here’s how it turned out:

I used a piping bag and medium-sized round tip to pipe the frosting in rows all across the cake. This was slightly too time consuming in the moment because I poorly planned to do this right about my 7 month old’s bedtime (sigh). Cutting the strawberries though? Super easy. I think the most difficult part was getting those thin strips for the legs, antennae, and arms. Although I would hazard to say that a major part of the charm of this cake design is the imperfections.

All in all? Highly recommend giving this a try! It’s super cute, took me maybe 20 minutes, and it is sure to impress whoever you share it with.

Till next time!

-Elizabeth