Oleander and Palm: Vintage Valentine: Pom Pom Cake Bunting

Here's a super yummy cake and a very easy cake topper. This pom pom bunting adds a festive touch to the simplest of cakes.

Here's how to make the pom pom bunting. You'll need some cotton twine, 9 small pom poms, 2 bamboo skewers, 2 hearts cut out of glittered paper, a large needle, and a hot glue gun.

Using a large needle, thread the pom poms onto the twine.

Space the pom poms about 1 inch apart.

Tie the twine onto the skewers.

Trim the extra twine and glue on the hearts with a hot glue gun

The cake is my new favorite white cake. I adapted a recipe from Company's Coming Cakes Recipe Book. I filled it with homemade blackberry curd and topped it with butter cream and sprinkled the top with gold sugar. It's a light, silky cake that is a beautiful white.

These little love birds are available at my etsy shop.

White Chocolate Cake
1 cup butter
2 cups sugar
4 eggs
1 tsp. vanilla
3/4 cup white chocolate chips melted
2 1/2 cups cake flour sifted
1 tsp. baking powder
1 cup buttermilk

Sift flour and baking powder and set aside. Cream butter with an electric mixer and then beat in the sugar. Separate the eggs, add the egg yolks and the vanilla to the butter mixture and beat. Then add the melted chocolate chips and mix well.

Add the buttermilk and sifted flour alternately. Mix until just combined. Beat the egg whites till they have stiff peaks. Then fold in the egg whites.

Bake in two 8 inch round pans that have been buttered and floured. Bake in a 350 F for about 25 mins or until a tooth pick comes out clean. Cool on wire racks.