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This cake order was for Tasha Stafford & Doug Hollingsworth and their unborn son due the end of July.  As with any pregnancy, something unexpected happened.   Kaiden arrived on July 4th at 1:22 pm, three weeks early.  His shower was still held on the 11th and the whole family was able to celebrate his safe arrival.

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Kaiden’s Aunt Joy ordered a 2 tier cake.  The bottom 9″ layer was White Trillium cake with buttercream, and the top 6″ layer was Chocolate Chiffon cake with buttercream.  The shower and Kaiden’s room both have a sports theme, so did his cake.  I made baseballs and a baby blanket out of fondant to decorate the cake.  Then finished it off with baby blocks and his name on them.  Joy was very happy with her finished cake!

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My very dear friend asked me to make a cake for her daughters 6th birthday this year.  She loves Pet Shop and does not eat cake.  Hum, I thought, how do I solve this problem? She does however, love chocolate chip cookies.  So I made two plaques from fondant and used a technique called run out to draw on her favorite Pet Shop kitty.  One was place on the half chocolate chiffon cake, half white trillium, and the other was placed on top of a cookie stack.  They turned out very well and the birthday girl was very pleased!

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I baked these delicious cup cakes for Kaightlyn’s school birthday party.  Her fellow pre-K students and teachers loved the moist chocolate chiffon and strawberry cakes topped with my light swiss buttercream icing!  Oh to turn 5 again, and have the world at your finger tips!  Happy Birthday Lover!

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One of the 1/2 sheet cakes the Library ordered for the community to eat if there were not enough desserts entered in the contest.

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There were five entries in the competition. The panel of judges were:

• Myrna Ballard – President of the Chamber of Commerce
• Amy Carter – Georgia State Representative
• Sue Cox – Owner of Covingtons
• Mayor Fretti – Mayor of Valdosta
• Kay Harris – Editor of the Valdosta Daily Times

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First place was The Cat in the Hat cookies made by 3 local children.

My cake took second place.

For my competition cake, I made a two-tier cake.  The base layer was an eight inch, three-layer white cake with Swiss butter cream filling. The second tier was a six inch, three-layer chocolate chiffon cake with Swiss butter cream filling.  I covered the cakes in a pale-blue fondant to match my Dr. Seuss’s theme of black, white, red and blue, just like the original book Horton Hears a Who! Earlier in the week, I made Horton and Vlad Vladikoff with white fondant and hand painted them in Seuss style, pen and ink.  Once the cake was assembled, I added the Jungle of Newell to the base layer, Horton’s pond, and foliage in white, red, pink, and royal blue.  To the second layer, I added the field of  clovers, the mountains Horton climbs in an effort to save his clover, and of course, Vlad with Horton’s clover.  The entire cake took about nine hours to make and was by far the best piece I had ever produced.

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Click here to see a picture of my daughter,Avery and myself after the competition in our local newspaper!

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These cakes were commissioned for the Lowndes Youth Leadership League, or LYLL, by G. Green.  She needed to feed 30 teenagers cake after a long day at camp.  I was given full leeway and opted for two cakes.  Teens tend to be picky, and this would give me an opportunity to please everyone.  The first cake was my Traditional White Cake with Swiss Alps Buttercream and was filled with a layer of Cream Cheese Buttercream.  The second cake was my Chocolate Chiffon Cake with Mocha Buttercream and was filled with a layer of Dark Chocolate Ganache.  A snail trail graced the bottom of both cakes set atop textured card-stock basses. They were both adorned with hand made shimmering flowers in brown and white, about 200 each.  I believe they were quiet stunning when paired together.

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Chinese New Year or Spring Festival is the most important of the traditional Chinese holidays.

It is often called the Lunar New Year, especially by people in mainland China and Taiwan.  January 26th 2009 is the first day of the Chinese Lunar New Year, met with celebrations and observations by ethnic Chinese and others around the world. This year, we welcome the Year of the Ox, the sign representing solemn hard work and prosperity – an animal that appears aptly symbolic for these difficult times.  Here you can see some amazing pictures of the celebration across China.

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My daughters Pre-K class celebrated Chinese New Year.  They all learned how to say “Gung Hay Fat Choy”, happy new year in Chinese.  At snack time they ate noodles with chop sticks and enjoyed these chocolate chiffon cupcakes with Swiss buttercream and the word “ox” in English and Chinese on them from BC.   I am so amazed at the effort our schools put into educating our children and opening their eyes to other cultures and new things.  It was a wonderful day!

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The first 30 cup cakes were made into a semi newly invented “pull away” cake.  They are chocolate chiffon cup cakes with my all new Golden Vanilla Buttercream icing.  Let me tell you, it is much more difficult to ice “somethings” tha move, than a real cake.  However, the finished product did look very nice and the birthday boy was especially happy.  John turned 4 in November, remember the Saturn 5, John 4 cake?   Well John was supper sick by the time I finished his cake and his party had to be post-poned.  This is his second cake for his official party.  We let him pick, and boy does he love supper hero’s!    Happy (2nd) 4th birthday John!

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Hello reader, this Blog is a real time biography for Bonobo Cakes. BC will become an official bakery sooner than later. For now however, we are closed. With the addition of a 3rd child, life is to important to stop and spend 24 hours strait on a cake. Although we love cake, it will be a while before we get back into baking on a large scale. Enjoy the stories and photos, but please ask prior to using any of our original information on another site. Thank you and Enjoy the blog as it was!