More is More Cake

Where did the idea for this shoot and crazy cake come from? It started when my friend Brian of  sent me a pic of this great carousel fabric that he saw while shopping and had no use for. The same week I found kid sized Shakey’s mugs while thrifting. ($0.79 each and 1/2 off that day, SCORE) Brian invited me to SR Harris to help him pick some fabric to back his Tastemaker series. We stumbled across the carousel fabric again and I knew I had to get a few yards. Like many creatives, I can’t turn my brain off at night and I kept thinking about doing an editorial kid’s party shoot with a crazy “more is more” cake. The next morning I woke up and started baking. I made my basic vanilla cake batter and tossed some cotton candy in for fun. While the cake was baking, I went to the Butler’s Pantry to start pulling props. I knew I wanted to use china and this really great silver from 1910. I grabbed 3 different cake plates; clear glass, stainless and jadeite. (the stainless won out). Next up, I had to steam the fabric and tape it to the wall with painter’s tape and test the lighting. After the cakes cooled, I began my classic buttercream icing. The cake batter tasted like cotton candy. Once baked, it just tasted sweet. I texted my gal Molly (best sounding board ever) to ask her what she thought about adding Classic Lays between the cake layers…we agreed with a resounding “why not?” Six layers later I added some bamboo skewers for support and finished frosting the cake and then set it on the front porch to firm up. I finished it up with a Hershey’s chocolate bar, heart shaped marshmallows, conversation hearts, potato chips, double bubble and sprinkles. #moreismore

I love how it all turned out! Besides, what else was I going to do when it’s 20 below out? 🙂

-xo Malibu


  • Black Willow England c 1870
  • French Limoges Art Nouveau c 1903

Silver Spoons:

  • Cerita Silver c 1900


  • Vintage from Shakey’;s (purchased at Arc’s Value Village thrift store)


  • Depression Glass
  • Classic Lays, Double Bubble, Sprinkles.Candy Hearts, Classic Hershey’s Bar,
  • Marshmallow Hearts
  • 2.5 yards of fabric
  • Painter’s Tape
  • Steamer
  • Boxes from Sugar Paper LA

I’m not really a recipe kind of guy. Most of the time I just throw things together and don’t measure. My mom always asks for the recipe and I always have to try and make one up…oops.

Malibu’s Classic Buttercream

  • 2+ sticks of softened butter
  • 1# of confectioner’s sugar
  • 1 Vanilla bean gutted
  • splash of cream
  • throw it all into your KitchenAid and whip it into oblivion
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (1-1/2 sticks) unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 6 large egg whites, at room temperature (sometimes I just use 4 whole eggs. See, I told you I don’t use recipes)
  • 3/4 cup whole milk, at room temperature
  • 1-vanilla bean gutted
  • Line pans with parchment and spray
  • 350 degrees in a convection oven for about 30 mins. (longer in non convection)
  • Test with knife or skewer- should come out clean