So... I have some news! As you may have guessed from the title of this post, I'm thrilled to share that I've just embarked upon writing my first Sweetapolita bakebook! I know this will be the most creatively rewarding journey of my life so far and, although writing a book is all new to me, I feel strangely comfortable, as though this is exactly where I was meant to be.
It also makes a world of difference having such incredible support. Over the past many months, I've worked closely with my fabulous literary agent, Judy Linden of Stonesong Press, while creating my book proposal, and without her this would never have come to be. And I couldn't be more honoured to be teaming with such an amazing editor, Ashley Phillips, from Clarkson Potter and yet another amazing editor here in Canada, Robert McCullough, from Appetite by Random House of Canada —have you seen the incredible cookbooks they publish? Of course you have! Martha Stewart's books, the Barefoot Contessa books and Rachael Ray's books are just some examples of the incredibly inspiring books published by Clarkson Potter/Random House.
Needless to say I'm in amazing hands. As I worked on the outline for this book over the past year or more, I felt as though I going to bust from the urge to share the ideas with you on the blog. Somewhat torturous and exhilarating all at the same time!
I tapped into the very essence of my heart and soul, and now it's time to bring those ideas to life in the kitchen, through the lens and finally, in print. I simply can't wait to share more details with you along the way. What a journey ahead!
Finally, I want to thank you all from the bottom of my sweets-loving heart for helping me make this happen. Your enthusiasm and support for this blog has inspired me to strive for creative heights I never imagined possible. And the truth is, I kind of love you guys. Like crazy. And as any self-respecting baking junkie would do in a time of celebration and dreams-come-true, I made a super-sprinkly cake! 
What is this sprinkle-crusted cakey-ness? It's a 6-layer moist chocolate cake, filled with vanilla birthday cake whipped cream filling (we'll get to that yumminess), covered in malted Belgian chocolate frosting, then covered with a medley of sprinkles and such.
Inspired by one of my favourite cake recipes, the Campfire Delight Cake, I've been thinking a lot about 6-layer chocolate cakes covered in malted Belgian chocolate frosting—it's just too awesome to not. But with all of that chocolate going on, 5 layers of vanilla birthday cake whipped cream filling push the party in this cake over the edge. So decadent!
I absolutely love whipped cream filling. I think it's such a great starting point for a filling, and you can flavour it pretty much any way you like. It's so light and airy, and because it's not sweet or buttery, it's the perfect filling for a rich cake frosted with a rich icing.
So I just took that whipped cream filling and turned it into a vanilla birthday cake of sorts! With some white cake batter, pure vanilla and rainbow sprinkles that classic whipped cream filling just had 8 excitable little girls show up to the door with their party hats on. 
I thought it would be fun to make a huge sprinkle medley to decorate this cake, so I just grabbed a big bowl along with a bunch of jars of my favourite sprinkles and sugar pearls, and kept adding and shaking them up until I liked the way it looked.
I decided to pipe a fancy border around the top, mostly because I love the consistency of that chocolate frosting, and I knew most of the cake surface would be covered with sprinkles. Crunchy, creamy, cakey, fluffy, chocolaty.
The border is created with a 1M star tip, and rather than just piping one "shell" after the other in a straight single line around the top of the cake, I angled the first one toward the centre slightly, and then piped another right beside it, angling it toward the first—like a heart shape. Once you do this around the whole cake, it takes on a woven look of sorts. Really quite simple, but neat looking! 
And then I started daydreaming frolicking in a huge adult-size play area filled with 5 feet of this sprinkle medley. And then I had cake. And then I did a few jumps for joy! And then I got a cramp. But then I jumped for joy again!
I simply cannot wait to share more book details with you all. Stay tuned! In the meantime, please say you'll make this cake to help me celebrate?
Good luck & let's bake the world happy!
