Prantl’s Creates Six-Tier Cake for the 40^th Anniversary of the Children’s Museum

In June, the Children’s Museum of Pittsburgh celebrated 40 years. The museum reached out to Prantl’s Bakery to create the perfect cake for this special occasion. The Prantl’s team, led by Jeff Pastor, bakery president, and Joyann Pfeifer, production manager, consisted of layers of white, chocolate, and red velvet cake topped with Prantl’s famous buttercream icing.

The recipe for the five-foot cake, which provided 300-500 slices, consisted of these key ingredients: 100 pounds of flour, 60 pounds of sugar, 50 pounds of eggs, 160 pounds of powdered sugar, and 80 pounds of shortening.

The cake featured the museum’s logo on all sides and was decorated in hot pink, golden yellow, burnt orange, and medium blue with star details. Candles of the number “4” and the number “0” were set on the very top of the cake.

“It has been a fun project. Once completed, it was all about the joy of seeing the children and guests enjoy cake,” Pfeifer said. And, they did!