I've got to admit, I'm not a big fan of the 'sheet cake'. Of course, why would I be when you could have a pirate ship cake (or something like that) instead?
Well....there is this thing called 'practicality'. And true, as well, is the fact that a sheet cake can really be special, if one takes the time to make it so.

Here's a sheet cake I made today for the University of North Carolina Wilmington (Camp
Lejeune Extension).
It is, quite possibly, the classiest sheet cake...ever.
It's a creamy white cake filled with chocolate cheesecake filling, and iced with Italian Meringue
Buttercream. If you've never had Italian Meringue
Buttercream (and I'm guessing you haven't), then you are in for a
biiiggg surprise. It's light, fluffy, buttery, not-to-sweet and wonderfully creamy. In short; it's what you always thought icing
should taste like.

I piped the
UNCW logo free hand with tiny little stars. It took a long time, but I believe it was worth the effort.

Sorry about the blurry pic. Unfortunately, my photographer
doesn't live in my broom closet (he can't just pop out at any
ol' time) - so I had to do these myself.
Ahheeemm.....the point here..is that I wanted to show you the twisted-rope piping I did around the edge. I really like making a bold bottom piping around the cake because I think it frames the cake well.

Here's some of the detailing of the logo. Again, I did this free-hand. I was also very happy with the hues of the colors. I mix all my icing colors myself. A little of this, a little of that...keep mixing.. until it's the color that it should be.
And, that's what I did today.
Hope you all are well!!