Hello World!

This is my first blog. In it I hope to take you on a journey of my world of food.  One day, when the magical, mystery man grants my Mother with winning the Lottery Ticket, I will open my very own pastry shop.  Until that day comes, I will regale you all with items I make (no drooling on the keyboard please), eat or just thoughts on food in general.

Today I am putting together a practice wedding cake for some of my friends.  Luckily their wedding isn’t until next July and I have plenty of time to figure out amounts and procedures to make it look and taste fabulous.  I only make wedding cakes for good friends, it’s such a pain and takes so long to do.  As of right now the Bride wants 4 separate cakes, all about 7″ cubes (yay for no tiers!!!).  So far it isn’t quite the right size (I’m mid frost).  The cake didn’t rise as much as I would have liked, so the layers aren’t as thick as I’d like, I had to add an extra layer from scraps.  And it’s not quite 7″, it will end up being around 6″.  When it’s finished, each panel on the square will have different designs, so she can see what she likes and choose the final design.

 The good news is, IT TASTES AWESOME!!!  Normally I hate carrot cake, but this recipe is killer, and who doesn’t like cream cheese frosting?! 

Ok, it looks a little slapdash, as the British say, but it’s a practice cake for a reason, right?  I need to fiddle with the amounts of batter, and the sizing, but over all it turned out really well.  The “cotton towel trick” to smooth out the buttercream was a dream!  So that will be something I use from now on.   Why mess with fondant when you can get the same effect on tasty frosting?