There are so many people in my husband’s family (including my husband) that have birthdays in July, that they have a big combined celebration each year. We go to his aunt and uncle’s house on a lake, where people can kayak, fish, and enjoy the scenery. His uncle cooks some normal food, and then insists on adding something a little … Read More
There is a great restaurant in Columbus called Cap City Diner where my best friend and I like to have happy hour. They are known for several fabulous dishes, not least of which is the Seriously Big Chocolate Cake. It’s big. Seriously big. I’ve shared this cake with five other people and still not finished it.
After happy hour there, my friend also likes to order a piece to go so she can have chocolate cake for her hangover breakfast. Genius.
My good friend Stefanie turned
the big 30 22-years old again last week, and her husband asked me to make a cake and some cupcakes for her pseudo-surprise party. She loves coconut, so I set out to make a seriously coconut cake.
A few weeks ago I mentioned to a friend that I had been enlisted to make a cake and cupcakes for a birthday party, which resulted in a longer discussion about my my penchant for baking. He asked if I ever made whipped cream frosting, and I told him that I have, but that I generally prefer to use an Italian meringue buttercream. The rest of the conversation went something like this:
“I don’t like buttercream.”
“Yes you do.”
“No I don’t.”
“Yes you do.”
“No I don’t.”
“Yes you do. You’ve just only had American buttercream. And American buttercream doesn’t count.”
So the following week I brought him a chocolate cupcake with Italian meringue buttercream, along with a small tub of extra frosting just in case. Then I watched as he not only ate the cupcake, but continued to scoop extra frosting out of the tub with each bite. He was amazed. Not only does he not hate buttercream, but this buttercream warranted joyous exclamations and enthusiastic comparisons to more…carnal pleasures.
Years ago, before I knew about the various types of buttercream frosting, I still got complements on cupcakes with homemade American buttercream. Because anything is better than frosting from the grocery store shelf, or the grocery store bakery. But after making my first batch of meringue buttercream, I can never go back.
It seems like every time I bake, I end up with random bits and pieces left over – a few ugly cupcakes or a tub of frosting that’s not enough for another project, but seems like a waste to throw away. While I usually default to the obvious solution – eating ugly cupcakes with leftover frosting – some things end up hanging out in my freezer, just waiting for the right moment.
A few weeks ago I made this epic graduation cake with multiple flavors and layers, and I was left with a single, thin, 9-inch square layer of white cake in my freezer. I was determined to use it, so for the Fourth of July I decided to make a half cake. Kind of a loaf-cake sized layer cake.