Hello Friday. You may be rainy, but I don’t mind.
Yesterday I lobbied for our office to get to go down to the parade and rally for the Blackhawks.
I lost that battle.
So off to work I go.
Thanks for the suggestions yesterday- I’m glad it looks to me that I’m pretty much on track (with last night’s baking festivities being a bit of an exception). It seems I just need to do a little adjusting and eat a little more here and there. Whew!
I’m a little sleepy this morning, but I assume that’s expected on my weeks when I wake up at 5:30. And when I do baking later in the evening. Because a sugar buzz is not good to go to bed with. I know that. But it seems mid-baking session, I conveniently forget. Without fail.
Annie‘s birthday cake is well on it’s way to completion. I decided after much thought to do the same kind of cake I did for one of the layers for Jaime’s wedding- white cake with coconut buttercream filling. It’s yummy. The cake is not done at the moment, but no worries- you’ll see the end results this weekend! Mon came over to help me because she’s just wonderfully fabulous like that. And she brought chocolate from Prague. A guy she works with took a trip and came back with a whole bunch of it for her. And now, thanks to her, I’m the one who has a whole bunch of chocolate from Prague. But I’m taking it into work today for the secret stash of munchies that Jaime and I sometimes have to resort to….Isn’t it cute packaging? I almost feel bad for opening and eating it. Almost…
Also, check out all the fondant stars. Oooohhhhh I bet you’re excited to see what I’m doing, right? This is actually the first time I’ve used fondant. I don’t like using it because, quite frankly, it’s gross to eat. In my opinion, anyways. And the taste of the cake is just as important to me as the look of it. I know there’s marshmallow fondant recipes out there, but supposedly it makes for a softer fondant and I needed something that would harden well enough to make little stars that wouldn’t bend (clearly).
I also made sure to save enough batter and icing to secure a few cupcakes. One for me and Mon to split, and a couple for the girls at work.The cake is a simple white cake recipe that I found at Food Network. I like it because it doesn’t have an overpowering sweetness. So when you finally do add the buttercream icing, you’re not getting the feeling to convulse right off of your chair because of the sugar high from one cupcake/piece. Speaking of- the buttercream is just a general recipe from my head that I do that includes butter, powdered sugar, coconut flavoring, shredded coconut and whipping cream (to make it light and fluffy!). I don’t measure it. I just kinda keep pouring stuff in until I get the consistency I want. I like to think that makes me a legit baker…
When it comes to cake- are you a chocolate or vanilla kinda person? I’m usually a chocolate gal, but I really have a thing for this white cake/coconut icing combo. Originally, I had planned to also do a thing layer of chocolate ganache in the filling because it makes me that nervous to not use chocolate- it seriously makes everything better. But then I decided to skip it (and not be TOO over the top). And I’m glad I did. No one likes dessert overkill.
Off to start my day… Hopefully I’ll get through it without too much of a problem. And hopefully I’ll rock my cross training session in the gym. Because I don’t have another regular Friday night in with Red Box planned. I’m going out!
I know, right? Say whhhhahaaaaatttttt? (can you tell there’s still an abnormal amount of sugar running through my veins at the moment?)
Peace out, kids…