What
a better place to start then my birthday? Ok, so maybe it was a whole
week ago but I have to say blogging has been intimidating-and of course I
always find other things that "need to be done". You know, like
organize all of my clothes by color. (Even though they're all black.)
As
a little girl, dark chocolate and raspberry has always been my choice
of birthday cake-and I believe that it will forever have my heart each
January that comes around. This year I decided I wanted to make my own
birthday cake. Why you ask? Well, I know what I want! And of course,
anyone such as me will take any excuse to bake something.
Layer
cake. My first ever-it never seemed daunting to me-just exciting and I
had no idea where to start. So of course, I decided on six layers-three
rich dark chocolate cakes, sliced in half, a raspberry curd in the
center, and a white chocolate butter cream to wrap with. WHOA.
Since
I began making the cake after school and had a sushi date by 7, I
decided to stick with a simple two layer-I tend to get ahead of myself
quickly. I had made the white chocolate butter cream the night before-we
have a fantastic food co-op here that has the most velvety blocks of
satin white chocolate.
The
curd was strained. The butter cream was ever so fluffy and smooth. The
cakes were cooled and sliced. It was time. After I had stacked and
filled the center, I was about to frost the first "crumb seal" layer
when I thought, "You know what? This is my last birthday cake as a teen
and dammit I just want it to be pink." So there you have it. Pink,
Chocolate layer cake with raspberry curd and a white chocolate butter
cream.
Hooray for 20 and the next decade until I reach my mid life crisis! (Is it possible to have a quarter life crisis?)
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