This is day two of what I’ve deemed, “Hell Week”. Nothing awful mind you, however I am going to be extremely busy. And you may be asking how do you have time to post if you have so much to do? If you’ve been blogging for a while you know that maintaining your blog is not only necessary but at times addicting. In addition, for me, like baking and exercising, it’s therapeutic.
This weekend I have two wedding cakes to do. One of them is for a family wedding, which means we’ll be attending also. This isn’t the first time in my baking career that I’ve schedule two wedding cakes at the same time. I knew going in that I would be very tired especially since I also just started the spring semester. Spring semester is accelerated. We’re cramming 15 weeks worth of classes into seven. Yikes!!! My students have been instructed to hang on for the wild ride. Add to that, Gabbi’s dance recital is Wednesday, and I still have clients to train.
On another note; the detox that was only going to be for three days ended up being seven. I feel great and can happily announce that I lost 11 pounds!!!!!!!! I know it’s mostly water, but it gave my body a chance to get back on track and re-balance.
When I do large cakes I’ve found it better to do a mix of scratch and boxed mixes. I like for my cakes to rise to the top of the pan, and the best and most economical way to accomplish this (for me) is to use scratch and boxed together). Consequently I have more than enough batter. Waste not Want not is one of my mottos and I’m not throwing away the batter. I will also have lots of what we call, cake toppings. If my cakes dome in the center or rise above the pan, I slice it off, the kids used to love it. As a matter of fact they still do. Many a neighborhood kid also reaped the benefits.
Cake toppings will go in the freezer and resurface as cake pops/cake truffles later on down the line. First up on the baking re-do line are, Devils Food Cupcakes. I had enough batter for an even dozen. These cuppies asked for a bit of embellishment, so I obliged them. This was the perfect time to use my spanking brand new, handy-dandy cupcake corer. Nice, but no go; it made too big of a hole. I resorted to a large frosting tip, it removed the perfect amount. Half of the cupcakes were filled with a buttercream Oreo Cookie, the other half buttercream and strawberry jam. Add a big frosting rosette on top, toss on a few sprinkles and garnish with a cherry on top. I guessed they had kid appeal because Gabbi ate one and a half. That’s a record for her. Enjoy, I’m off to bake cake 3 out of 7. Wish me luck!!!