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Cake. I’m an absolute enthusiast. My husband is an enabler. And my thighs are proof.
I don’t claim to know everything about cake as a professional baker would. Nor do I claim to bake the best. My creations cannot compare to that of my favorite Cake Boss, Buddy Valastro. And there is certainly no comparison with la gâteau found in la pâtisserie. But I do have an ongoing love affair with cake that will stand the test of time.
I’ve always had a very special place in my heart for cake.
Maybe it’s because cake simply makes me happy. It soothes me. It never fails me. It suggests there is cause for celebration. It brings people together. It brings my family together.
I’ve come to know that the simpler the cake, the more I love it. Chocolate or white? Choosing one would be like choosing which one of my children I love the most. I love them equally and unconditionally.
Without question, cake is the ultimate dessert.
Pair a rich chocolate cake with a great bottle of Syrah or Shiraz and fall in love. It’s a holiday of its own making. A match made in heaven.
Celebrate autumn with yellow cake smothered in thick caramel frosting. Or pumpkin cake blanketed with a smooth cream cheese frosting.
Have you ever tried chocolate chocolate-chip gingerbread cake? It’s fabulous and it can stand on its own—no icing needed for this decadent dessert. Try it at your next holiday celebration. Your guests won’t be disappointed.
I’ve tried perfecting the carrot cake. It’s an impossible feat because with carrot cake, there are endless possibilities. It’s like a sweet daydream that you continue to build on.
I love weddings. It’s a great day when I find a wedding invitation in the mailbox. Call me a romantic if you will, but it’s really about the cake. Remember when wedding cakes were traditionally white with that super-sugary buttercream icing? It’s still the very best.
Dear Bride & Groom, please leave the fondant off of my tier of your wedding cake.
With that said, I’m dying to share with you the wedding cake my husband and I had for our Hawaiian wedding five years ago. It was crazy awesome. In shape, size and flavor. There’s no way to describe our one of a kind.
One tier was dark chocolate with coconut filling and another was my beloved traditional white. The largest tier was upside down pineapple. We served it as dessert at our reception dinner paired with a sweet sparkling wine. All tiers were draped with a sugary-sweet buttercream. The funky pineapple on top was decorative.
I probably ate most of the remaining cake myself throughout the following week in Hawaii. Okay, I did share a bit with our guests.
Cake. It’s the ultimate dessert. It’s the ultimate celebration. And sometimes it’s my best friend. It pairs well with wine. And coffee. When the dog bites. When the bee stings. When I’m feeling sad… These are a few of my favorite things. (I couldn’t resist throwing in a bit of my holiday merriment you know.)