Travel + Baking
I traveled this week to visit our two oldest kids who live in Utah in the western USA. No doubt, it’s always a great time for seeing our people.
While staying with our daughter Marie (her blog), I baked three cakes to share with friends. It was just a couple cakes that I’ve baked and blogged about before, but baking can sometimes be a real surprise when using in a foreign kitchen!
Recreating the Almond Joy Cake, blogged here, would have been better if I’d remembered to include the almonds between the layers! I guess it was a good thing I remembered to garnish heavily with chopped almonds on the top.
Because one cake wasn’t enough…I baked a second. The Red Velvet Cheesecake Cake, blogged here, was better the second time around. The results were quite lovely and for sure I was happy with the cheesecake layer. I opted to go with a pink ruffled ombré design. I’m still working on how to produce the right shades of pink in a really balanced way. I hit a few bumps with this cake, but that’s ok. Nothing is perfect.
Again, my friends really did take to this cake, with one friend commenting, “I wish I could have a bowl filled with the cheese cake center.”
I was happy to bake with my daughter. I was happy to share with my dear friends. I am happy to be sober.
On a third occasion, I baked the Banana Split Cake, blogged here, to take to a dinner party. It was so much fun to watch their young boys take in the sight of this wonderment!
I mostly grateful for my life partner who made this trip possible.