I love decorating cakes.
Of course I’m a huge fan of inventing cookies, covering stuff in chocolate and eating brownie batter from the bowl, but when I started dabbling in desserts in was to quench my creative thirst, and I did that with cake.
I can’t draw for my life, I can’t paint my own toe nails, even stick figures are difficult for me to get on paper, but I’m a really creative person. I’ve always loved artsy things as long as it involves being messy – enter cake flavor combining and designing/decorating. I used to spend hours in class drawing birthday cakes and picking the perfect combinations for my friends and family, and I got to revisit that love this weekend with my surprise visit home to celebrate my mom’s birthday.
I lied and told her I wasn’t coming, but that I was planning to order her a cake from a fancy bakery so she wouldn’t miss any deliciousness. She requested graham cracker cake, which was perfect because it was already what I was planning to bake.
My graham cracker recipe is one of my favorites, it pairs so well with chocolate, whipped cream or fruit filings and really any frosting. I’ve of course made a s’mores cake with it and quadrupled it for my college graduation party cake. Since I’m dessert free til Easter starting tomorrow, I was happy to make my favorite cake for her.
I wanted to mix it up a little so I researched how to make salted caramel filling and soaked my cakes in them. My mom said it was the best flavor addition she’d ever had – and she and my dad dipped marshmallows in the extra filling, which is the best compliment I could get.
You can watch my make the filling here – and it’s only 1 minute 45 seconds! It’s really simple and versatile.
Next I whipped up a frosting recipe I found on Pinterest – I think the first time I actually made something from there. It was amazing, but also amazingly way too much. (and I feel terrible because I didn’t pin or bookmark the recipe – oops!) I had to freeze half the batch because I couldn’t imagine throwing away so much chocolatey buttery goodness. Yes, buttery. There were 5 sticks of butter in the recipe. Which I guess should have clued me in on the amount, oh well, someday someone will come across that container in the freezer and be in chocoholic heaven.
Then came the resourcefulness. I said before I love drawing and planning cakes. Well this time I had some other things to plan, like getting on a flight with only sleeping for 4 hours or more importantly, not telling my mom I was coming home, so the cake sketches didn’t happen. Instead I ran upstairs to room #2, aka The Oz Room, and stole some stuff from my mom’s shelves.
And the cake looked ridiculously awesome. In fact the fluffiness of the frosting worked really well with the decor I chose. And, of course, the cake was really yummy and devoured and I was so so so so so happy to be there for her to make the cake and to surprise her for her birthday – which is actually tomorrow. I also covered some more kiwi in chocolate – I think I’m addicted to the sweet and sour combo.
And we had chocolate mint martini’s in honor of her love for wicked…
Happy Birthday, Mom – Love you!
(P.S. no matter what Dad says, your birthday doesn’t trump Ash Wednesday, have a drink and dessert tonight – there’s frosting in the freezer 🙂