It’s my last night of cake class tomorrow night and I’m glad. It’s been fun, but oh my god, you guys. I am so sick of freaking buttercream icing, I can’t even tell you.
I had been thinking I might take class two (flowers!) and yes, I might, but not for a few months at least. Or maybe a few years. I feel like all I do lately is make cake and clean powdered sugar off of my kitchen surfaces. And now all the fun has been sucked out of baking for me for a while.
In fact, I am writing this to procrastinate on making yet more icing to ice yet another bloody cake. (Actually, it’s probably a pretty good cake. I went for french vanilla and then added finely chopped almonds and dried cranberries and then some amaretto and extra vanilla. Even though I vowed to just do a pure unadulterated mix, it seems my pride wouldn’t let me leave it alone.)
Seriously now, first we iced cookies, which yes, I cheated and bought. And then we iced cake (chocolate), which I overachieved on and went with far too many layers. And then we iced cupcakes (coconut.) And now, another cake.
That was for the class.
And then my team at work decided to have a cupcake sale to raise money for juvenile diabetes research, so Monday was all about cake and icing too. And yes, you read that right. We sold fist-sized packages of refined sugar and saturated fat to fight diabetes. You should never accuse accountants of lacking a sense of irony. You would be wrong. Also, you might offend us and then not be allowed to try our kickass cupcakes. And then you’d be wrong and sad.
So much for cake-making being a potential back-up plan for accounting.
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Not that I was ever all that serious about that idea.
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I do like having back-up plans though.
So. I’m going to leave you now. I’m going to leave you so I can go fill the air in my kitchen once again with powdered sugar, and then I’m going to ice this cake. And then tomorrow I’m going to go to my class and cover the thing with roses. Just because I can.