I took my macaron class last weekend. It was good fun. And instead of building up to it, I’m going to put my photo right here:
So, since it turns out I was a big fat liar when I said that my last cake post was going to be my last cake post, just thought I’d share a photo of my most recent cake, because it turned out rather nice, (even if I do say so myself) and there’s something very gratifying about doing something and having it turn out well.
Pretty, no? I decided to move away from buttercream and instead went with this salted caramel cream cheese frosting recipe (which was neither as salty nor as caramelly as I had hoped, but still yummy.) I don’t think it has the stiffness or stamina of buttercream, but it tastes loads better.
Here is my work personality: I don’t have a strong vocation. I will do most work as long as it’s not gross or exploitative. But (and this, my friends, is where I become an employer’s dream) once I’m doing something, I want to be the best at it. Objectively. The best. Ever. Which means that as well as being extremely competent, I also like to sometimes throw in a little dazzle, just to make sure I don’t get taken for granted.
Recently I was thinking that it was time for me to learn something new. Because that’s always a good idea. At the same time, it’s summer. Also, I have a full-time job. So I wasn’t really up for anything too school-ey.
So after a minimal amount of research, I found out that Michaels craft store does a cake decorating course. It sounded like a fun way to learn something new without the pressure of exams or papers. It’s not an expensive course, and since it has always been my dream to cover the world in icing roses*, I roped in a couple of ladies from work and signed right up.