what is it with this kitchen and cake

for an adequate description of today imagine Ruth's birthday cake stepping on a human face, forever

I mean I am declaring victory

but four-hour cake

I knew it was going to be a lot of work but four solid hours on my feet with no breaks

I made jam

I made currant-flavored simple syrup

I made the Utena rose seal out of marzipan

it is called a Swedish princess cake: there are three layers of cake (raspberry-flavored, soaked in simple syrup); surrounding the middle one are two layers of homemade raspberry-dried currant jam & two layers of homemade custard mixed with fresh raspberries

WHICH TURNED OUT TO BE STRUCTURAL (the fresh raspberries I mean)

and then it is frosted with a whipped-cream custard blend and decorated with marzipan (it's really supposed to be covered with marzipan as though almond paste were fondant but who has that much marzipan)(in fact it's supposed to be covered with marzipan which has been dyed green in the traditional manner but I just did not go there)

if the species is called princess cake it has to have the Utena seal on it, I think that's a law

I am pretty sure it is going to be the best cake I have ever made, and it needs to be if it is going to earn its keep around here (although that was a lot of fun)

you don't want to know what the kitchen looks like

happy belated birthday to my best beloved wife, for whom I would cheerfully have made a cake with triple the fiddliness, although at that point I would also have scheduled rest breaks

JUST WATCH NEXT YEAR I'LL DECIDE TO MAKE HOMEMADE NAPOLEONS

whew.

what is it with this kitchen and cake

for an adequate description of today imagine Ruth's birthday cake stepping on a human face, forever

I mean I am declaring victory

but four-hour cake

I knew it was going to be a lot of work but four solid hours on my feet with no breaks

I made jam

I made currant-flavored simple syrup

I made the Utena rose seal out of marzipan

it is called a Swedish princess cake: there are three layers of cake (raspberry-flavored, soaked in simple syrup); surrounding the middle one are two layers of homemade raspberry-dried currant jam & two layers of homemade custard mixed with fresh raspberries

WHICH TURNED OUT TO BE STRUCTURAL (the fresh raspberries I mean)

and then it is frosted with a whipped-cream custard blend and decorated with marzipan (it's really supposed to be covered with marzipan as though almond paste were fondant but who has that much marzipan)(in fact it's supposed to be covered with marzipan which has been dyed green in the traditional manner but I just did not go there)

if the species is called princess cake it has to have the Utena seal on it, I think that's a law

I am pretty sure it is going to be the best cake I have ever made, and it needs to be if it is going to earn its keep around here (although that was a lot of fun)

you don't want to know what the kitchen looks like

happy belated birthday to my best beloved wife, for whom I would cheerfully have made a cake with triple the fiddliness, although at that point I would also have scheduled rest breaks

JUST WATCH NEXT YEAR I'LL DECIDE TO MAKE HOMEMADE NAPOLEONS

whew.

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