Last year, I started making my own birthday cake. I'll spare you the multiple reasons (I listed them in my prior post , and they haven't really changed. So this would be year two of the annual make-my-own-birthday cake post. (Two times is enough to make it a tradition, right?) Year 2 (of the tradition) and year 35 (of my life) started off with a commitment not to make the same mistake as last year. Namely, trying to bake the cake, make the frosting, make the filling, and decorate -- all the night before my birthday. It made for a slightly stressful day before the big day. So this year, I made the topper a month in advance and set it aside. The cake was baked a couple weeks in later, filled, frosted, and frozen. A couple days before my birthday, I defrosted the cake in the fridge, bringing it to rest at room temperature the night before. And finally, I decorated the cake on the day of my birthday. Now this is definitely the way to do it. So the cake of the
Search This Blog
Cup of Sugar, Pinch of Love
Live, Love, Bake
Posts
Featured Post
Latest Posts
Rose Roulade Pavlova with Lychee Whipped Cream and Mango Curd
- Get link
- X
- Other Apps
White Almond Cake with Vanilla Mousse, Macerated Raspberries, and Gianduja Buttercream
- Get link
- X
- Other Apps
Mussels with Chorizo, Cream and Garlic
- Get link
- X
- Other Apps