Tuesday, August 25, 2015

This Cake


I have made this cake thousands of times.  Eaten it even more. I know the recipe by heart.
I have made it for birthdays, when it was too hot to cook, early in the morning, when I had raging PMS, because I was pregnant, because it is easy, so I could lick the bowl, when I was sad, in a hurry, or because I just wanted it. I have made it for my son with peanut butter frosting, for my daughter  with none. I have finished my husband's frosting more than not.


I am sure I started eating it before I could even walk.  I have scraped frosting off of it at age 5 and 40. I have had many slices over the kitchen sink, late at night, for breakfast.  It has been crushed up in ice cream, eaten out of the pan and in fancy dishes.
A favorite recipe in my family (and others I am sure) for so long.  It is even better the day after you make it, and the day after that.

  Sometimes there are candles, flowers or just pretty leaves.
Recipe here





Today I was in the mood to make chocolate leaves.  So fun and easy.
Simply melt chocolate chips, coat the underside of the leaf  (there is more detail there) with the chocolate and put them in the freezer for a few minutes.  Take the leaf by the stem and pull it right off.
You can use artificial leaves, or real.  I usually use the leaves from our pear trees.
They don't come out perfect, but they are beautiful.



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