Guess what I’ve been doing? (I bet you’ve guess it already because you’re brilliant like that. You must be; you read my blog.) Just in case you’re stumped, I’ll give you a hint: food writing. I have a friend who contacted me about a project with CakeTheater. The job description was something like, “creative writer to come up with blurbs for cake categories.” Within seconds I responded with, “Me! Me! Me!” Decades later, (okay, maybe just days) I was asked about my hourly rate. Thankfully, I didn’t send my immediate response, which was something like, “Somebody is going to pay me to write stuff about cakes?” Yes, confectionary delight of delights, all is right in my world! And, oddly, I’ve started making cakes. I think I must be very persuasive.
At first I tried to be all healthy about it. A carrot cake was my first attempt. The icing was made with cream cheese, whipped up to a fluffy cloud of sweetness. It melted on my tongue like butter. And, yeah, I used real butter anywhere it called for shortening/oil.*
It was irresistibly good.
I couldn’t stand the longing looks the cake received from the fridge repair man when it was placed on the counter. I did not share with him. I was more generous when my sister and her boyfriend came over. (Actually, I was pretty much carrot-caked out by then.) Then they told me they’d been filching thin slices so I wouldn’t notice.
You can see, cake decorating is not my forte. I’ve even taken a course. Isn’t that sad? That doesn’t seem to stop me, or anyone else at my house, from eating them. For this reason, this cake-writing project could be the death of me in terms of caloric overload. Otherwise, I am living in a dream… that funds the butter supply.
Here’s a cupcake idea I tried:
Let’s do a recap of what you can know about me from this post: (1) I can’t decorate cakes well at all, and (2) my photography is just as bad. (Oh, and I’d better be keeping to a serious daily workout.) But know: if you’re drooling, or thinking about how long it’s been since you’ve had proper cake, then my work is complete. For you connoisseurs of our fine-floured friends, come be inspired by the cakes at CakeTheater. Not to tempt you or anything.
Oh, you talked me into it. One more:
*Most shortenings and basic cooking oils are made with soybean oil, and I’m soy intolerant.