Over the years we have built a life time of memories like this one. I could sit and rattle off one after another after another after another...like the time Tom took her to her high school winter formal when he and I were dating because she didn't have a date...or how every day I would anxiously wait for her to get home from school so I could tell her the latest on my budding crush on Tom...or about how we got matching cupcake tattoos (for real!)...or about how we play charades every Thanksgiving and she would be content if she got to act out every single one! Long story short, I adore her. She is funny and kind and I cannot believe she is getting married!!!!
Sweetapolita. To say I love her blog would be a huge understatement. Her cakes are always gorgeous, her photos are amazing...and now I can officially say that her recipes (I've made three) are great!
The one I decided on was a chocolate cake. If you are wondering about the photo above, I know, it's odd to show the pans but I had to share this...you may all already know this and I might be sitting here looking like a dumbass, but I did not know this - if you are making a chocolate cake you should dust the pans with cocoa powder instead of flour! Did you know that? Cause I didn't know that!
This recipe also calls for espresso. I love adding espresso to anything with chocolate! It doesn't make it taste like coffee, it just enhances the coffee flavor. Go out and buy yourself a little jar of instant espresso and never ever use it to drink! Uck!
- cake boards (card board and disposable, get the size to match the cake size you are making)
- a lazy susan
- an offset spatula (this is a MUST!)
It may look like the icing to cake ratio is very one sided. But I swear that is not the thickest layer of icing you have ever seen. Well, on the very edges it is, but inside it's normal. Here's why it looks that way, and this is another wonderful tip I learned from Rosie at Sweetapolita...take your first layer and put it top side up on your cake board, put your icing on top (for your middle layer of icing), then put your top cake layer top side DOWN! This way you have a nice flat top to your cake instead of a domed one! Clever!