The weather lately has been… Interesting. To say the least.
Last Friday, I came home to this:
This is the view out of our picture window so the quality isn’t the greatest but it was a white-out. In April.
Last night the temperature had risen to the mid 50’s. It was a beautiful night.
With a beautiful sunset. I can’t wait until everything is green and lush again. There is talk of temps being in the 60’s by the weekend. Finally!!
Whenever I make frosting, inevitably I end up with more than I need. Especially when I make Swiss Meringue Buttercream. I had made some cupcakes with a SMB frosting and ended up with half of it left. What to do, what to do? I also had filling left and a few other tricks up my sleeve. So, I made a mini cake!
I recently found a super cute 4″ round cake pan at TJ Maxx. I couldn’t resist buying it. So I halved my favorite chocolate cake recipe. I had some homemade raspberry curd in the fridge so that needed to go in between the layers. I piped a dam of raspberry whip cream around the perimeter of the cake layers then filled it with the curd. Then I added more whip cream because why not? Then I frosted it with the raspberry SMB. I decorated with fresh raspberries, some raspberry power and gold glitter. Oh yeah, and some chocolate ganache for good measure!
This cake was phenomenal. I love the dark chocolate cake with the raspberries. Nothing overpowers anything else.
Plus, I finally got to pull out my fine china. It’s gorgeous but we don’t do a whole lot of “fine dining”. So I took a teacup and salad bowl and made a makeshift cake stand. Definitely doing that more often. I love how it looks.
Andy loved it too. I think he’s finally coming around to this whole dessert thing!
Ann