Category Archives: cake

Is it too late for an Easter post?

According to my priest it’s not.

Easter marks the beginning of a season of celebration and new beginnings so technically I’m not late in delivering this Easter cupcake recipe to you.

Technically, I’m right on time!

And I’m not just emphasizing my punctuality because my husband told me mass started at 8:30 last Sunday when it really started at 8:45 to get me out the door in time.

I’d like the record to show that I made it to church on time for many years before I met him.

Thanks, mom! 

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Planned out or last-minute, these cupcakes are great for any spring celebration. I’m actually not a big fan of coconut, but I’m a sucker for a cute bird’s nest and toasted coconut makes the cutest bird’s nests so coconut it is. (note: If you are a coconut lover, you can add coconut flavoring to the icing and/or shredded coconut to the batter)

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Banana Carrot Cupcakes (adapted from How Sweet Eats)

  • 2 C flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 C melted butter (substitute coconut oil)
  • 1 C sugar
  • 3 eggs
  • 3 ripe bananas
  • 2 C grated carrots
  • 2 tsp vanilla extract
  • 3/4 C buttermilk

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Preheat oven to 350 degrees. Line a cupcake tin with liners.

Toast coconut in a thin layer (I use a silpat) until just slightly browned. Set aside.

In a large bowl, whisk flour, salt, baking soda and cinnamon together. Set aside.

With an electric mixer, blend sugar and butter. Add eggs. Add bananas, carrots and vanilla until well combined.

Add half of dry ingredients and mix together (being careful not to overmix). Add buttermilk and remaining dry ingredients.

Using a 1/4 cup scoop, fill cupcake liners until they are 3/4 way full.

(Or, if you’re like me, accidentally forget the buttermilk and remember after you’ve already filled your cupcake liners, scrape everything back in the bowl and add buttermilk)

Bake 16-18 minutes or until toothpick comes out clean. Let cupcakes cool completely.

Cream Cheese Frosting

  •  

     

    1 1/2 blocks of cold cream cheese

  • Blue Gel Food coloring
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Toasted unsweetened flaked coconut
  • Cadbury mini eggs

In a stand mixer, whip cream cheese until fluffy. Gradually add powdered sugar. Add in vanilla extract and food coloring until you get a robin’s egg blue (or until your sister tells you it looks unappetizingly gray).

Ice cupcakes and top with coconut and cadbury mini eggs.

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Oh and I almost forgot to mention the best part, these cupcakes are basically more fruit and veggies than they are dessert so you can eat them without any guilt whatsoever.

 

Hello Spring. 

So how do you survive your first winter back in the Midwest after living in Florida?christmas in florida, holidays, florida,
Don’t blog about it and it’s like it didn’t even happen.

Not sure whether there is a joke or an excuse in there, but I needed a transition so take it for what it is.

Truth is our first winter back has been pretty mild. And only in terms of temperature.

But if you’re gauging it on social engagements and work schedules, it’s been red hot. Most likely from a combination of living closer to friends and family, low housing inventory and increased demand for local athletic training services.

I’ll save you the apologies for my absence in this particular corner of the internet and instead bring you up to speed with photo montages and random things our dog has eaten (and had surgically removed) since we last talked (spoiler alert: it’s my favorite cashmere scarf).

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Super Bowl Sunday

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Galentine’s Day Brunch

St. Louis Blues Hockey, Blues,

First St. Louis Blues Game

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Visiting Flowers at Whole Foods

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Saeger Gender Reveal Tassel Garland

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A Valentine’s M&M cookie recipe not worth sharing

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Watching my favorite show on T.V.

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Showing off my new belly scar

And since I’ve had this draft for several weeks now, it seems like as good a time as any to do a St. Patrick’s Day recap of recipes I used to make when I was fun.

Bad karma and good chocolate

Have you ever had one of those days where you knew the whole day was going to be off before you even left the house?

You know the kind. You’re just leisurely walking the dog (emphasis on the leisurely because your dog suddenly walks like a 90-year old who needs a hip replacement) when your phone jumps out of your pocket and shatters on the wet cement.

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This weather has us all like…

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There’s something off in the universe, you think.

And how could you not wonder. Just a few hours prior the Chicago Cubs won the World Series. No seriously. They did. And they deserved it. Life will never be the same.

Do you ever think door frames and counter corners are out to get you?

Me neither.

Pop quiz.

Which of these items are essential for a successful post-work gym session?

A. Hair tie

B. Workout underwear

C. TWO socks

D. All of the above

Any guess what all these situations have in common? They require you to adapt. To shift. To consider wearing your glasses more often and to put out as much good karma as you can by texting your Cubs fan friends and family and telling them how happy you are for them.

Chocolate helps too. So here is a chocolate recipe I planned to post separately, but will now be forever linked to a really random few paragraphs about a string of bad luck and the team that finally broke the curse.

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Spooky Spiderweb Trifle 

  • 1 package instant chocolate pudding
  • 3 C Milk (I used unsweetened vanilla almond milk)
  • Oreos (I used Halloween Oreos)
  • Brownies
  • Chocolate syrup
  • Cool Whip

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In a large bowl, mix cold water (or milk) into chocolate pudding mix. Refrigerate for 10 minutes.

Chop brownies and Oreo cookies.

Fold half of Cool Whip into pudding mix.

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Beginning with brownies, layer brownies, pudding mix, chopped Oreos in a trifle dish. Repeat until you run out of ingredients or reach the top.

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Add remaining Cool Whip to top. Drizzle chocolate syrup in a spiral. Using a toothpick, pull toothpick from center out to edge as if you are slicing a pie or a pizza.

Bonus points if you have a fake spider to add in the center. I didn’t so my spider is hiding under the whip cream and all you can see are her creepy eyes.

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Confessions of a lonely extrovert

Editor’s note: I started writing this post two weeks ago when Matt was still in France. Then I picked it up and finished it a week ago after my family left town except I never hit publish. Please forgive me for the segmented nature of the following excerpts. Just further proof of my struggle as a halfway blogger.

They say introverts relish in quiet time alone. That spending too much time in a loud setting with lots of activity and people can cause them to shut down in an effort to conserve energy. That downtime is not a waste of time but rather necessary and satisfying.

I am not an introvert.

So you can imagine how an extremely extroverted person deals with their spouse being away on a work trip for 12 days?

  • First and foremost, she has a lot of conversations with her dog.
  • She also shops because well, shopping, but also the majority of retail workers are also extraverts and she finds comfort in random musings with strangers.
  • She spends equal amounts of time at the gym and fresh kitchen.
  • She bakes.

Yes, you read that correctly. She bakes. She finally throws some flour and sugar in a bowl a bakes a flippin’ cake. Remember when this blog actually had photos of cakes in regular rotation?

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I appreciate the concern of my mother(s). After all, I do mention nearly every month that [insert holiday] is my favorite holiday so I can understand their sympathy calls and flight searches at the thought of me spending one alone. Fortunately, both seemed happy to hear that I was bribing my way into someone else’s home with four layers of sugary sunshine and the return of Matt and a visit from my sister just a few days later.

*Let’s discuss the awkwardness that is Fuller House another time

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Easter Layer Cake 

  • 1 1/2 C unsalted butter, softened (can substitute 1/2 C vegetable shortening if you want)
  • 3 C sugar
  • 5 eggs
  • 3 C flour (sifted)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 C whole milk
  • 1/2 C buttermilk
  • 2 tsp vanilla

Preheat oven to 350. Ideally this is the time to grease and flour all four of your cake pans. Oh you don’t have four cake pans? Me neither. I somehow only have three so grease and flour what you have and set aside.

In a stand mixer, whip butter until light and fluffy. Add sugar 1 cupat a time. Add eggs one at a time until each is combined.

In another bowl, whisk flour, baking powder and salt.

In a liquid measure, combine milk, buttermilk and vanilla.

Add dry ingredients into wet one cup at a time, alternatingbetween milk mixture and flour. Try not to overmix.

Place four medium bowls out on your counter. Divide batter into each bowl evenly. For me it was just under 2 cups of batter per bowl. I like to use gel food coloring as I find it’s a little more accurate. For this version, I just used my pastel set of gel colors and added them separately to each 2 cup bowl.

Once your layers are colored, pour the first two into your two baking pans andbake for 20 minutes or until a toothpick comes out clean. These layers are thin so they will cook relatively quick.

Remove from oven and let cool on rack for 5-10 minutes. Add a layer of parchment or wax paper to your rack before you flip them out of the pan to make turning easier for you when they are cool.

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Once your second batch is out of the oven and cooling you can start on your buttercream icing. This stuff is indulgent so I usually keep it pretty thin. That being said both times I’ve made this cake I’ve had to make extra buttercream icing to get it covered so go ahead and make a bunch.

Buttercream Icing

  • 3-4 C powdered sugar (sifted)
  • 1 1/2 C unsalted butter
  • 3 tsp vanilla
  • 3-4 TBL whipping cream

Sift the powdered sugar into a large bowl. Cream butter in a stand mixer and add powdered sugar slowly so as not to go all King James on your kitchen. Add vanilla and cream and whip it until peaks form. Refrigerate it until you are ready to ice the cake.

Once your layers are cool, wrap each of them in plastic wrap and freeze them for a few minutes. this will make the icing process much easier. Do a rough ice and then finish it off with, you guess it, more buttercream.

Top it with a little toasted coconut and Cadbury mini eggs and your ready to go! layer cake, easter cake, baking, pastel layer cake, rainbow layer cake, vanilla cake, dessert, Easter, birds nest cake topper, robin eggs, white layer cakelayer cake, easter cake, baking, pastel layer cake, rainbow layer cake, vanilla cake, dessert, Easter, birds nest cake topper, robin eggs, white layer cakelayer cake, easter cake, baking, pastel layer cake, rainbow layer cake, vanilla cake, dessert, Easter, birds nest cake topper, robin eggs, white layer cake

 

on missing birthdays

I don’t hate much. In fact, I’m one of those optimists that manages to see the teeny tiny glimmers of hope in generally pretty awful people even when I’m trying not to. Current exceptions being Donald Trump and fire ants but let’s get into that once both pests are no longer affecting us, shall we?

But if I had to place ‘hate’ on one thing in my life, it would be missing birthdays. A learned behavior I’m sure, I have a really tough time not physically being there for loved one’s birthdays. OK, anyone’s birthday really. I was looking at the calendar and realized that Finn may spend his 4th birthday with a dog sitter this coming July and actually felt a pang of guilt 4 months ahead of the date for goodness sake.

Birthdays are big in my family. We’ve chatted about this in previous posts (examples here and here), specifically referring to my physiological need to be present at any and all family birthdays, something I’m trying to adapt to living a few states away now. But as each day approaches, I can’t help but feel a little FOMO (fear of missing out non-millennial readers) for “missing” another birthday.

So on this sunny March 12th spring (ok, high of 82 spring) morning, my body may be out avoiding the fire ants in the garden and possibly hitting the pool this afternoon, but my heart is back in Illinois celebrating my mom’s 65th birthday.

And yes, despite the fact that stranger’s assume she’s also my dad’s daughter sometimes, she’s 65 today!

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And based on that last photo, I’m starting to think she may care that Matt’s not there a little more than me. Geesh!

So while I can’t be there to enjoy the delicious looking birthday/St. Patrick’s day themed cake that Jake picked out for mom last night, thanks to technology I was able to sing along and watch her blow out the candles from afar.

I’m blessed to have a mom that squeals with as much excitement for scone and a cup of coffee as she does for a new sweater and cookbook, the former being what you can look forward to the next time you visit.

Happy Birthday, Mom! Here’s a photo of a cake from three years ago. We love you!

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The votes are in

And apparently you like my random musings. According to my content poll, many of you prefer random musings and the method in which I determine my blog content (which is basically whatever pops into my head) so I’m just going to do as you say and keep on keepin on. Feel free to comment below if you have a content suggestion as I am still accepting write-in votes.

Sometimes I like to dig into the analytics behind the blog to see how people are finding me. Yeah, sure there are probably hundreds of robots trolling for keywords across the interwebs but I like to believe that it took a real person to find the blog via a search for ‘mermaids santa and snowman on siesta key’ or ‘christmas goblins eating santa’s cookies.’ In fact I’d really like to meet said person. The mermaid one not the Christmas goblin of course.

So if you get nutty over web analytics like I do then you might be interested in knowing that 2,000 or so of you really liked searching for ‘winter ONEderland’ parties in January. Thanks snow! And Pinterest! The cute baby probably helps them once they get to the page too. Thanks Trista! And Paul!

Some handful of you were in search of a ‘blue layered Frozen cake.’ No Frozen branding intended while making this cake but I bet Elsa wouldn’t have let a slice of this go. I know I didn’t and I can thank a few extra miles for getting back on track after that celebration.

And let’s not forget about the lone soldier who apparently needed a few good ‘Smuckers Willard Scott photos.’ Because really, who doesn’t need a good Willard Scott photo?

So let’s make a deal. I’ll continue to provide you random musings like this post as well as a few more wedding rants (I’m looking at you registry) and the occasional photo dump (coming soon) and recipe post (maybe after the wedding), if you promise to continue to provide me with keyword searches like ‘indy 500 tutus’ and ‘dimples in 62 year old butt’ that somehow lead you to my blog.

Because what is a blog if not to give people what they’re searching for?

BONUS: Here is a collage of photos of my mom and Finn being besties at the dog beach yesterday.

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Grandma’s Rhubarb Cake

It’s back!

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Happy HalloLaborDay! 🎃

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Candy Corn is back in your local grocery store folks! You only have 60 days to enjoy this treat so don’t delay. I don’t know about you but my Labor Day was filled with super sweet waxy triangles of awesomeness. So what if it felt like I was cheating on the holiday. We’re just friends I promise.

I figure if Candy Corn is back in stores then fall is just around the corner. And since it’s still 96 degrees outside and probably will be for the foreseeable future, I’ve thrown out all rules about when you should or shouldn’t make traditionally seasonal foods.

Truth is, I found rhubarb at the store last week and I couldn’t not buy it. Yes, I realize this stuff grows in ditches back in the Midwest but I can’t find it for the life of me down here so I have to take advantage when I get the chance. I was a little skeptical, having paid way too much for a pound of it, sure that it would taste like crap and not live up to my grandmother’s recipe, but man was I wrong.

So in honor of fall, candy corn and everything football, I figured this recipe deserved another share. Do me a favor and find some locally grown rhubarb though. I’d hate for you to make a scene in the grocery store like I did when you finally spot some of the fresh stuff.

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Grandma’s Rhubarb Cake

  • 2 C sugar
  • 1/2 C shortening
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 C flour (plus 1 tsp more for pan)
  • 1 tsp salt
  • 1 C buttermilk mixed with 1 tsp baking soda
  • 4 C rhubarb, chopped

Cinnamon Sugar Topping

  • 1/2 C sugar
  • 1 1/2 tsp cinnamon

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Preheat oven to 350 degrees.

In a stand mixer, cream sugar and shortening together. Add egg and vanilla.

In a small bowl, whisk flour and salt.

Gradually add flour and buttermilk, alternating once each is combined.

With a spatula, fold in chopped rhubarb.

In a prep bowl, whisk cinnamon and sugar. Pour over cake and tap until covered. Remove excess if necessary.

Bake for 45-50 minutes or until a knife comes out clean in the center. Let cool.

Serve with coffee in the morning, a mid-day snack or dessert in the evening.

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Approaching 30

Do you know how hard it is to write a recap of a weekend you aren’t ready to let go of yet?

Hard.

Chicago had everything going for it this weekend. Great food, perfect weather, a music festival that keeps hundreds of thousands in Grant Park so you can enjoy the rest of the city crowd-free and a surprise birthday party with nearly all of my friends and family.

Wait, what?

chicago skyline, north avenue, summer, Chicago, city, reflection

I flew back to Chicago this weekend to celebrate one of my best friends and former roommate at her baby shower.

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I was expecting to cuddle a few babies, hoping to catch up with my Chicago friends and planning on eating as much ethnic food as I could to get me through until the next visit. I love your sunshine Florida but nothing compares to Chicago for food.

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We decided on a small get-together Saturday evening to make it easy on the new parents in the group, not much changing from our parties of the past except an inverse ratio of sip cups and flip cups and a universal awareness of the potential of finger pinches and stair falls.

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I was thrilled that all of my friends made the effort to come over with their kids, especially considering bedtimes might be off and meltdowns might occur. And I was pleased yet confused to see each of them show up with a dish to share, while I the out-of-towner had nothing to contribute to the cause. If you know me well you know how much something like this troubles me.

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I was completely content and happy, enjoying a perfect summer night with some of my favorite people when my mom walked onto the deck, followed by my sister, Owen and Jake. Dad would show up a few minutes later in typical Murf fashion as I tried to quell my tears and perspiration from the shock.

I flashed back to my 15th birthday when after finishing a family dinner at home, I was told I had a present in the basement that I should go “check out.” I embarrassingly descended the stairs to be greeted by my closest Freshman guy and girlfriends who were waiting to surprise me, each adorned with a different color plastic lei. I was equal parts mortified and excited. Mortified that they had been waiting in my wood-paneled basement throughout dinner and excited to jam out to some TLC and BSB songs for the rest of the night. 

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The good news about approaching 30 is that selfless acts of kindness no longer embarrass you.

The bad news is they make you sob uncontrollably.

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A good friend is someone who lets you believe you are celebrating her all weekend and then goes and throws a surprise party for you along the way. Or someone who with her own family in town and a 4-week-old baby, coordinates cake and fruit platters to celebrate. The one who sits in traffic longer than the party probably lasted to be there. The one you’ve known since you were 10 who was in attendance for the wood-paneled basement surprise and just hours ago returned from a cross-country flight back from California with a toddler.

Note: the husbands, too. Even though I didn’t get any photos of any of them, they deserve a little credit as well. 

babies, photography, toddlers, summer, surprise party, Chicago

And a great family. A great family will detour their way through the northern part of the state and back, spend the better part of the day at LegoLand and then trek all the way into the city just to be there to celebrate with you and your friends. On Lollapalooza weekend no less.

These people and that city make it hard for a girl to recap a weekend she wishes she was still in the middle of.

Nonetheless, I’m feeling pretty good about this whole 30 thing.

Currently I’m…

In the middle of a full-on middle school crush with The Mindy Project. It’s been about 4 years since I had sophisticated TV equipment so I’m on technology overload as of late. How did I go so long without this show in my life and why can’t all OB/GYNs be that funny?

Finding it hard to concentrate on much else besides my trip to Chicago this weekend. Don’t get me wrong Florida is sunshine and blazing hot temps and all but I can’t wait to get back to the city and catch up with my friends and celebrate their offspring. After this past winter, I feel like I’m entitled to enjoying above freezing temps with the people I suffered alongside.

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Wondering how my dog is more proficient in yoga poses than I am. Here I am practicing three times a week in a studio and all I have to do is pull out the vacuum for him to do a perfect downward dog. I’m going to see if my teacher will let us try out the “twisted swissy” next class.

finn, yoga, dog, swiss mountain dog, puppy,

Really starting to feel my age. According to this Health survey, my true age is only 25.6, but if you ask my joints, I’m feeling a wee bit older than that. It seems fitting though, to start a glucosamine supplement just a week before your 30th birthday, doesn’t it?

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Really wishing I wouldn’t have thrown away the rest of Matt’s birthday cake last week.

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Willing to grill just about anything if it means avoiding using my stove these days. Last night we did an entire meal on the grill and I’m not upset about it. Not one bit. We even swapped out a salad for grilled romaine just to keep it simple. Just kidding, we did it because I was too lazy to chop up the other ingredients.

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Grilled Shrimp with Chimichurri

  • 1 C parsley, rinsed and patted dry
  • 1 C cilantro, rinsed and patted dry
  • 2-3 cloves garlic
  • 1 tsp ground red pepper
  • 1 tsp oregano
  • 1/4-1/2 C olive oil (I kept mine more acidic than oily)
  • 4 TBL fresh lemon juice
  • 2 TBL red wine vinegar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1-2 TBL water (if needed)

Place all ingredients except oil and water into a food processor. Add oil slowly until it reaches pesto consistency. Since we were originally planning on using this as a steak marinade, I made it lighter on the oil. Good news, it’s great on shrimp too.

Peel and devein uncooked shrimp and place on a metal skewer. Heat grill to medium. Baste chimichurri on shrimp towards the end of the cooking process.

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We got two uses out of this batch. The first night for shrimp and whitefish tostadas and the second for skirt steak and shrimp the next night.

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And in celebrating for Matt’s trip to Mexico we washed them down with a two-ingredient margarita I hacked up just before we sat down. Still on that lazy cooking kick if you can’t tell.

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Two-ingredient Margarita

  • La Croix Lime
  • Tequila
  • Fresh Lime juice
  • Honey or agave
  • Salt

OK so I lied about the two ingredient part but in reality you can just make this with tequila and La Croix. The fresh lime juice and sweetener just helps it taste a little more traditional. The key here is using a good tequila. The stuff so good it doesn’t even taste like tequila, tequila.

I get bored talking to myself all the time. What are you currently into?

Have a great day!

Lessons in layer cake

Some of you may remember when I made my first attempt at an ombré cake back in March for my
Mom’s birthday.

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It wasn’t a complete flop but I rushed through it, failing to execute the preschool-mastered skill of color order. Yes, it still tasted good and fit in with the whole St. Patrick’s day theme that weekend, but I knew I’d need to try it again when I could devote the time and patience it took to not screw it up.

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So in celebration of Matt’s birthday this week I decided to give it another shot.

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My first tip with making this cake is to do it on a Sunday afternoon when you have no commitments other than careful measuring and wait time. If you’re anything like me, you often try to multitask when you cook and bake.

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This is not the cake to do that with. This layer cake is a special occasion type of cake because it is equal parts time-consuming and indulgent. From the cake to the buttercream icing, there’s no shortage of butter and that’s a good thing. Throw out your paleo/whole/vegan/healthy eating plan for enough time to eat a slice. You can thank me later.

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Ombre layer cake 

  • 1 1/2 C unsalted butter, softened (can substitute 1/2 C vegetable shortening if you want)
  • 3 C sugar
  • 5 eggs
  • 3 C flour (sifted)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 C whole milk
  • 1/2 C buttermilk
  • 2 tsp vanilla

Preheat oven to 350. Ideally this is the time to grease and flour all four of your cake pans. Oh you don’t have four cake pans? Me neither. Grease and flour two of them and set aside.

In a stand mixer, whip butter until light and fluffy. Add sugar 1 cup at a time. Add eggs one at a time until each is combined.

In another bowl, whisk flour, baking powder and salt.

In a liquid measure, combine milk, buttermilk and vanilla.

Add dry ingredients into wet one cup at a time, alternating between milk mixture and flour. Try not to overmix.

Place four medium bowls out on your counter. Divide batter into each bowl evenly. For me it was just under 2 cups of batter per bowl. Add no food coloring to the first bowl. I like to use gel food coloring as I find it’s a little more accurate.  Add one toothpick of color into the second bowl and mix until combined. Two for the next and closer to four for the final one. The key here is to only mix the batter until the color is combined as the colored layers already tend to be a little tougher than those that aren’t.

Need another photo to take a break from the instructions? Me too.

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Once your layers are colored, pour the first two into your two baking pans and bake for 20 minutes or until a toothpick comes out clean. These layers are thin so they will cook relatively quick.

Remove from oven and let cool on rack for 5-10 minutes. Add a layer of parchment or wax paper to your rack before you flip them out of the pan to make turning easier for you when they are cool. Trust me it helps. Wash and dry your pans to bring them back to room temperature before you bake your other two layers.

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Once your second batch is out of the oven and cooling you can start on your buttercream icing. This stuff is indulgent so I usually keep it pretty thin. That being said both times I’ve made this cake I’ve had to make extra buttercream icing to get it covered so go ahead and make a bunch.

Buttercream Icing

  • 3-4 C powdered sugar (sifted)
  • 1 1/2 C unsalted butter
  • 3 tsp vanilla
  • 3-4 TBL whipping cream

Sift the powdered sugar into a large bowl. Cream butter in a stand mixer and add powdered sugar slowly so as not to go all King James on your kitchen. Add vanilla and cream and whip it until peaks form. Refrigerate it until you are ready to ice the cake.

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Once your layers are cool, wrap each of them in plastic wrap and freeze them for a few minutes. this will make the icing process much easier.

When you are ready to ice your cake, check your layer order several times before you place them on your cake stand. Trust me. The two middle layers look a lot a like and can be very deceiving. Do a rough ice and then finish it off with, you guess it, more buttercream.

I like to keep this cake in the fridge between servings because let’s face it, it’s going to take you at least a week to eat it all. Offer it up to friends or strangers that you just met. Everybody loves a good layer cake.

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