ヽ(ｏ`皿′ｏ)ﾉ

Drinking horn with gilded copper mounts, Europe, 15th century

Baking hubris pt. 2!

Lavender cake with lavender cream cheese frosting and buttercream, filled with lemon cream and a blackberry jam(?).

I bought a giant bag of lavender to make cookies for Easter so I put it in everything. It got ground with the sugar and infused in the milk for the sponge, ground with the powdered sugar for the buttercream, and I even made lavender water which ended up in the blackberry filling and marzipan decorations.

I took a cake decorating class for my birthday last year, and this year I decided I wanted to make a sun & moon cake after realizing it’s just a circle cut out of a regular round cake. I did a practice cake with a box mix a few weeks in advance, then I ended up remaking the sponge like 3 times because I felt like it kept coming out too dense—even cut, stacked, and crumb coated a different recipe (lemon cake with store bought raspberry jam, the cake was too dense and the jam too sweet imo) before deciding to redo the original recipe a final time with cake flour.

Went mad with power and made TWO cakes for my birthday, because I couldn’t decide on a flavor combo and also I have friends with dietary restrictions.

This one is gluten free chocolate orange cake with orange buttercream, filled with chocolate orange ganache and marmalade.

I bought candied orange slices and dipped them in chocolate to make phases of the moon, and the little sun is made of marzipan!