I’m so behind on sharing photos and recent happenings! But with several birthdays within the last month and a few other holidays or office shindigs that require baking, as well as having one brother come home from being based in England… we’ve been in food heaven! So, here I am, trying to share some of the wonderfulness of all the food, while I run away for the weekend. Let’s see if I can pull it together in time.
This all started back in April, but what with all my school papers and things, I just took the pictures and kept going with school. Soon, all the pictures of deliciousness began to pile up… I took the time to make my FB and Instagram friends drool, but I can’t make myself just post a million pictures of cake on here without saying at least something, you know.So, for Easter, my mom wanted to try out a new cake recipe… I can’t remember the exact name of it, but she bought special black cherry and black raspberry preserves to put between the layers and I think there’s some kind of cordial or liqueur in the icing… I’ll remember the more recent ones better, I promise! So, along with our wonderful Easter lunch of ham and all the trimmings (including pretzel jello), we finished off with that wonderful cake.And then, with the onset of May, not only did my brother arrive home from England, but several birthdays hit (including mine), followed by Mother’s Day, and we were just eating, eating, eating! At that point, I forgot to take pictures of our dinner meals because there were just too many amazing meals. And I know I have a picture of Joe’s birthday cake somewhere, but I seem to have misplaced it. It was our favorite chocolate birthday cake, though. With the arrival of summer, a work shindig was arranged at my mom’s workplace, and she decided to make several cakes from new recipes. There was a carrot cake with cream cheese frosting, a lemon blackberry, and a chocolate one. Each was in layers, and at least one had a special compote/jam to go in the middle. Actually, she had to simmer blackberries and lemon zest on the stove for a long time, in order to turn it into that jam layer. I tried very hard to be around for all the icing procedures, etc.., but I missed the carrot cake going together. So, seeing them after they were cut sometimes had to suffice.In the midst of this, she managed to make some no-bake chocolate cookies for church, and the rest of us waited hopefully to see if leftovers would come home from work. They did, and we went on sugar overload.On the heels of all that baking, my birthday arrived. I knew that we had just had a whole chocolate cake for Joe’s birthday, plus leftovers from all the cakes for the work party. So, just like last year, I decided to make my own cake…. an Aussie pavlova. I don’t remember if I’ve made it since last year, so it was a little bit like starting from scratch. But it came together, though I was certain it was on the soft side, and I still mustn’t have baked it long enough. The whipped cream really weighed down the soft center, but it was still lovely.Because I was already on a roll and because I had one or two places I might possibly take that pavlova to get help eating it, I decided to make another one, the following day. Good to get some practice in, before I forgot what I’d done before. So, this time, I whipped the egg whites much better and I could tell the batch was better. Not sure to explain how, but it looked right. It baked beautifully, and I baked it much longer than before… the whole 1.5 hours. Different recipes call for different times, so I’ve been experimenting. The goal of an Aussie pavlova is to get it crunchy on the outside and marshmallowy on the inside. Thus far, the outside edge was always extremely sticky and soft… it never cut well and was difficult to get off the knife or spatula.I took the second pavlova to a graduation party for someone at church that Saturday, and it was a hit. When I cut it, it cut so easily that I was stunned and went shrieking to my mom about it. It was definitely crispy on the outside, and I got some really nice compliments on it.From there, it was the day before Mother’s Day, and I was planning to make my mom a pound cake to eat with strawberries. So, that evening, I followed that recipe and double-checked with her to make sure I didn’t pull it out too soon. I’m not as experienced with cake as I am with baking cookies, so I was being careful. But it came out really well (if a bit dry, to my taste). And with that, and very few details in between, I have finally caught you up on all the baking that our family has done over the last month or two. Hope you enjoy the pics, and yes, I probably can find links to recipes or at least tell you what books we got the recipes out of, if necessary. : )