Cake and Champagne

Posted by on September 19, 2011

Sunday was the baby shower – I co-hosted with the mom-to-be’s mother in law.  We got along well and had a great time, but I don’t think we are the best party-throwing partners.  We both think that it would be the worst thing in the world if there is not enough food (seriously this is a recurring  nightmare for me).  So, we ended up with about twice as much food as we needed.  A partner should be strong where you are weak, and we are both too strong on food and not so great with crowd control.  It was an awesome party nonetheless.

I made the cake using this recipe for rainbow cake, but made the layers blue (yes, for a baby boy).  The frosting was by far the worst experience I have had in a kitchen in  a long time.  I tried to make it about a month ago for a birthday cake and that was a complete disaster.  The cake itself was good enough to make again, so I girded myself for a second go  ’round.  The recipe speaks of a moment where the butter-cream comes together; and I quote, “Increase speed to high and beat until buttercream comes together, about 5 minutes.”   So, yeah, I beat and beat and (wow this post took a dirty turn I was not expecting) it was not the least bit changed.  I chilled the frosting thinking it was too hot in my recently-baked-a-cake-in-it kitchen.  No change, still soup.  Finally, I replaced the paddle attachment with the whip, put the mixer on high and just let it go, figuring the worst that could happen would be to end up with unusable frosting, which is what I already had.  And what-do-you-know, it finally got itself together.  Frosting!  It was a triumph for me.

I was late getting to the house (not super late, just not as early as I wanted to be) so I didn’t get to blow up as many balloons as I wanted, we had about 60 though so it was all good.  Balloons make an ordinary room feel like a party.

And a good time was had by all.

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