I met Dash through my lover Tomas; they used to be co-workers. Dash is one of the most positive, optimistic people I've met. He believes in the power of kindness, and inspires the best in people. I was so happy to make a cake for him.
Tiramisu is one of my favourite desserts. As soon as I saw this recipe for tiramisu cake, I knew I had to try it. The lady fingers in the traditional dessert are replaced with two layers of cake. This cake had the best texture of the cakes I've made so far. It was moist and soft, and it rose beautifully. I'm crediting this to the buttermilk in the recipe. The cakes were basted in espresso syrup, which I should have used much more of. Meh, at least I know for next time.
The best part of this cake was the mascarpone cream. To make it, I mixed mascarpone, sugar, espresso and vanilla, and folded the mixture into whipped cream. It was my first time whipping cream by hand, without a mixer! It didn't take as long as I expected, but I did need Tomas's muscle to supplement my efforts. The mascarpone cream brought a challenge that I didn't anticipate when planning this cake: whipped cream needs to be kept cold, or it will melt. I freaked out over this for a minute, but it was easily solved by sitting the cake in the freezer for about two hours before we left. It had two hours to thaw between when we removed it from the freezer and when it was served, which worked perfectly. 

Today was a big win for me. Not so much because of the cakes, but because of my preparation and organization. I've always known that projects come out much better when you gather your supplies in advance, and manage your schedule closely. However, I'm a procrastinator, and it's so easy to forget a crucial item. This week I had my recipes selected, reviewed, and my grocery list prepared days in advance. I made Taylor's cake and icing Wednesday evening and only had to assemble it on Saturday morning. And Dash's cake was ready plenty early in the day that I had time to freeze it to keep the mascarpone cream intact. This felt much better than last weekend, when I arrived at Tracy's birthday bash late! 
That's Dash in the striped white shirt, me standing in the green, and Tomas in the orange.
 
Taylor is my friend, Elena's roommate. They live in an apartment with two other college ladies, and are always having crazy silly fun together. I was excited to make her the girliest cake possible.
This is a raspberry cake with raspberry balsamic frosting. It is my first three-tiered cake, and as such it was so tall that it barely fit in the cake box! I baked these cakes at a lower temperature, 310 instead of 350. I didn't over-bake it this time, and the lower temperature did seem to create less of a mounded surface, which made it easier to trim them into flat layers. I used a fig vinegar reduction (gift from my mom) in the frosting, which brought a richness that complemented the sweetness of the raspberries. Incredibly delicious!
 
Tracy is the best hostess I know (besides my mom, but that's not a fair competition). She's the lady that plans dinner parties weeks in advance, researching and testing recipes, creating a flavor palette for the evening, decorating, and attending to every detail. She's the lady that welcomes guests with a warm smile and a cocktail, all while preparing a glorious meal. I tell everyone: when you get invited to Tracy's house, you say YES and clear your schedule. This year she celebrated her birthday with a stuff-your-own-pancake brunch for about 40 friends. There was an entire table of pancake fillings and toppings, and each person was treated to a customized pancake. In many ways, I hope to one day be a hostess like her. 

This cake is very special. Tracy made me the most delicious birthday cake, and I wanted to return the favor. My excitement for making her birthday cake was the catalyst for this project. For this special lady, I baked a lavender cake with lemon buttercream frosting. I chose this recipe for the cake, but taking advice from the folks at Pinch Spice Market, I used about half the lavender the recipe recommended. I suggest you add the lavender to the batter gradually, and taste along the way. I was very pleased with how the lavender flavor turned out, but I left the cakes in the oven for just a minute too long, which left me wishing it was more moist. It drives me crazy how just ONE extra minute can affect the texture of a cake! My oven cooks a little fast, and I'm still learning to adjust for this. Next time, I'll take Deb's advice and set the oven to a lower temperature. 

This was my first time making frosting! It wasn't hard at all, but it certainly gave my forearm a good workout. The lemon buttercream was tart, which I loved, but perhaps a little too intense for the delicate lavender cake. Altogether, I was still very pleased with how the cake turned out. 

...Do you see this fancy cake stand I have? Did you really think I wasn't going to mention it? I grabbed a candlestick holder and a chips&dip platter from the thrift store and my lover, Tomas, used epoxy to glue them together. It cost $7 and took 5 minutes. I wrapped it in a blanket and stuck it in my large tote bag and off to Tracy's I went! 
 
 

    100 Birthday Cakes

    As an homage to the homemade birthday cakes my family made for me as a child, I am endeavoring to make as many birthday cakes as possible for anyone that wants one this year.
    -Merissa Grant 

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