Today marks 4 years of
In years past, I've hosted a "Round TUIT round-up" to commemorate my blogoversary, but this year...I didn't get around to it. Such is life on the beach!
We've been building a fellowship center, going on mission trips, planning a Bible school and getting ready for mission teams -- in addition to schoolwork, housework and laundry. A cake seemed much more accessible than a blog carnival!
I used the basic recipe for THE Chocoflan and crossed it with an amazing Crimson and Cream cake I saw somewhere -- memory fails. I had something in mind when I started this project.
I must say, this wasn't it.From the very moment that the pristine, white cream cheese mixture touched the creamy red cake mixture, I knew I had a problem. Note to self : Red food coloring is very invasive!!!
The kids' #1 comment: "Wow. That's red." #2: "Mom, why is it red?" #3: "Is it supposed to be that red."
It's a Red Velvet cake. Yes, it's supposed to be red.
So, I wiped ideas of "Crimson and Cream" from my mind and replaced them with thoughts of "Burgundy and Rose".
Everything baked according to plan.
But when it came out of the oven, I got ahead of myself.
I was a bit over-anxious when lifting the pan off the top and...sigh. Some days are cake-baking days. Some days are just NOT.
You can tell by the photo, though, that the top of the cake wasn't wasted. In the time it took me to grab my camera and shoot a couple of rounds, the mistake was eaten. Verdict: Red is good.
I put the cake in the fridge to chill for 24 hours.
Now here we are, all chilled and ready to turn onto the very-beautiful-cake-stand.
And here we are...
Happy blog-o-versary to me! Whipped cream covers a multitude of faults!!!