Exactly a year ago I made my first cake of the 52 cakes challenge. With 50 cakes complete, I haven’t completed my challenge, but I plan on wrapping up the final two this week. Hold me to it!
For the 50th cake, I continued on with the swiss roll theme, except this time my cake was for New Year’s Eve and featured very different ingredients. The roulade recipe I got from Yotam Ottolenghi and Helen Goh’s new book, “Sweet“, was full of white chocolate, pistachios and raspberries. It’s the middle of winter, so I used frozen cherries instead of raspberries and it turned out just fine!
Again this week, I had my boyfriend film me making the cake on my Instagram, and I even included a blooper ;). Note to self: always put the cooling rack on top of the cake before flipping out…
The cake was full of rich vanilla cream and juicy fruits, the perfect companion to a glass of bubbly for a midnight toast! The best part about week 50 was getting to try out my new Kitchenaid mixer which was gifted to me this Christmas. What better a way to take my new toy out for a spin?
Final thoughts on week 50 Pistachio Roulade with Cherries and White Chocolate:
- Two. More. Cakes. To. Go.
Throughout the entire challenge, the holiday baking portion has been my favorite. I’ve made cakes inspired by pie, after dinner drinks and so many cranberry treats! For Christmas I’ve been planning something really special for a while.
With Christmas season on the near horizon, I’ve got festive bakes on the brain. But seriously, how is it already the 21st?!
I’ve said it before, and I’ll say it again. As much as I have enjoyed making all these cakes, I’ve been itching to challenge myself with other varieties of baking. With Thanksgiving last month, my will was tested not one, not two, but three times! For weeks 44 and 45 I stayed true to the challenge and brought, never the less, festive cakes to my pre-turkey day shindigs. For the big day, I swallowed my desires to make an apple pie, so as not to stray from making cakes.
I knew the time would come. The time when I would be so incredibly tempted to stray from my challenge and bake something other than cake. Enter pie season.
Throughout the entire challenge, I’ve received comments and messages from family all over asking about the challenge, sharing recipes and in general, virtually drooling over all 41 of the cakes I’ve written about and photographed. This fall, when my grandpa turned 80, I got the opportunity to share the challenge with family from all over.
Pumpkin spice, and everything nice… that’s what week 39’s bundt cake is made of. Cheeky poems aside, I am majorly lagging on cakes for the last two months! Part of me is afraid to even pull out the calendar and figure out how many weeks I have left when I’m four cakes in the red.
To say that there wasn’t a lot going on this week would be the understatement of the year. If you read last week’s post, you would know that I moved this weekend. Because all my focus needed to go towards packing, my initial plan for week 27 was to make a box cake and call it a day.