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.
Before I get in to this week’s cake and the inspiration and anecdote behind it, I want to take a moment of celebration and reflection to recognize my progress in the project. 26 cakes marks the halfway point, and to be totally honest, I’m surprised I’ve kept the momentum. Like many of us, I’ve began and abandoned too many passion projects to count.
This was one of those weeks. One of those weeks where I was crazy busy at work and after. I’m moving next weekend to my very own apartment, which I’m actually pretty ecstatic about; however, my personal to-do list has been just as long as my list at work.
This week’s cake was something special. For 23 weeks, my number one cooking inspiration, and biggest cheerleader behind the project has watched the Sweet Sweet Love cakes progress from afar without tasting a single slice of anything. Ehn-ee-thing. Nada.
This person is my mom.
It’s been a while since I made a birthday cake for anyone (if we aren’t counting my own 😉 ) and this week I was so excited to make a cake for one of my close friends. Her parents came into town all the way from Italy to make a huge Italian b-day brunch spread and I wanted to bring a cake to the party to end on a sweet note.
For Memorial Day Weekend I took a little road trip to Michigan to visit my boyfriend’s family. And by little I mean approximately one hour and 45 minutes away. After living in the city, this seems like quite a distance in the car… anyways, after long car rides I typically find myself in the exact same place. The bathroom.
(They didn’t call me little tank on spring break for nothing).
I’ve mentioned or alluded to my favorite cake of the project so far several times. Very early on, week 8, I made the most divine plum pistachio and lemon cake from what’s become one of my favorite food blogs, The Brick Kitchen. I loved this cake so much, I’ve made my own adaptations and continued the unconventional trend of topping my cakes with fruit rather than frosting.
This week’s cake gave week 8 a run for it’s money. Ok, ok week 8 still might be my favorite but this week’s rhubarb, candied-hazelnut and buckwheat cake was so so good.
Over the weekend my boyfriend and I took a quick trip to Milwaukee to celebrate our birthdays together. As birthdays imply, it was a very indulgent weekend full of wine, dessert and so much other goodness!
To be honest, I enjoyed myself so much this weekend, I didn’t even think about what cake I was going to be making until Monday night. Oops.
I knew there would come a week in this project where I felt thoroughly unmotivated and unexcited about making cake. This week might have been one of those weeks.
It’s not that I didn’t want to bake or spend time in the kitchen, it’s that I didn’t really want to bake cake. I found myself day dreaming about other types of projects, scones, biscotti, I even procrastinated the weekly task by spatchcocking a chicken (which I do not recommend unless you have a very very sharp kitchen knife and an iron stomach).
