I’ve had boxed cake in the back of my mind for a while now. Before you start to question my cake-baking scruples, I want to point out that nowhere in the Sweet Sweet Love parameters does it state that I cannot phone a friend, aka dial up my girl Betty Crocker.
If there was ever a week to make a box cake, this would have been it. I traveled to Michigan over the weekend and was welcomed back to Chicago with back to back booked weeknights. Not ideal for baking a cake, letting it cool and eagerly waiting for the perfect Saturday morning light to snap a few pictures. however, I didn’t want to give into cake mix just yet!
This weekend the air in Chicago turned sweet. Stepping outside on Friday afternoon, I took my first few breaths of the unseasonable weather, mildly unsure if the warmth I was feeling was true. After my second breath, I was convinced, spring is definitely coming.
It’s interesting how as the seasons change our tastes begin to turn as well. We trade in cozy sweaters for swingy sun dresses and prefer morning runs over Netflix marathons. As the winter grays fade way to blue afternoons and pink sunsets, we start to crave foods that match our vernal surroundings–brighter, fresher, lighter.
They say that the best way to accomplish your goals is to just do it–they being Nike and it being sports, which I happen to be very very bad at. However, I think that this phrase fits pretty well with my personal goal of baking 52 cakes in one year. One. Cake. Every. Week.
I decided to start off this challenge in the most basic way possible by making a rose water infused cake to serve my friends during the Bachelor premiere. ROSE water cake and the Bachelor… needless to say, everyone accepted the invite to come and watch reality TV and eat cake.