May is quite the month for birthdays in my family.
My mother’s birthday was the 16th. I could have gotten her a sheet cake from Walmart, or even bought a box mix. But, 1. Where’s the fun in that? 2. My mother isn’t really the one for sweets. But what she does enjoy is bacon. So what does one do?
Why, I decided to make my mother some french toast cupcakes with a maple praline icing.
But, these aren’t normal cupcakes. While my cupcakes gently… weep? (ANYWAY) my dad is frying some bacon.
Bacon loaded cupcakes.
And as for my Gran’s birthday, I decided to be a bit more ambitious. So, I decided to bake a cake.
With my pans greased and floured,
and strawberries pureed,
it sounded like a piece of cake(see what I did there?), right? Wrong-o. Making a strawberry cake from scratch might be the most challenging think I’ve baked.
Through this strenuous, three hour process of baking, I learned a very important lesson. Said lesson: the importance of a flat cake. I never knew why food network cooks would cut off the tops of their cakes. But, I do now. Sadly I had to learn this lesson the hard way. Said way: when I tried to layer the cake, it cracked. I my second layer of cake in three pieces. Talk about a mess.
I had to step back, take a deep breath, and reassemble. Eventually giving me a beautiful (and delicious) strawberry cake.
It turned out to be worth it in the end. My mom had two pieces of cake. And, as I mentioned before, she doesn’t even like sweets. Or seconds.
Will I be making something for my own birthday? It’s probable.