Well, obviously by now, we’ve made it back from Japan. We’ve been back for about a month now, and it has been a bit of a whirlwind. We jumped right back into life when we got back, not even pausing for a few days before hanging out with friends, “camping” in our living room – tent and all- and traveling to see our parents in 2 states. Brent started school again at the beginning of September, and we finally did something I’ve been waiting to do for years…
We got these little guys!
Yeah, I take pictures of my cats. Lots of them. More than I care to admit, and way more than even makes sense. There’s a cat on my desk right now. I put the cat bed there to lure them to me.
I have a problem.
Anyways, I love them. They’re like our babies, nap times and time-outs included. I wasn’t prepared for just how much work they’d be, but it quenched my previous baby fever, which I had big time in Japan. Brent thought I was just lonely, and I think he was right. These dudes keep me company at home all day while Brent’s gone, and I chat with them, and they hang out in my office with me. It’s cute.
Coming back to a brand new kitchen also sparked a baking revival in our house. I love baking, but I’m also actively trying to be healthy and fit, and those don’t generally mix well. So I’ve had to bake and gift half of it away. This works well, but then…I wanted to make cake.
I made cake for my parent’s over labor day weekend, since it was just their birthdays. Okay, that cake rocked. It was also hideous…See?
I had so many baking fails trying to make that damn cake, I needed to redeem myself. But cakes aren’t small-family friendly. And I have it in my head that cakes are for occasions….but I really wanted to use my sweet antique cake stand again. So I busted out the apron and tried for a beautiful cake.
Nailed it! This banana cake is super moist and fairly simple to make. It has a pretty big ingredient list, which is annoying, and okay who has 3 round cake pans? Not this chick. I made some cupcakes out of the extra batter – sadly- because 3 layer cakes are gorgeous.
I also attempted a meringue frosting. This was entirely frightening, since it combined my other baking fear of caramel making. Egg whites and boiling sugar…ahhhhh!
Amazingly, it all came together. The frosting is like a brown sugar marshmallow shaving cream. It was so fluffy and creamy. Even when the cats tried to eat it. There was a few time outs involved. And it wasn’t ugly!
Lessons learned from making cakes: People really don’t care how stuff looks.
bloggers, however, really care how a cake looks. No one looks at a janky cake picture and says “oh yeah, gotta click on that post.” nope.
But, here it is. Here are the links to the recipes I used. I didn’t modify them at all, and the comments in the frosting recipe are informative if you’re a bit scared of egg whites and boiling sugar.