Thursday, April 11, 2013

Stop and smell the....cake? Swirled Rose Cake

Life is tough sometimes, folks. It really is. As they say in the best movie of all time (Yes, I am of course referring to The Princess Bride), "Life is pain. Anyone who says differently is selling something."

My life right now is...tumultuous. Stuff is happening, and it's happening fast. Too fast for me to catch my breath or paste a sunny smile on my face. There's pretty much constant uncertainty, occasional anger, a dash of excitement, and quite a few tears. Don't worry, friends. No one is dead, we're not getting divorced, we're all perfectly healthy, and it's all first-world problems.

But still. They're the kind of first-world problems that lead me to fantasize about wine all day long, starting at about 10 a.m. I don't give in.... I just spend the next 9 hours daydreaming about pouring myself a big, fat glass of spicy red as I cook dinner. Then dinner comes and I pour that big, fat glass...and it takes me two hours to finish it. Ah, well. Better that it takes me two hours to finish a glass than two hours to finish a bottle.

And though it's wrong and I shouldn't rely on food to ease my pain and sugar shouldn't be my emotional crutch, sometimes the only thing that makes me feel better (besides wine) is a good hit of sugar. And--as you have no doubt guessed by now--one of my favorite sugar delivery systems is via cake. And it's more than just the sugar... it's about the process of creation. It's about the art. It's the kind of art that everybody loves, is not subjective to personal taste, and doesn't sit around cluttering up someone's shelf until they've let the two years of guilt go by before they can sell it/re-gift it/take it to the dumpster at 2 a.m. Really. When is the last time you've seen someone upset that you made them a cake? Sure, they might be on a diet and hate you for tempting them. But hate the cake? Never.

That's what I love about this cake. Armed with buttercream, food coloring, a pastry bag, and a jumbo closed-star tip (2D, if you want to try your hand at this cake yourself), you have a beautiful, easy, classy cake fit for celebration, commiseration, or just because.

This is actually three shades of orange--darkest on the bottom, mellower in the middle, and creamy on the top.

Cakes like this make me wish several things:
- I wish that I finished them during the day so that I could photograph them in natural sunlight.
- I wish I had somewhere in my house that magically provided a wonderful neutral backdrop.
- I wish I had a schmancy camera to take uber-nice photos.
- I wish I had the skills with which to take uber-nice photos with even my iPhone. (yes, all the pictures on this blog are from my iPhone. Some of them are quite good--and those are all thanks to natural sunlight. It's a vicious circle, my friends.)

This is the first time I've ever tried the "swirled rose" technique, so of course there are some goof-ups. But really, it's remarkably easy. Simply cover the cake of your choice in a crumb coat of tinted frosting (a crumb coat is a thin layer of frosting--just scrape it on. You should be able to see the cake through it. Then you put it in the fridge to let it set), and then you just start your tip in the middle of the swirl and work your way out to create the blossom. Start on the bottom row and work your way up, finishing by covering the top. And on the top, start with the blossom in the middle and work your way out to the edges, overlapping a bit. This also looks gorgeous in all one color--white, purple, pink, chocolate, whatever you want.

When you're done, you can step back and look at the art that you created and realize that you've just taken a time-out from life. You stepped back from the hustle and bustle, you quieted your soul, and you created for the sake of creation, or as a physical symbol of your love for another, or as an emotional balm. You stopped to smell the roses, so to speak, even if those roses are made of a wickedly delightful combination of sugar, butter, and cake.

Here's to beauty even when life gets dark. Happy creating, my friends. And happy eating.

9 comments:

  1. Miss Jillian, you make me smile! You are a wonderful friend and I remember when you made me the best pan of peanut butter brownies when I needed the pick me up! I wish I could be there to give you a big hug and drink the wine too! :)

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    1. Haha! You can't give me too much credit for those brownies. If I remember, they were from a mix... though we all know that I don't have anything against mixes!

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  2. Yes, Miss JB, that is the best movie of all time. Just remember...you are tougher than you think. Sounds like we need to participate in some serious "pamper time"...if only it were possible. Hugging you.

    This cake is beautiful! Love the color gradation. The roses look like they would smell like our favorite climbing rose. Which, btw, would be a perfect spot to share "a big, fat glass of spicy red".

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    1. Ha! That rose bush was the inspiration for the color, believe it or not. I think I will always gravitate towards that when I have a choice on rose-related things...

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  3. This cake is beautiful! Don't pine too much for a fancy schmancy camera. . . I get caught up in that too, but there are wayyyzzz to make the fancy photos happen without blowing the $1K on a new camera. Love it. Keep your chin up, Sistah - "This too shall pass"! Love ya!

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    1. Oh! BTW - love the new format! Very clean and easy to read!

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    2. Hey, thanks! I was worried about changing the format so drastically, but everyone seems to like it!

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  4. Ah, I just saw this now, but I swear--there is SOMETHING in the air that is making everyone's life difficult somehow. It's like a months-long full moon or something. I don't know how these things work--I'm just saying, I hear ya, and I hope things are already looking up!

    And the cake is beaaaautiful. I've seen this technique before and I think you might have convinced me that I, too, could if I really try! I'm a disaster at cake frosting, by the way.

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    1. Ha! Thanks! And I totally think you could do this. Would you believe me if I said that I think that it's easier than frosting a cake with a spatula? Ok, maybe not "easier", but it's just as quick, and to top it off, you get a gorgeous, picture-perfect final product. We're talking minutes to accomplish. DO NOT BE INTIMIDATED BY THE GORGEOUSNESS!

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Musings on life...and the delights of baked goods.