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.
