Sunday, May 11, 2014

A Cake for my Mom

I have a totally fantastic mom, you guys.

Here she is in circa 1982, looking fly.

Here we are last weekend, geeking out at Phantom of the Opera.

She is great in every way and I try and remember that every day, but of course on Mother's Day I try and do a little extra.  Every year we go to a local garden center and buy plants--sometimes they make it, sometimes they don't, I'd like to think we have a little bit better than 50% mortality rate but nobody's really keeping track.  This year we went a few weeks early so she could get the plant of her choice, which was a good decision because this weekend is mostly 100% rain.

This year, of course, I am celebrating All The Things with cake, and this is no exception.  I made her a wee ladylike cake with some piped flower-type things for her sugary enjoyment:

You would not believe how many people at Trader Joe's were buying flowers. 

I love it when the little cakes fit in the little boxes.

What we have here: the world's shortest two-layer 6" Earl Grey Tea cake (adapted from Better Homes and Gardens via Sprinkle Bakes) with honey vanilla Swiss Buttercream frosting (which is just a standard Swiss Meringue Buttercream with less sugar at the beginning and some honey added at the end).  It was a little too short to do the roses all around the side but I like how it turned out with a wreath of the roses on top and some other random little piped bits scattered around.

I haven't tasted it yet but it did make the kitchen smell AMAZING, so there's that.

Edit: good cake!  The tea flavor came through nicely and I'll definitely use the base to experiment with other steeped flavors in the future.  Here's one more picture:

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