This cake was my last big baking project in my DC kitchen. I was going to do a “wordless Wednesday” post, since we’ve been so ridiculously busy lately getting ready for the move and getting in some quality time with our friends (and the city) before we go. But I couldn’t help myself…
I’ve been in this kitchen for just over three years, but I’ve learned so much in it. My blog was born here, and there’ve been lots of other firsts along the way.
A little over a year ago, I made my first-ever three-tiered cake for a post-wedding party for a couple of my favorite people. This past weekend, I made my last cake in DC for that same couple’s baby shower!
(I’m wearing a Caps t-shirt for the occasion. How Washingtonian of me.)
I planned ahead and spread the baking and assembly out over two nights, but I probably should have taken three. The night before the shower was a late one (and appropriately so, since pretty much every other big baking project I’ve ever done has kept me up until the wee hours) – but it was totally worth it.
For the cake, I went with a 12-inch base tier of Cooks Illustrated’s “Fluffy Yellow Layer Cake” and a 9-inch top tier of Cooks Illustrated’s Sour Cream Fudge Layer Cake, which didn’t rise anywhere near as much as I thought it should and was more like a brownie or flourless torte than a layer cake. I ended up needing to make a second batch (which also didn’t rise much) to get the height I wanted for the top tier – but the flavor was amazing. The frosting was a basic vanilla buttercream.
I don’t know what I’m going to do without this island.
I’m certainly going to miss my kitchen and excuses to make huge cakes for my DC friends.
Only 14 days until our big move…