So, this week I made a cake for my twin brothers’ high school graduation/college send off party. Patrick leaves for soccer pre-season this Friday at Catholic University in DC, and Christopher is off to Boston to attend Brandeis University the following Friday! It is a bittersweet send-off for me, because, as any good older sister would feel, while I am excited for them to go off to experience all the wonders and excitement of college life, I am also sad that they are growing up. Once they go off to college, they will be corrupted, in all the good and bad way I am sure, and I’m not ready! I said this to someone at their party this past weekend and their response was, “Were you corrupted by college?” My response, “DEFINITELY!” College is great, and will change them FOREVER…my baby brothers are going off to college! AHHH!!!
Sooo, let’s start with the good news first. I made an adorable little 6″ round cake last weekend. My standard vanilla yellow cake recipe with classic buttercream frosting. It was very cute, and tasted delicious, see?
Over the 4th of July weekend, I decided to take on lime curd, one of the fillings for Amy’s wedding cake. I used this filling in vanilla cupcakes with fresh blackberry buttercream frosting. We picked the blackberries straight from the garden at my grandfather’s. (I had to send a helper to pick a second batch because some people, ehem, ate my first batch!) I spent the holiday at his beach house with family, Christian, and of course, Miss Daisy.
This weekend, I made raspberry mousse to go in my cake. This was to practice one of the fillings for Amy’s wedding cake. I didn’t really do too much for decorating – just threw some sugar flowers I had previously made on top once I iced it. I won’t go into too much detail, but will state the highlights: