Suzy Creamcheese, What's Got Into Ya?

So, I decided that if I'm really going to let Ophelia talk me into doing this cake stuff, I'd better start taking it seriously. She gets torked when I jack around baking. I'm sure it has something to do with her horsepower being wound a little too tight. Whatever.

Anyway, the thing I like most about baking is that I rarely screw it up. It's something I can do when I need a break, or when I'm trying to take my mind off of more cerebral things. So, tonight, after I taught, I came home and got to work. I've done a fruit-theme cake (raspberry and lemon), a peanut butter cake (so, so good), and a deep, deep chocolate cake. What should I try, I asked Ophelia. She didn't want to make a cake tonight, but frosting was ok. So, it is...a Chocolate Amaretto cake with a Fluffy Vanilla Cream Cheese frosting. I have no idea how it tastes. It's in my fridge, and frankly, once I make them I'm kind of done with them. Plus, I love frosting so much that I can't help myself from trying to inhale any left over frosting, of which there is often much. In fact, I think I've had so much sugar tonight I may need to take a couple laps around the house to get to sleep. Anyone want some cake? Seriously. If you want some, you got some. Ophelia also takes requests, though she does reserve veto power. Just don't request anything with raisins. They gross her out.

Anyway, we decided we really didn't care about the cake so much tonight as we did the frosting. So, much more attention was paid to the consistency and taste of the frosting, and to the technique. After watching some DIY videos on cake decorating (totally helpful, I loves me the Internets:), we set off to work. I'd also gotten some professional cake decorating equipment, so I was antsy to try it out. The photos above show the outcome. Not too shabby for the first time out with them, I don't think. The bottom of the cake needs some work, yes. Ophelia wants me to note that the decorating was my part, the making of the frosting hers. She's got such an ego.

The recipe here isn't necessary, I don't think. It's not impressive, and I don't know how the cake is, but what I wanted to chronicle was the decorating skills as they (hopefully) get better. You'll see that Mindy invited me to join her for a cake decorating class, which I'm totally getting in on. The funny thing is that this is the what, fifth cake that I've made and decorated, and I think this is my worst one, aesthetically. I dumped some shaved chocolate on the top of it in an effort to cover up the bad decorating job, but I'm not sure it did any good.:) I'll let you know.

Ophelia wants off the cake for a week now (makes us sound like addicts -- we're getting off the sauce. Yes, I said sauce. I'm from the Midwest, where cake is our sauce and we say sauce. What?), so early next week when I return from my cousin Tiff's wedding (Huzzah! We love Tiff and her soon-to-be husband Dan!), we'll tackle something else. I've been eying this peach tart. I keep talking about peaches and never following through.:) It must be next time, it must.

*Update -- cake GOOD! The frosting recipe is a recipe I made up, and it's actually really good! I'll be trying this one again. The amaretto syrup I made was really good with it, too. Yummers, to quote A.!*