Hope everyone had a nice weekend!
Usually, once my birthday hits, the summer flies by.
This year I had a milestone birthday. So did my baby brother. His 21st birthday officially marked the end of the summer. It was also Ella’s four month birthday. Gawd, I can’t believe I gave birth to her 4 months ago already!
CJ has been looking forward to going back to school all summer. Classes started ON Labor Day. The day after his birthday, which means he didn’t get to do much celebrating. Before he left, my brothers 3rd annual fantasy football draft took place:
This was our (Ella and my) very first draft. Michael is in THREE football leagues this year. God help us all:
We actually just showed up at the very end so I could bring over the cake I made for CJ.
I made a Vanilla Bean Cake using the recipe for Golden Vanilla Cupcakes from the book Vegan Cupcakes Take Over the World.I layered strawberries (CJ’s favorite) between the cakes and on the sides.
I doubled the recipe and made two 8 inch round cakes. Instead of the extra extracts I use two vanilla beans. So it was 4 tsp of vanilla and 2 vanilla beans total:
I used unsweetened vanilla almond milk to curdle with the apple cider vinegar instead of plain soy milk:
I also swapped 1/3 cup of unsweetened organic apple sauce instead of the oil.
There were only a couple pieces left when we were through singing happy birthday 🙂
To convert the cupcakes into cake I added about 5 minutes onto the baking time and it came out perfect.
For the icing I made my vegan cream cheese icing into a glaze. I pretty much cut out half the sugar to it wasn’t as sweet and went on thin. I don’t have exact measurements, I started with a half a cup and kept adding a little from there of the powdered sugar:
One professional baking secret to making sure cakes bake evenly is to swirl the batter around the pan to the top so that it starts cooking there down. For some reason this makes the cakes bake nice and even:
I planned on baking the cakes on Thursday night because I knew I would be out most of the day Friday between work, running errands and getting to the gym. That didn’t happen. I ended up not getting it into the oven until 3pm on Friday, and the draft was starting at 5. We didn’t leave until 7:3o but Ella was napping when I was baking.
Meaning, once she got up I was dunzo and needed to get it all done. I probably could have waited until last minute to layer it and do the berries and icing but I didn’t want to risk it. I just wanted to get it all done while she was sleeping then try and get myself ready so we could get out the door.
NEVER put a cake together (layer it, ice it, etc) until it is completely cool. Or else..this happens:
Like I said though…it still tasted delicious. If I made he regular “cream cheese” icing and not the glaze I would have been able to hide it more. Oh well. Lesson re-learned.
I used my gymboss interval timer to do the following in the gym before we head off to Atlantic City:
I always start with a 5-10 minute dynamic warm-up (which an upcoming post will cover) as well as 1 minute of jump rope
then the intervals
12 rounds of 50 second intervals with 10 seconds between:
-plyo push-ups on the Smith machine bar
-one legged squat on bosu with hop (from foot to foot)
-close grip lat pull down/60lbs (since my form on the pull ups are not so perfect)
-medicine ball roll-up using 12lb medicine ball
I followed this up with some more ab work for about 10 minutes and 20 minutes on the elliptical and foam rolling.
Tomorrow I will fill you in on some fashion, dinner in AC and other trouble we got into 😉
How did you say goodbye to summer????
Have you ever made a baking or cooking mistake that you knew better not to do and hoped for the best?