July 2, 2010

June Birthdays


Happy birthday to the lucky kids with summertime celebrations:

Sam, former Visual Communications classmate + talented artist in a variety of media. Check out her sweet murals!

Don, Scott's dad, who treats me like I'm one of the family (and I love it), inspects my car when he's in town, and cooks up the most grand Italian feasts whenever we trek up to Connecticut (including the family's secret-recipe cinnamon sauce).

Becca, talented photogapher, college roomie + partner in many creative collaborations. Hire this girl for your wedding photography. Seriously. She's good. (Website currently being updated).

Anne, one of my best friends from elementary school. Lives so close (DC) and yet we still haven't met up in years. This should be remedied in the next year.

Megan, the newlywed! One of my favorite new people from Philadelphia : )

Mich, another crucial part of the Philadelphia pack! I am determined not to let the 60 miles between Delaware and Philly separate us from these new friends!

Amanda, former Baltimore roomie — we bonded over cultivating new hobbies together (speaking of which, did you ever take a jewelry class? I bought all of those supplies and never did! Adding it to the list of things to do!)

Above: This is the cake I made for Megan. I picked up an offset spatula and wow! It was so much easier to make a more beautiful cake. The fresh berries don't hurt, either. Same recipe as the last one. See the difference the spatula made? Only trouble is that the cake is sooo moist that both times I've made it, the bottom layer fell apart when I took it out of the pan. I managed to hide the mistake pretty well, but any advice for how to avoid this, and still keep the cake deliciously moist?

1 comment:

mom said...

Line the bottom of the cake pans with waxed paper.
Visualize...put the empty pan on top of the paper and draw around the outside bottom with the tip of your scizzors, then cut out (or use the tip of a really sharp knife on a cutting board and it will just fall away.)
Then lightly grease the bottom and sides of the pan with shortening, place paper, just a very thin film of shortening again, dust bottom and sides with flour and "knock off" the extra. When you remove the cake from the oven, let it cool exactly 10 minutes in the pan on the cooling rack, then invert and remove, peel the paper away asap or it may stick as it cools.
Works every time!