Yes, it’s been a month. Sorry about that.
I’ve been cooking, of course, but have not had the time (or inclination, to be perfectly honest) to photograph and write the recipes for the things I’ve cooked. Summer is pretty busy at our house, what with the CSA, the backyard garden and all the freezing and canning and preserving. The Young One is home for the summer (and working full time – let’s all CHEER!!) and Darling Daughter is firmly settled in the spare bedroom, and working the graveyard shift at a local nursing home.
We’ve also had The G Man quite a bit this summer; Jolly has taken a new position with her employer and is getting ready to move to Michigan. She’s been traveling to her new location nearly every week for a few days, transitioning over and finding a new place to live, and we’ve been watching the apple of our eyes while she does this.
Like I said: BUSY.
In the midst of all this busyness are a couple of birthdays: Jolly’s was last weekend (The G Man celebrates his 5th birthday in just a few weeks). At her request, I made a Mexican feast of enchiladas, rice, beans and corn spoon bread. And of course, cake was involved: a 9″ yellow layer cake filled with lemon curd and covered with a lemon-flavored classic buttercream.
Since ombre cakes are all the rage these days, I thought I’d give it a whirl. I wish the cake had been taller because I was really pleased with it. Unsure of what to do with the decorations otherwise, I kept in mind that Jolly loves earth tones, and ended up with three gum paste sunflowers over airbrushed stems and leaves. Nothing fancy, but it came out pretty well.
The G Man approves of the “lemonade cake” Meema made for Mommy.