So why not combine all three?
Hello there. It’s been a while, I know. Life has been…hectic since starting work. I make no apologies – I simply don’t have the hours at home that I used to.
It was A Man’s birthday yesterday. After work on Monday, I went to the supermarket to buy the ingredients to make him a birthday cake. “No need to buy brown sugar,” thought I, “We’ve got some in the cupboard.” Little did I know that, because of the following rule, the brown sugar was gone.
YOU HAVE TO BRING YOUR OWN BIRTHDAY CAKE INTO THE OFFICE
It would appear that, when he arrived home, A Man made his own birthday cake (a carrot cake) to take to work with him the following morning. Cue another trip to the supermarket. Grrr.
Anywho, this is an incredible cake recipe I have made once before. I was searching the internet for red velvet recipes when I came across this one. I made it as a kind of gimmick, as the person I was making it for is known for loving red wine. As it happens, the cake was INCREDIBLE and was dubbed by my dad as the best cake he had ever eaten. Needless to say, I just had to make it again.
I cocked up the frosting somewhat last time, and I have to confess that due to that and the aforementioned job thing, I bought a tub of ready-made cream cheese frosting. I felt guilty for about 3 seconds and then decided there are more things in life to get het up about than whether or not I made the frosting on the cake. It’s just one of those skills I can’t seem to get the hang of.
One tip for you: by all means sprinkle the cake liberally with finely grated chocolate. Just remember that you’ll get chocolate dust everywhere when it comes to candle-blowing-out time…
I won’t repeat the recipe here, but here are some photos of my efforts.