After enjoying some delicious homemade Guacamole, I thought I would experiment with the left-over Avocados. So I baked one of my favourite cakes, Red Velvet, and to work I went…
|Sixlets in silver and green were added to the top.|
Sounds a little gross you say – not to worry. The only Avocado in this post is the one that comes in an Americolor bottle, used to colour the buttercream frosting! That does not mean I’ve ruled it out – Avocado mixed with a little almond extract, icing sugar and water, pulsed in a food processor would probably produce a consistency perfect of piping. I’d have to experiment with the taste, of course – but it could be the first ‘healthy’ icing/frosting. But I digress…
Ruffled cakes were a hit in 2011 and continues to be a popular choice for wedding/celebrations cakes this year according to the so-called trend experts. I have seen this particular style of ruffle cake on a number of blogs and Facebook pages and I was instantly drawn to it.
The perfect occasion presented itself in the form of my sister’s visit. Her visit was mainly to focus on planning her wedding, but I took the opportunity to surprise her, as her birthday was the week prior. Remember, she is the baker in the family, so I was intent on making an impression.
A former U.S. president puts it best in one of his infamous quotes, “Good intentions aren’t good enough.”*
|Home-made flag topper and cake board cover. Lighting in the basement was on dimmer it seems.|