It is peak cherry blossom season here in Vancouver, and after a long, dreary fall and winter, we've been blessed with a stretch of sun and blue skies. I didn't think I was really ever affected by SAD when I lived in NY, but maybe that's just because even though we spent like 85% of our days indoors, the sun did shine more often. Although I was still low on vitamin D. Anyway, there are cherry trees blooming all over the place, so without further ado, enjoy! (There might be some magnolia photos mixed in here, I never noticed before how nice they smell.)
The petals are starting to fall already, but that's okay, they make great "snow" and the best is still coming--double petaled cherry blossoms are almost ready to flower. And then after that, we can look forward to berry season, woohoo! So our covid case counts might be climbing and our vaccine rollout might be slow, but it's hard to feel down when it's this pretty out. And that's good.
I feel like I've forgotten how to fomat blog posts, or maybe the interface has changed? Anyhoodle, yup, here I am again. It has been a very, very long year, but spring has arrived, soon to be followed by my favorite season (berry season), vaccines are coming, and I can't help but feel hopeful. Prepare for more blossom photos to come shortly.
Okay, I'm just going to start posting anything just to get going again. And I definitely am not cut out to be a mommy blogger, so instead of me ranting about how social media is set up to make parents feel inadequate no matter what they do, here are some cakes that I've made in the semi-recent past.
I think this guy was made to use up some extra royal blue buttercream. Did you know that it takes like, a crazy amount of food coloring to make royal blue buttercream?
Okay I still think this cake is pretty good. My chocolate writing has improved since then! And who doesn't love Pusheen?
A wedding cake that nearly gave me a heart attack. It was raining when we delivered this, and one of us (the record shall remain silent on who exactly) allllllmost slipped while carrying part of it.
And a more recent guy. See? Better chocolate writing. Or is it? Hmm...better go practice.
Ok. I know, it's been approximately forever since I posted here (a year and 2 months and 1 day to be precise!) but I have a good reason. (Well for the last couple of months anyway. I'm not sure what happened before that.) My latest project:
So I guess posting won't be regular for a while yet (if ever). But hey, baking life continues in the meantime, so there's hope yet, right?
The first year I lived in Vancouver, my friend and I went blueberry picking (my first time ever) and I went a little nuts and came home with something like 40 pounds of blueberries. Which I proceeded to eat all of, over the course of a week. I almost od'ed on blueberries, so you would think I'd have learned my lesson. Last week, same friend and I went strawberry picking (my first time ever!) and....you guessed it. I came home with waaaaaaaaaaaaaaaaay too many strawberries. I've been eating a giant bowl of strawberries for breakfast all week, which is barely making a dent in my bounty. I hate to say it, but I'm starting to get tired of eating strawberries (I KNOW I'm going to regret saying this when the season is over and we're back to crappy imported fruit.)
Fortunately strawberries lend themselves to being cooked. I had some leftover puff pastry in the freezer (one of the perks of being a baker!) so I threw together these strawberry puff tarts. (Actually--they were meant to be turnovers, but I was um, having some shaping problems, so tarts to the rescue.) That used up oh...only a cup or so. Damnit.
I just made strawberry sorbet base, which is chilling in the fridge as I type, getting ready to be churned. That took care of a pound and a half...only another 5 pounds or so to go...