To celebrate my first quarter century of life, I made myself a birthday cake.
And by made, I technically mean purchased.
I feel your judging eyes on me. But I don’t have room for a fancy angel food cake pan, and I made everything else from scratch. So shove it.
I’ve got to say, though – this cake is somewhat of a masterpiece. For once, I managed to cut even cake layers, which were filled with a gentle mixture of tangy lemon curd, fresh whipped cream, and drunken berries. Pure birthday bliss.
But I do have a confession to make.
Today, I committed a horrendous act.
I threw away a piece of this cake.
Some of you may be offended. Others may cry. But you have to believe me when I tell you there wasn’t any other choice.
In less than one month, my cake-filled tummy and I will be gracing the streets of Las Vegas for the first time in my single life. And while my beach bod is certainly something Kirstie Alley would consider trading for, that just isn’t good enough.
I’m putting my foot down. Because I will be damned if I show up to a Vegas pool party, whipped cream thighs a’ blazing.
So I broke up with the final remaining piece of cake. I savored one last bite and sent it on its way to dumpster heaven.
“It’s the hardest thing I’ll ever have to do… to look you in the eye and tell you I don’t love you,” I sang to it softly as it mushed into a banana peel.
Boy, that Nick Lachey sure does know how a girl feels sometimes.
To make your own birthday bliss cake, follow these instructions. Just promise me that no more of it will go uneaten. I don’t know if I could take it again.
Ingredients
1 recipe luscious lemon curd
1 store-bought or homemade angel food cake
1 quart strawberries, cut into pieces, stems removed
1/2 pint blueberries
1/2 pint blackberries
2 Tbsp sugar
2 Tbsp triple sec
2c heavy whipping cream
1/8c powdered sugar
2 tsp vanilla
Directions
Mix berries with triple sec and sugar, set aside and let sit for an hour.
Slice the cake evenly into four layers.
To make the fresh whipped cream, beat cream until soft peaks form. Add in powdered sugar and vanilla, and beat until incorporated.
Fold lemon curd in with 3/4 c fresh whipped cream. Line each layer of cake with the lemon curd-whipped cream mixture and a layer of drunken berries. Once assembled, put fresh whipped cream on the entire outside of the cake.
Refrigerate until ready to use. Slice and enjoy!
Source: ringfingertanline.com (defunct blog)
