My dad’s birthday is this Friday, he’s so lucky to have such a fun day. I don’t really want to spend on renting the pans again to make my mom’s favorite pumpkin cakes so I’m thinking simple. She gave me a recipe from a magazine she liked so I think that was a hint.

Then I happened to see this:

NUTRITIONAL INFORMATION (per serving)
Calories 610
Total Fat 33g
Saturated Fat –
Cholesterol 150mg
Sodium 310mg
Total Carbohydrate 79g
Dietary Fiber 3g
Sugars –
Protein 7g
Calcium –

Wowzers. I’m not sure I can even make the thing in good conscience. I guess I’ve never really looked at things like that!

It’ll be a last minute toss up. Luckily he exercises a lot, for the rest of us it’ll mean a group session on the basement gym.

Cannot imagine needing a cake this large so maybe minus about two layers. But incredible either way, of course, it’s from the Great One, Martha Stewart Weddings.

I’m thinking this idea could be just what I need for a certain golden event coming up in the near future. The right amount of shine but not completely guilded. Fresh flowers just makes a cake!

As a little girl, I loved to go through the JC Penney catalog and admire the bright blue puff sleeved bridesmaids dresses dreaming of the big day. Who didn’t? (I still have a softspot for the jewel tones) Not to be outshown, I declared I wanted a black and white wedding dress. I can still see it in my head with black and white diamond patterns on it.

[I was a tad dramatic. My parents tried their darnedest to explain that white is more, uh, typical. They gave up eventually knowing I was never going to give up my stubborn ways.]

I no longer feel the desire for a wedding dress resembling a playing card – but my heart leapt when I saw this black cake from NancyKay’s Confections:

So simple and elegant *swoon* love number 2.

The first installment of something I love doing – gawking at amazing cakes.

This is the first topsy-turvy cake I really love. Often times they seem too silly for wedding cakes but this is so beautifully crafted by Pink Box Cake, I can’t help but like it. I’m a sucker for a fall wedding*! And weddings are supposed to be fun after all so maybe I’ve just been a cake snob? 

*I think I can safely post on this topic since my mom doesn’t do the internet…but don’t tell.

Half sheet birthday carrot with cream cheese icing and filling. Fondant tree and (gigantic ha) pumpkin and real acorns.

This was the largest carrot cake I’ve made, and unfortunately not my best but no one seemed to notice and gave a load of good reviews – hooray. I doubt I’ll do one that big again as it loses a little bit in the moistness but I certainly wasn’t going to turn down my piece!

Making a magnificent vat of cream cheese icing, I managed to burn out the mixer. The $10 numbers do save me a bundle, just the second one in 8 years.

With a massive cake yet to make I had to get out my grandma’s vintage mixer that weighs more than a bodybag and isn’t exactly user friendly even sitting on the stand. I don’t normally use it unless I’m forced – too scared I’ll loose a couple fingers after getting my hand tangled up before. (In the little one, thankfully, still have all ten!)

Almost 60 years later the Dormeyer purrs with a consistent hum and beats a beautiful cake.   I suppose the arm muscles I build trying to hang on are worth it.  Here’s where “they don’t make them like they used to” comes in.

How cute is the fountain in the apples!

I shouldn’t complain, but I wouldn’t have minded a ribbon or something, come on! (I did have a photo of my “sticker” but it appears Braiden hasn’t learned he should delete from the beginning not the end.) Otherwise, a great time, I see why it’s my grandparents’ favorite festival.

Okay so I’ve got my next two recipe projects:

Cinnamon vanilla cupcakes with Mexican hot chocolate buttercream  - We know how I feel about cinnamon in any variation! Yummy!

Chocolate Pumpkin Cake - I don’t eat pumpkin pie thanks to a frightful incident as a child (stringy pumpkin chunks anyone?) but I’ve learned to enjoy it in other things in small amounts. And I’m trying get a little more daring with it, beyond my Pumpkin Spice candle. I think this will be perfect.

Braiden will not be eating it and not because of the pumpkin. He said he’ll eat chocolate if it’s someone else’s choice for *their* birthday but otherwise no, he’s strictly a vanilla fella these days.  He will however love the first recipe.

My cheesecake is ready for the Apple Festival tomorrow – I hope it’s received well. I mean it’s no pie, ha, but it’s smelling really good.

Happy fall baking!

Saturday bonus.  I’m not even a big raspberry fan, but they are just the perfect compliment to cheesecake.

This little number is for an 25th anniversary dessert party – how fun.  I’m tucking away that one!