Sorry for the lack of posting in the past few days! It’s been a couple of stressful, not-so-fun weeks, but I’m back for a special post on…birthday cake! Birthday cake is an occasional indulgence, and more often than not I don’t even end up eating birthday cake, but I do love to make them. Today is my good friend Erika’s 20th birthday, and I will be turning 20 in exactly two weeks. Erika, myself, and a few of our friends are going to be celebrating our birthdays in Whistler for the weekend. We’re all super stoked, and it’s going to be a lot of fun. I sincerely hope that we wake up with a tiger in our bathroom (a grizzly bear would be more suited to Whistler, though) and a baby in our closet. (I hope you have seen The Hangover, or you might just think I’m nuts). I’ll post some pictures later in the week, and hopefully get a couple restaurant reviews done up there, too!

I decided to bake a cake for our birthdays and I used fondant. I don’t use fondant a ton because I’m not nuts about the way it tastes, and I find that lots of people don’t really know if their supposed to eat it or just leave it. Having said that, most of the coolest cakes are decorated with fondant, and fondant is totally ideal if the cake has to travel. In our case, this little cake will be taking a two-hour road trip and I really didn’t want to have to worry about icing getting messed up. The cake is a vegan yellow cake, soaked in a rum syrup and covered in vanilla Italian buttercream. The fondant didn’t quite get to the red I wanted….more of a pink, and it’s kind of funny because Erika and I were recently talking about how much we both hate pink bahah.

Ooh, and in case you’re wondering, I passed my bartending exam (and so did Erika!) Yaaaaaaaay!!!

And a pic of me and Erika at our grad for good measure. Ahh, the grad hat….