Some people take pictures of their beautiful holiday meals. And some people’s holiday meals are better represented by pictures from prior meals.
Not my Thanksgiving cake.
My parents were in Texas to shop retirement property in Hill Country and stopped by for Thanksgiving weekend. The big dinner was steak, mashed potatoes, broccolini, and red velvet cake. Maybe not the most traditional Thanksgiving fare, but it was enjoyed by all and there were no leftovers to deal with — except for some cake, which is my very favorite flavor of leftover.
Incidentally, although I have used the recipe before (see photo above), this time the cake was the source of two lessons learned:
- Red gel coloring is not so much red as a shocking coral color, at least until you mix it with something that can mute it (but mauve velvet cake still tastes delicious).
- If the frosting recipe calls for half mascarpone and half cream cheese but circumstances lead you to double up on the mascarpone instead, you will either be serving your cake with pudding, or whisking a lot of thickeners into the frosting until it can sit up enough to stay on the cake. Whoops, guess there is that much of a difference!
Oh, and check out my awesome apron, made by my best friend. It’s reversible!
YAY! haha looks great on you!