Raspberry Lemonade

Developing the cream filling took a little more effort with trial and error, and that was ok too. This is the part I like – thinking, creating, imagining. I debated as to whether I should add a hit of yellow food gel to up the lemon color, but opted not to. Perhaps next time I will and compare the two.

I also think next time the cream filling will need more body in order to support multiple layers.  It seemed as though filling was oozing out the sides and into the crumb coat despite having time to set-up in the fridge. 

I kept trying to figure out how to frost it.  The harder I thought about it, the less traction I gained.  It was only until I let the thought go, that a solution came to me.  A technique I’ve been wanting to try but haven’t.  An ombre frosting!  Oh yeah – this would be a perfect vehicle for something new.

I like the layers…and I’d like to see it with a bit of yellow food gel in the cake.

After I finished this cake and delivered it to our friends at Starbucks, I recognized (again) I have a great life.    I’m sober.  My life partner makes it possible for me to bake and produce what I can imagine. He supports this effort physically, emotionally, and fiscally.  We get to live in an amazing part of town and I truly feel at home here.  All of my needs are met and so many of my wants.  I’m so happy a cake reminded me of the good I have in my world.