Okay, so this is barely wedding-related. But I couldn't let you guys go so long without talking about cake, in its many forms.
Yesterday was Joe's birthday. I set myself the task of making him a mind-blowing birthday cake whilst trying out a variation of the chiffon-style cake we decided to use for our wedding cupcakes.
The recipe comes from Smitten Kitchen, Espresso Chiffon Cake. Light, airy espresso-flavored layers soaked with espresso-rum syrup. Insane. I thought the fudge frosting might be overkill though, so I opted for a variation frosted and filled with homemade whipped cream. So it's like a cappuccino disguised as a cake. Perfect for the guy who owns enough equipment to make coffee at least a dozen different ways.
Alright, I'll just let the photos speak for themselves.
So delicious that we had a slice for breakfast too. I could totally imagine adapting this for cupcakes. You can almost count on it.
Somebody had a good day.