Friday was my mom’s birthday and I made her a strawberry cake with strawberry frosting- another great success from Sticky Finger Sweets. She lives 700 miles away, so I couldn’t just drop it off. Instead, I froze it, put it in an insulated bag with a couple ice packs and mailed it Express to Alabama. Unfortunately, it did not retain its shape. My parents assured me that it tasted good. My dad said you just needed to wear a blindfold to eat it. Proof that it wasn’t always a big mess:
I made two cupcake for H and me to try. I usually don’t care for fruit flavored cakes and frostings, but this was so good.
Real strawberries inside!
I considered doing this easy cake for my mom and even went so far as to buy the ingredients for two cakes (before realizing I needed to ship the cake on Wednesday, so I had no time for a practice cake). But when I got home, I felt guilty about using cake from a box with all sorts of ingredients you can’t pronounce, so I went with a cake from scratch. Now I have leftover strawberry frosting and two boxes of strawberry cake, so I decided to try the chickpea cake.
I was reminded why I do not like fruit flavored cake. I might have liked it better if it were chocolate, but the strawberry cake just tasted chemically. It’s a good trick- the cake is moist and holds together fairly well. I just didn’t care for the flavor.
