Tomorrow is the final day of NaBloPoMo. I can’t believe I made it. I can’t believe I posted every single day this month – on TWO blogs no less – all while managing to advance to candidacy, spend time with a certain someone, candy a metric ton of orange peel, scour the stove, go up north, see a few friends, and adore the cat and both dogs in my life. I can do it all, people. I CAN DO IT ALL.
Except, apparently, get back into the healthy regimen (regime!) that was so amazing over the summer. The one where I was eating the magical Leah is happy and healthy and glowing and has perfect skin, no headaches, and no digestive trouble diet. The one where I was riding my bike and swimming and walking and jogging and going to pilates and yoga. The one where someone else was watching over me, which means apparently I have no self-discipline or will-power. I planned to start going without sugar starting today and I couldn’t make it one day. 10:00 p.m. rolls around and I gave in. I would make myself go to bed without dessert as punishment but, um.
Anyhoodle, there’s a lot to say on all of this, and I swear sometime soon (maybe even tomorrow! so exciting!) I am going to say more than “golly gee gosh, I sure am bad at sticking to being healthy, even though I have known digestive problems, oopth!” But for now, I would like to celebrate this whole posting every single day thing. Tomorrow is the last day, but I won’t end up posting until later, and you guys might not see it until later on in the weekend or even Monday, and that’s sort of anti-climactic. So, in celebration of actually doing what I set out to do – and in celebration of accepting that structure and deadlines and having someone to answer to besides myself are all good things and should be applied in other areas besides blog writing, HINT HINT LEAH – I would like to show you a cake I made a few months ago for another celebration. Because it is so friggin’ celebratory that it can do double duty. Oh I am so excited to finally post this here! I’ve been waiting for just the right time and this is so it, I can feel it. My nerd sense is tingling.
Ladies and gentlemen, the Giant Hostess Cupcake Cake.
I made this for my darling friend Sooz’s birthday. Yes, that’s right. A giant Hostess cupcake. I found this recipe on Baking Bites and knew immediately: THIS IS IT. It is the cake I have to make. So I did. It took me the better part of the day (I had to make six layers instead of four because the first two turned out a little funny, but that was my own dumb fault*), but I was so glad I did. Not only was the cake a visual delight to everyone who saw it, it was delicious. Chocolatey and rich and moist, a light crumb but sturdy enough to stand up to the vanilla cream center. A certain someone ate a whole slice without even pausing, which is in itself a miracle, since cake doesn’t usually thrill him.
The next time someone has a thing worth celebrating, like a birthday or an advancement to candidacy or a month’s worth of high quality blog posting, make this cake. The layers seem to meld together, making it look like it really is a giant cupcake! Everyone will ask how you got the cream center** in there (and will be slightly disappointed by the layering technique – apparently they want billows filled with vanilla cream) (well, that sort of makes sense – who doesn’t want billows filled with vanilla cream?). This cake will blow everyone’s minds and make them happy.
Just like me posting every day!
*The dumb fault thing was that my cocoa was lumpy. Make sure your cocoa is not lumpy at all – sift it if you must – and that your batter is very, very smooth when you pour it into your pans.
**Nicole of Baking Bites suggests cutting a 5″ diameter hole in the layers, but I found that to be a little too big. I’d start with 4″ and work from there.
***I wish I had made the white squiggle on the top better, with fewer, bigger loops. Can someone have a birthday or something so I can make this again?