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| Last year’s bunny rabbit cake, chocolate on the inside, fluffy white frosting and coconut on the outside. The little ones are the baby bunnies of which there were six, for each of the grandchildren to take home. |
Our old lives consisted of a series of cakes, gooey, fattening and mouth watering. Not particularly skilled with small handiwork, the decorating was often uneven, messy and at times, laughable.
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| Oh, what a mess! We should have turned the air conditioning on for me to make this cake this morning. As hard as I tried the decorate it, the Cool Whip slipped off the cake in the heat and humidity. Hurriedly, I placed it in the fridge with the hope of“fixing” it when it hardens. The Cool Whip we bought a few days ago must have been frozen and refrozen. I defrosted it in the fridge yesterday but today it was runny withgobs of liquid at the bottom of the container. Oh, well, another laughable cake that hopefully will taste great for our guests after tonight’s Easter dinner. |
They were always made with love to please the palates of whomever would experience them, invariably to rave reviews in the flavor department amid chuckles on the actual décor. The design attempt was always playful and at times clever but the execution less so. This didn’t prevent Tom or any of our kids and grandkids from enjoying them any less.
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| Each year on the 4th of July I made this flag cake white cake with Cool Whip, fresh strawberries and blueberries |
Every year at Easter I baked the bunny rabbit cake, chocolate on the inside, fluffy white frosting on the outside, all covered with coconut, comparable to a Hostess Snowball. The cake was big enough for everyone to take home a substantial portion (our Tammy always took the tail) leaving us a generous piece to devour over a few days.
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| In our old lives, I frequently made this ice cream cake for Tom and I during the summer. We’d eat the entire thing in four nights! Piglets. |
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| Ah, once in awhile it was pie as opposed to a cake. This is an old recipe from Tom’s family for butterscotch pie. Making the filling over the hot stove was challenging but making the meringue was a easy using 12 egg whites, sugar, 1 tsp of cream of tarter |
In time, Tom packed on the pounds from my baking leaving us relatively cake-free in our new lives. I counted calories to keep my weight at bay (no more!). Since our new way of eating began, he’s lost the 45 pound of cake that had gone directly to his belly.
Today, he’ll eat cake and again and I’ll send our guests home with a piece for later. No, I won’t take a taste. It’s not hard for me to resist anymore, feeling as well as I do. But, its fun to make it, fun to be a “cake voyeur” and fun to share it with others.
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| No, I didn’t bake Tom’s retirement cake. Raven, who worked at the Cub Foods store in Shorewood, Minnesota, made this cake merely with an idea and a drawing I’d given her. Amazing, job! |
Oh, here’s our menu for today, a real mish-mash utilizing foods easy to find here in Placencia Belize:
- Homemade Crunchy Red, Green Cabbage & Carrot Salad
- Tomato, Cucumber and Feta Salad
- Low Carb Zucchini Lasagna (will post recipe later if its good)
- Sautéed Buttery Garlic Locally Caught Grouper (thanks Nancy & Roger!)
- Mozzarella, from Caves Branch Cheese Factory in Belmopan, Belize, stuffed grass fed organic ground steak meatballs, topped with low carb marinara sauce and topped with fresh Parmesan cheese, also from Caves Branch
- The above messy chocolate cherry cake, hopefully to be “repaired’ before serving.
So today, eat cake, eat Peeps, eat chocolate bunnies and have a wonderful Easter filled day with memory making events and love. Tomorrow is another day.