A few weeks before my shoulder surgery, I made a few cakes. They were my last cake orders of the summer, and now it will be September before I can bake and decorate another cake. One week down, five weeks to go. It's a long time away, and I'm feeling quite impatient. What's strange is that, summer only just arrived, and by the time I'm out of my sling, we'll be drifting towards fall once again.
One cake was a beautifully simple chocolate espresso cake with cappuccino buttercream, very similar to one of the cakes I made for our wedding last fall. This one was for a couple's 25th wedding anniversary, celebrated at home with their four children.
For a twist, I filled the dark chocolate cake layers with creamy vanilla bean custard and topped the cake off with simple decorations of ganache truffles coated in salted pecans. I wish I could have tasted it.
And the other, a teeny tiny blueberry cake, also filled with the same vanilla bean custard, frosted with salted vanilla buttercream and dusted with pecans. Minimalistic, but lovely, and the taste - I was told - was phenomenal. This one, I really would have loved to try a bite or two. I adore blueberries, and eat them with thick Greek yogurt and a sprinkling of cinnamon for dessert almost every night. I can only imagine how moist the blueberry-studded cake layers were, soaked in all that custard.
My husband has been asking me what I will make when I am once again allowed back in the kitchen with full use of my right arm, and I just can't decide. I have long meant to test and develop a perfect white cake from scratch recipe for my blog. And not that white cake is boring, because I don't think that at all, but the thought of buttery pecan praline cake with salted buttercream and caramel drip is so tempting. Or a cookies and cream cake - a childhood favorite, and what my brother always requested on his birthday. Or something pretty and pink with chocolate and raspberries.
But then there are all the jams I haven't made, lemon marmalade, for example, and the hazelnut espresso ice cream I've been wanting to churn. I've been meaning to make a rhubarb clafoutis from the rhubarb plant growing wildly in our backyard, and a blueberry tart with orange custard on a buttery shortbread crust. Or perhaps dainty mini lemon cakes with pink buttercream and ganache polkadots.
It will be a week of sweet treats, for sure, when I am allowed back into my kitchen. I plan on flinging about flour and sugar with abandon. But until then, let's just dream of cake.