I think it’s no secret that parents are difficult to shop for. When you’re little, you can pretty much get away with anything. A purple plastic dinosaur key chain for dad, a sparkly butterfly clip for mom, and BAM you’ve got teary-eyed parents. When you’re older, you’re supposed to know better. Those plastic key chain and butterfly clip gifts don’t fly anymore (get it? fly? butterfly clip?). This year, for our parents’ birthdays, which are exactly a week apart in February, Brother and I decided to bake cakes. We decided on carrot cake for dad and a gluten-free chocolate cake for mom. And so the adventure began!
A few days prior, I had seen this (hi, Allix!) and fell in cake-love (that’s a real thing), so obviously that was the recipe we’d be using for the carrot cake.
And due to a possibly unrealistic fear of flourless chocolate cake failure, we opted for this, (!!! I did not realize you could buy this in bulk !!!) which we had not tried before, but let me tell you, it is GOOD. Even if you don’t avoid foods of the gluten kind, you should consider giving it a try.
After a trip to the grocery store to pick up odds and ends, and arguments over the frosting for the chocolate cake, we arrived home.
Soon, the kitchen looked like this:
I learned a few things during this process. 1, I’m bossy when baking with others, or maybe just with Brother, and 2, shredding carrots sucks so much. LUCKILY, I had forgotten about a shredding attachment that I have for my Kitchen-Aid, so all hope was not lost.
And then these happened:
For the Cardamom Buttercream Frosting, we used this simple recipe. We substituted 2 teaspoons of ground cardamom in place of the vanilla extract.
We think that the cakes were a success. Or so we’ve gathered, at least, from the calls, texts, and pictures we received about and of the amount of cake that was being eaten every night for the next week or two. 🙂