After my last bruschetta post, which I now realize was posted over a week ago–I have had absolutely no time for blogging/tweeting/facebooking since then, I received what I thought was a very funny comment from one of my friends, Karen (Karen, by the way, also has a blog, Karen Cooks, with oodles of mouthwatering recipes.) Her comment was:
“Whaa??? No cute little cupcakes, no decorated sugar cookies, no cakes, muffins, breads… OMG I don’t know if I can handle bruschetta coming from Julie! LOL”
This struck me as being funny because as I was posting the bruschetta recipe, I realized how out of place it was, especially among my posts from the past few months. I almost didn’t post it at all–it just felt so….unsweet. Cookies, cakes, muffins, cupcakes….bruschetta? ♪ One of these things is not like the other! ♫
My first two hundred or so posts were really a mixed bag of recipes, offering a steady rotation of sweet and savory alike. Lately, however, I’ve been gravitating towards the sugar bin. This is partially due to my friend Stephanie and her seemingly never-ending stream of baby showers. Yes, the same Stephanie of Baby Onesie Cookie and Jenna Fischer Cake hook-up fame. She’s kind of becoming a special guest star on my blog. If I actually made any money off of this thing, I’d probably owe her 10% for inspiration.
Anyhow, Steph just had her second baby boy last month, and she is already hosting showers for other moms-to-be, currently at a rate of one per week. As I’ve noted in the past, although I’m not a big fan of attending baby showers, I am more than willing to deliver the treats for the party (and then promptly leave.) I’m not saying that to be mean, it’s just that with no kids I would likely flunk Baby Shower 101, and all of the games that go with it. Providing the food is my contribution.
The shower that Steph threw this past week had a “Rock Star” theme, so I made sugar cookies in the shape of musical notes and guitars along with an electric guitar cake. Such a fun project! The surface of the cake was piped using a small open-star tip, which can become a little bit back-breaking, but it always looks very nice at the end. For the “platter”, I just bought a square piece of wood at Lowe’s, which I covered with a musically-themed fabric. Actually, I had Eric do this part. Staple guns scare me.
The toughest part of the entire project was transporting a buttercream-covered cake in almost triple-digit Las Vegas heat. As soon as I get into the car, I blast the air conditioner, which eventually ends up giving me one of those horrible warm weather cold. I’m sure that Ace of Cakes has a handy refrigerated van for these types of predicaments.
So there you have it, Karen! A very Julie-esque sweet post. Sorry to tell you this, but my next post is savory. I just made a really yummy pulled pork recipe this weekend, and it would be criminal not to share!