Thursday, March 27, 2008

A Very Pink Cake in a Very Hot World

I made a very pink cake with lots of sprinkles for my kids today. They wanted to have a "pretend birthday party" and we really did it up on the cake front. We even had to run out for sugar, since we ran out of sugar. I tried to take a picture, but had technical difficulties. Now, though, we have a big old cake and just four or five bellies in which it might land, depending on the day. My solution? I sliced it up and popped pieces, two by two, in the freezer. Hopefully it'll work. Everyone freezes cupcakes, why not cake?

This is much easier to blog about than the anxiety about global warming that seized me while watching Top Chef. The whole time I was watching, I was imaging habitats (of gorillas, penguins, etc) evaporating (they were catering an event at the Lincoln Park Zoo in Chicago) and glaciers melting. It made it hard to get to sleep.


Anonymous said...

Yes! I love the idea of freezing pieces of cake (instead of throwing them out). I froze some leftover birthday cake once, and it was a welcome treat a month or two later. Also--at least this is something we have some control over. :-(

Anonymous said...

What a nice mom you are! I think cake that has been frozen and defrosted actually tastes better. It is very moist. My mother-in-law taught me that trick. I thought of you today as I used my cloth bags at Super Target. I filled 4 bags between household goods and groceries. That would have been at least 10 plastic bags. Every little bit helps.

Robin Aronson said...

Hurray for those bags! It's amazing what a difference can make....and it's true, Lizi, the frozen cake gives us some extra control -- I was telling a friend that I was going to bake cake and she said she never did because she just always ate too much of's like "get it while it's fresh!"