I don’t know why I haven’t been blogging in the last week. The days are kind of just flying by for me right now; each one feels shorter than the one before it. The last few years have just seemed to zip by too fast for my liking. I worry sometimes that they’ll just continue to gain speed as I get older and before I realize it I’ll be 90 years old. (Yes, I’m going to live that long, even longer if I have any say in it.)

It’s only fitting then that we’re celebrating the passing of another year with Jeff’s birthday coming up this weekend. I’ve got some plans up my sleeve for this Sunday with dinner reservations and a small gift. His parents beat me to it though, they came down last weekend to take us out to dinner at Feast, a cute little Decatur gem that we’ve yet to try. We got to walk there which was lovely and got there just as they were dimming the lights to a dim candlelight.

We started with some cocktails. I had a Sazerac and Jeff had his usual Old Fashioned.

I love that these old “prohibition era” cocktails are in style right now. They’re all heavy on the booze but mild-flavored enough to have with dinner.

We also split some calamari. It was pretty tasty if not a little greasy, but calamari usually is.

Jeff got a dish with scallops that had some sort of port wine reduction on it.

And I got a duck confit pizza that was sadly disappointing. Way too much cheese and barely any toppings at all except for an overabundance of dried cherries. Absolutely drenched in olive oil too.

I think I just ordered poorly though. Jeff’s mom had a very tasty-looking salad with green apples and goat cheese that I would have liked.

We finished it off with a complimentary slice of chocolate cake. Super moist and moussey!

Overall Feast was very good and the atmosphere was lovely. Thanks Mike and Nancy for a nice birthday dinner out!

Also this past weekend, I prepped some chestnuts for a recipe I was testing out. Have you ever had roasted chestnuts? I’d only had them once and certainly had never roasted them myself before. I read online that you can boil them instead and they come out of their shells better, so that’s the technique I went with.

First you have to score the shell with a knife or they’ll explode from steam buildup when you cook them!

You then just boil them for about 15 minutes to let the shells really open up.

You’re supposed to peel them when they’re just cool enough to touch but still warm. I think I waited too long because I found them very difficult to peel. I ended up having to hack at them a bit with a paring knife and they fell apart from it. Next time I think I’ll try the oven roasting method because I think the moisture from boiling was part of what made the chestnuts just fall apart.

They were absolutely delicious though! They have a naturally sweet flavor and a creamy texture similar to a boiled egg yolk. I’ll post the recipe I used them for soon, it needs a bit of work before it’s share-worthy.

Tonight I’m headed to a blogger meet-up at Tuk Tuk thai restaurant. I’m excited to see everyone again and catch up a bit. I’ll fill you in on how it went tomorrow!

Oh yeah, there is nothing better than cake for breakfast.

I’ve had about 8 out-of-season honeycrisp apples in my fridge for a month now because they were sour and not good for eating out of hand. This week I’m vowing to use them up in various baked preparations that will bring out their sweetness.

First use: Emily‘s recipe for cinnamon apple glazed cake squares that was featured on Eat Live Run recently.

I made a ton of substitutions to work with what I had. Apple butter rather than apple sauce, chickpea flour rather than whole wheat pastry flour, a little oil to fill in for not having enough butter, added an extra apple, and used real eggs rather than flax eggs. I also tried baking it in a 9×9 pan instead to make them fluffier, and with 20 extra minutes of baking it worked!

These cake squares are so, so insanely good. I fully intended on making the glaze that goes with them but after trying them naked I decided to leave it alone.

With a hot cup of tea, inspected for quality by Liam, it was a fantastic breakfast.

3 apples down, 5 more to go.

What’s your favorite baked apple recipe?

If you’ve missed any of my cake baking adventures so far, check out these posts first:

• Welcome to cake-bakin’ week!
• Bake til you drop
• Wear your crumbcoat
• Star of the stripes

The wedding was on Saturday, and as you read this the bride and groom are sunning it up in Mexico for their honeymoon.

Jeff and I spent yesterday doing absolutely nothing. Pajamas all day. With a stressful week of cake-baking, trafficky travel, and wedding festivities – we were beat. Here’s how it all went down…

We arrived at the wedding venue, Tennessee River Place, to an amazing pastoral scene. Big fluffy buffalo and strutting geese dotted the green grass.

There was an intense storm the day before so the ground was still wet. The overcast sky meant that the wedding and reception would be moved indoors rather than at the riverfront.

I had the good luck of getting an entire industrial kitchen to myself to finish the cake. I completely underestimated how long it would take to finish up, so I was scrambling a bit to get it all done before I needed to go get myself dressed and ready.

The first thing I did was fix a few cracks and flaws in the fondant. The drive to the wedding site was unpaved and the gravel had the cakes sliding all over the place in the car. It’s amazing what a little vegetable shortening will do though. You can put a little on your finger and rub it in circles over a crack and it will largely disappear! I did that all over and with the exception of a few deeper dings, it smoothed out nicely.

Then I got to work on cutting and inserting the 4 support dowels…

I had to take those two on the right out again and cut them down to cake level. I also took the bottom cake layer off of its transport base and glued it to the decorative stand with a little buttercream.

I put the second layer on top, wrapped the bases in ribbon, and started postioning the topper accents.

I used some cut roses to make a floral crown to fill out the top. I just cut the stems short and angled and pushed them right into the cake. I fluffed the flowers up a little by pulling the petals open a bit.

And…………………………….wait for it………………….here it is!!!

And a close-up of that floral crown…

Squeee!!!! 😀

I left it in the kitchen and went to go get dressed. Jeff was not a huge fan of his groomsman outfit, but I thought he looked handsome.

About an hour later, it was time for the ceremony!

Yay! Another Tucker girl enters the family!

Everyone filed out and we headed straight into dinner.

We were served barbecue, but not some sloppy greasy hole-in-the wall barbecue, this was really nice and tasted great.

But who cares about dinner, you wanna see cake right?

Tada!

Isn’t Kevin’s groom cake awesome? It’s not even covered in fondant! I can’t believe they were able to get buttercream that smooth.

Here’s a close-up of mine again…

And then the part that I knew was coming but couldn’t prepare for, cutting it! I’ll admit that it was a little heart-wrenching to watch it get hacked up, but by that time I was pretty ready to move on to the part of my life where I don’t have to think about cake 24 hours a day, so I wasn’t too sad to see it go.

And it tasted great too. I love both of the recipes I used for the cake and for the buttercream. I’ve had so many wedding cakes with sickeningly sweet crusty icing and bland textureless cake.

Mine was a little firmer and thicker like a sugar cookie cake and had a delicious buttery flavor. The buttercream was soft and velvety and while it was certainly very sweet, it wasn’t a diabetic coma waiting to happen. 😉

The bride and groom loved the cake, which was all I needed to hear. I got many complements that evening and I was so proud. Last week while I was going crazy putting this thing together I was sure I’d never do it again. Now though, I’ve learned so many tips for how to make it easier next time that I think I could see myself having another go at it.

Thanks for following me on this journey! I have learned so much about this process and I’m really happy with what I did.