See the lady to my right/on the left side of the picture? That’s Tanya.
She’s one of those girls that you want to hate because she’s way classier/prettier/more put together than you, but you just can’t because she’s so darned sweet.
Seriously though, her classiness intimidates me.
While I barely know what I’m doing in photography (hellooo straight up copying the setups of my favourite food bloggers without understanding it!) Tanya’s camera is epic and her post-processing skills make my head spin. Her flickr makes my photos look like Sears Family Portrait Studio. She took and edited all the photos in this post! There’s a photo of fondant gears below that I can’t stop staring at. For serious.
Oh, also, in her spare time she’s a ballerina.
While she’s perfecting her pas de basque, I’m looking up ballet terms like “pas de basque” to include in a blog post.
But with the being sweet, when she asks where to find a great bakery that sells specialty cakes for her boyfriend, Gerry, and his 30th birthday, you come up with a crazy idea.
WE will make this cake.
The first thing I ever made completely by myself (meaning my mom wasn’t allowed to help beyond answering the occasional question) was a chocolate chip banana bread. My high school sweetheart was a fan of the chocolate and banana combo and my mom made a mean chocolate chip banana muffin. I took her recipe and put all the dough in a loaf pan instead of a muffin pan.
For some reason I felt a single loaf was more romantic than a pile of muffins? Or something? I had this image in my head of a fresh loaf of bread in a basket. Why that couldn’t be muffins in a basket, I’m not entirely sure. But loaf. HAD to be loaf.
This switch to loaf made everything more stressful. If I had muffins I could have tested one with my boyfriend being none the wiser. With a loaf, stealing a slice would have been somewhat obvious.
So I blindly handed over my first baking attempt for someone else to consume.
I love food. Clearly. However, I am nervous to call myself a “foodie” as these days it seems to have a bit of a snobby connotation. Food snob, I certainly am not. I’ll eat ramen and boxed mac & cheese by choice. My favourite french fries are McDonald’s. I realize that those are not the best french fries I’ve ever had in terms of quality and flavour, but I love them. They remind me of my childhood.
Also, Taco Bell isn’t as bad as it seems. Most of the time.
But one rule I generally follow in my baking is if I know I can do better than a box, I do it. Cake mix as an ingredient in a greater crust? Sure. Cake mix to make cake? No, no.
I bought a couple jars of caramel sauce and put them in these bars.
This past weekend contained a significant day of celebration.
Well, yeah, there was Cinco de Mayo, but that’s not what I’m talking about.
This past Friday was May the fourth.
Star Wars Day.
I’ve warned you in the past that I’m a gigantic dork.
Little tiny almond tea cakes make me feel fancy, as though they require delicate tea pairings, ones which must only be consumed with pinky fingers extended outwards in a simple “I am fancy” salute.
Especially when they have fancy french names.
Faaaaahncyy financiiiieeeers… /fancyvoice