I’m past the point in my blogging where I apologize for a lack of blog posts, but I would like to forewarn you that I have the craziest of crazy dayz ahead of me before I head to Feliz next week, so this might be it for a bit. A thoughtful thank you is coming soon for the magic that went down on Saturday, but I’m waiting for photos of SO MANY BRAIDS before that can happen. So. A few weeks ago Sara of Matchbox Kitchen made a bangin’ cake (is that an appropriate descriptor for a cake?) and many of my lady friends and I happily obliged to come to Laura‘s house and take care of that bad boy and take some photos. I mean, sometimes you gotta do what you gotta do for friends. It was also right before Laure‘s birthday (and everyone’s birthday ever? Libras unite!) so we celebrated with calories. Goal to take more photos of people: sort of happening.
Because I know you will want to know what is the DEAL with this bangin’ cake (going with it), I asked Sara to share:
Between each layer of cake I put a bit of buttercream and then spread a heaping of crumbs. For the swirled colored frosting I used some extra powdered freeze dried raspberries from the crumbs and mixed it in with the buttercream.
Photos by Kate Miss, taken with a Canon A-1 with Kodak Portra 400 film