And just a note to all you future frosting makers out there- abandon the crisco, stick with butter. Crisco does make the frosting more fluffy, but the taste is not so hot.
Anyway, back to my cake adventure. So I created this beautiful cake- sans color because I have yet to find all natural food coloring- and was feeling mighty proud. I didn't even dig into it right away, I waited to show if off that evening. Of course the first second after I had proudly displayed my amazing talent (read with dripping sarcasm) I cut myself a piece. With that first bite I was ready for baking perfection, an amazing feat of baking skill like the world had never known...but the texture was...off. The center wasn't quite done- even though my toothpick had come out clean. No big deal I figured, I would just avoided that area and eat the outside part. But it was too late, the food poisoning had already snuck its way in (salmonella anyone?). Two hours later, I was one sick girl. It brings the idea of internally knowing my imperfections to a whole new meaning.
Needless to say, the cake ended up in the garbage. Maybe I should be like the Caesars of ancient Rome and have a person taste/test my food first... of course that could be seen as some sort of extreme abuse so I guess I will stick with sacrificing myself.
Next up, belly dancing.
