There’s been a lot going in 2012. Earlier this year, my office acquired the responsibilities of another country. I was also a Maid of Honor in my friend’s April wedding. And then the big one: shortly after my last post, my brother, A, had a lump on the left side of his face checked out and it was confirmed as cancer.
I am really irked by the influx of pumpkin dessert advertising as of late. I don’t know what it is, but it makes me mad that every cooking email and blog that I’m subscribed to is flooding me with pumpkin desserts this season. It’s like everyone needs to put a pumpkin spin on their existing product. There’s pumpkin coffee, pumpkin puddings, pumpkin chiffon, pumpkin cookies – you get the idea (don’t want to Forrest Gump you with all iterations of pumpkin).
This year, I was invited to two social engagements to celebrate our great nation’s birthday. TWO! I’m totally the social butterfly of the South Shore. I was so excited for my parties, I started baking up vanilla cupcakes – but with a surprise inside.
In week 3 of the Level 1 Wilton Method cake decorating class, the students are taught how to make cute flowers and leaves. At the end of class, we were all encouraged to go wild on our cupcakes.
