I know everyone’s expecting a new installment of beyond the basics today and darn if I don’t want to give you one. But, after a wet and wild week in Ocean City, followed by an amazing weekend in New York, and finishing up with a not-so-amazing 9 hour car ride home yesterday with three small boys in the back asking “are we there yet” more times than I can count, I’m sad to say it’s just not in the cards.
This was our last trip away from home until the Thanksgiving and Christmas holidays, so assuming no major disasters, I should be back on schedule from here on out with no more major bumps in the road. I have some great beyond the basics scheduled for upcoming weeks, so get ready to learn!
In the meantime, I’ll leave you with the promised pictures of the finished sponge cake. I frosted it with a whipped cream frosting; In a mixer I whipped together 1 cup of heavy cream, 1 heaping tsp of vanilla, and 1/3 cup of sugar until peaks formed. Then I grabbed 1/2 cup of a berry mix my mother-in-law had on hand (it had cherries, blueberries, raspberries, and strawberries in it), threw it in a blender and pureed it. I folded that mixture into the whipped cream. Finally I served the whole shebang up with a couple scoops of the whole juicy fruit mixture on top of the slice.
It’s a thing of beauty I tell ya.
And check out this fully loaded final slice.
Now THAT’S how you eat a sponge cake!
Tomorrow I’ll be guest blogging over at Annie Bakes where we’ll be (finally!) starting up the three day series on the vegetarian Indian feast I put together a few weeks back. See you then!