Cake # 87 and # 88

This is the first double-header cake blog ever written in the history of the One-Cake-A-Week blog. This past week has been one crazy, jam-packed week, so though last week’s cake was made on time, the blog was postponed until this week.  This past week was the first week of school, and therefore the first week that I have spent home alone without Ted, who returned to Edgewood. I remained at home with the two kiddies. Each day ended up a bit differently. On some days, Evie was great, playing nicely in her room, helping me with Liam, and eating all her food the first time. We laughed, watched Mickey and Princesses, and danced around the house laughing.  On other days, like on Thursday when Ted stayed late at school for Back to School night, Evie was not so good, neglecting to take a nap and instead running about the house in an aimless bout of craziness.  By the time Ted came home, I was at my wits end.

Friday afternoon was also quite eventful, as Shakespeare ripped two of his nails out of his paw and squirted a murder-scene’s worth of blood across the basement floor. I panicked and rushed the dog to the vet, who was able to stop the bleeding without any surgery or expensive medications. That night however ended on a high note as the whole family attended the first EHS football game of the year and were able to watch the entire first half before Evie got tired (a Childs’ family record). Evie loved seeing and our Ram mascot, Rammy, and still continually talks about how he gave her a hug. We even got ice cream on the way home, which was a nice treat for her and I.

Ted was responsible for the cake we made last week and took it to my Mom’s house for an end of summer, Jessica’s Birthday, cookout. It was a Mango and Ginger Roulade, and called for flour, butter, sugar, eggs, baking powder, vanilla, orange juice, chopped mango, and candied ginger. Ted did a good job making the cake, but had a bit of trouble rolling the roulade and consequently, it cracked a bit. It didn’t affect the taste however.

Ted’s Cake:

 

The Book’s Cake:

This week’s cake is a Chunky Apricot Loaf and called for lots of flour, baking powder, sugar, eggs, butter, almond extract, orange juice, and dried apricots, and was brushed with a combination of apricot jelly and lemon juice.  Unfortunately, Safeway was out of apricots (apparently they are out of season) so in an effort to recreate the texture aspect of the apricots chunks while choosing a flavor that would not hinder the cake, I chose to incorporate sliced almonds into the cake. Ted had a piece after dinner and was quite enthusiastic about its taste. 

My Cake:

The Book’s Cake:

Check in next week to see what the second week of school, the second week of staying at home, and my experience teaching at Towson has in store for me.