Here I go sharing a recipe from many months ago. But, thankfully, you can make this cake at any point in the year. The Chiplet was just over a week old and we were celebrating Thanksgiving as a family of 4. The Fudgelet helped me make this cake while K helped take care of the Chiplet. I try to soak up my mom/toddler time since it is difficult when the baby wants to take his fair share of time, too. There were some pictures of the process that I took, but K also took some pictures of us baking. There were some cute ones of the two of us but it’s funny seeing myself with a belly that looked about 6 months pregnant. I know I was super tired too, so I’m not sure how I made a cake, but I did!
What is this Halloween in February nonsense, you say? It’s called…I could delay this post and schedule it in October of this year but it seems so weird when these were all done pre-Chiplet and I want this October to be with ideas for a family with 2 kids and not just the Fudgelet. So, maybe you don’t have a need for a spider cake in February, but maybe you do? Maybe you can use the same idea to make a heart cake? Or something else fun?
Do you know what is happening one week from today? A very big deal. Part of the reason we need to have more fudginess today.
So much fudginess…
As my friend Lisa says, “what am I gonna do with all these cakes”? Basically, I have been on a cake rampage, so I am sharing a good chunk of it here for you to see. For a while I have wanted to perfect making and decorating cakes, but the problem with cakes is when you make them you end up with a bunch of food to eat! Luckily, K has coworkers that like enjoying cake! We have been sending big chunks of cake in to his work to spread the love. Today’s recipes are for a specific cake I am going to make this fall.
The “clients” (family members) wanted chocolate frosting and vanilla cake to mimic a local bakery’s cake. After making Sweetapolita’s vanilla cake first, I followed it with this super buttery cake from America’s Test Kitchen. Although we loved the light almondy flavor in the first cake, the buttery cake better matches the one my family loves.
Another month goes by, another dessert to make for my dad. This month I would be flying to see him, so I could pick a dessert that didn’t need to ship well, but hopefully could pack well. When we were picking the desserts for this year, he wanted to try a new kind of cookie. I pulled up my bookmarked recipes, and he was interested in the Homemade Milanos, created by Bravetart. I found the recipe through Serious Eats and had been eager to make them. I figured that cookies were easy to pack, but these might break if shipped, so a May visit was the perfect time!
As for the name,