Today I am sharing the recipes for the cakes I used, but the main key is the design (although the cakes were also super delicious and stayed that way for a week). I found this really fun to make. It was easier than doing fancy frosting designs.
I know it isn’t Pi Day yet, but consider this your Pi Day post since it is on a weekend this year.
I was excited to find a non-baked pie recipe I could make that is creamy but vegan. The original recipe called for peanut butter, but natural peanut butter, so it was easy to swap with almond butter.
After teasing this a bit a few days ago, here I bring to you a cake recipe. Today is special because it is the first day I drop off the Fudgelet for preschool and LEAVE HIM for 2.5 hours. I know it’s silly to be sad about this when it is only 3 days a week and not even a whole day. Plus I still have the Chiplet at home, but I am pretty sure there might be tears. I am hoping he will be fine and not miss me at all, but I know I will miss him. I even miss him when K takes him out for stuff. He has been my sidekick for 4 years and now my spot as his favorite adult female might get usurped by some fun teachers. If I can manage it, I will make some chocolate chip cookies for when he comes home, just like my mom did every year for our first day of school.
Which has nothing to do with this cake…
This is a whole different kind of cookie.
Pssst. Monday had a dessert post, today is a dessert post, and Friday will have a dessert post….don’t tell anyone! But I figure it’s ok because next week I am bringing a week of savory. Italian savory. So, be prepared!