It is procrastination station at my house this week.
Granted, I did bake this cake Tuesday night, but it wasn’t finished so I didn’t want to post anything.
I am currently behind on a few things because I have been working on these, along with a royal icing piece.
This is a secret project so I won’t tell you exactly what I am doing until after the fact and then there will be pretty pictures. As you can see from the current picture I only have 2/5 of the flowers completed, and I “planned” to start these 4 days ago. But like I said before, this is procrastination station 🙂 I am sure that I will have everything completed on time but I will be spreading myself pretty thin until this is complete.
I realized that I probably should have taken off an extra day of work as back up, but I waited too long to request off and I work in the retail/food service industries so Fridays off are hard to come by.
So I guess you want to hear something about Tuesdays with Dorie. This weeks recipe was chosen by Kimberly of Only Creative Opportunitie
She picked Dorie’s Lot’s of Ways of Banana Cake, which is located on pages 204-205. I was very lucky this week to have a few bananas on my counter that were past their eating time (well for me…I like bananas to be yellow with a little green), and perfect for banana bread/cake. I chose to only make half a recipe, which fit perfectly into a loaf pan. I also used whole milk instead of coconut milk, but I did use sweetened shredded coconut in the bread. Even though I know that there was some objections from Mike. Its the whole texture not taste thing all over again 🙂
For the icing I had some left over Brown Sugar Rum Cream Cheese Icing, from a recipe that I was testing….shhhh, secrets 🙂
Overall, the cake was very simple to make and turned out very moist. The tasters verdict will come tomorrow via Mike’s co-workers.