A pretty cake with vanilla, chocolate and strawberry swirls
Our childhood’s were predictable in many ways. Sundays were for church, summers were enjoyed in Greece or Cape Cod, and weekends were spent with friends and family. When it came to food, there were things we could expect as well. We knew that Fridays meant fakes for supper, that we would be expected to help forage for wild dandelion greens, and that ice cream would be neopolitan.
A swirly vanilla and chocolate cake made with olive oil
We admire professional bakers, and those non-professionals who have spent years perfecting their fondant skills and can transform flour, butter and eggs into edible works of art, like toilets and Chanel purses. Having tried our hand at sculpting with gum paste and molding with chocolate, we certainly recognize the talent that is behind baking and creating this way. Amazing! But, the truth is, while we can appreciate and marvel at these jaw-dropping desserts, we tend to crave the mouth-watering desserts we grew up with…and let’s be clear, our parents wouldn’t know fondant if it hit them in the face.