As I was unable to invite my whole team from work to my wedding — although it would have been nice to have them there! — I decided that I would bake them a cake to snack upon once the madness was over, specifically, this past Wednesday. What cake to make, however? As there is A Chocolate Hater among the guys (and the manager secretly confessed to me post-cake that she, too, found chocolate cakes generally to be less tasty; horrors!) I opted for coffee. I work in IT, folks, who doesn’t love coffee?
So! The quest was on for a suitable coffee cake — and that’s when I remembered skimming over just such a recipe in my reader awhiles back: SmittenKitchen‘s Espresso Chiffon Cake. I have to ‘fess up that I was just too lazy to grind up espresso beans for the cake, so I just used straight-up coffee, but aside from that, I made it (with the whipped cream frosting; see above reference to Haters) pretty much as she wrote it. (Note to The Boy: See? It is possible for me to follow a recipe. Mostly.) In any case, I thought it turned out just dandy — and more importantly, so did my coworkers!
Umm, despite the hideous indoor-photography-yellow it appears up there, I swear it was a good-looking cake. Fluffy, nay, billowy white frosting with streaks of cinnamon on it, with luscious, almost-sticky-moist layers inside.
I considered taking a picture of the inside once it was sliced, but couldn’t bring myself to whip out a camera for a picture of my own cake in front of my coworkers. I just couldn’t do it. You’ll have to take my word for it that it looked awesome. (Especially considering that two of the three layers were just one cake halved. What? Not all of us have three 8/9″ round pans lying around, alright?)
Anyway, having woken up The Boy at 6am when I got up to frost this puppy the morning of, I felt more than a little guilty that my coworkers had left not even a slice for me to bring home to him. While he was a good sport, there was a lot of puppy dog face action going on. Also, the satisfaction of making the cake (3-tiered cakes are fun!) has put me into the mood to make another one sometime soon. (I credit also the frosting for that; it was kind of nice to make a frosting that doesn’t start with “soften 8 lbs of butter, then add sugar…”.)
Thus, while he’s at the game on Saturday, or possibly prior to it, if I’m feeling industrious, I’ll try to make a Just Because cake for The Boy. (Isn’t that the best kind?) Hopefully he’ll have friends who drop by to help him eat it.