This cake has been tempting me since I first laid eyes on it while perusing Food52. And then it started taunting me when I saw that Molly used the cake as her base for terrariums. Edible gingerbread terrariums. Seriously?!? I won’t even mention her gingerbread farm except that I will and the windows are freaking Jolly Ranchers and resemble stain glass windows. Gah! I’ll admit it, I am kinda sorta crushing on Molly – it is totally obvious isn’t it? I am close to gushing.
People are kicking ass out there in the sphere of the Internet and beyond and I am totally digging it. I am swooning over Sarah‘s talent and her flowers and mostly her words, as she defines my love for fall better than I can ever hope to. ‘The romance of the end is so much more interesting than the flightyness of the beginning.‘ Yes, yes, yes. Read the whole post, you will be thankful you did.
I am working/giggling my way through this online video series. His take on naps is genius and I can completely understand his stance on age and looking your age, or not. However, I agree with Dr. Zeke Emanuel – it is a balance between quantity vs quality and truly looking at our lives, how we are leading them, and what our wishes are…The original article is here. Read it.
And now to the cake. Oh, this cake. It is bold and in your face. It’s edginess is tempered a bit with the sweet cream cheese frosting that you must make, as I have never tasted anything as lovely as this frosting – and the cake, please enjoy with a hot cup of milky coffee. Or tea. The cake is fudgy, moist and dense. And oh so perfect for these cold and cloudy days that are stringing themselves together, making it difficult to discern morning from evening, day from night.
Head on over to Food52 for Faith’s cake and don’t change one single ingredient or step, as it is perfect exactly as it is.