a better zebra...

My beautiful Libby asked me to make a cake for her sister-in-laws 18th birthday. She was so on it- gave me the color scheme and even gave me some sample ideas. It helped A LOT. I put a few different ideas together and drew this cake for her:



She approved and off I went....






I didn't do the fondant ribbon on the bottom as I had hoped I would (per my initial sketch) because it just didn't look good. I went w/ my old stand-by of the dotted border. I also just used the buttercream as the outside frosting on both layers. Initially I was thinking of covering the 2nd tier w/ fondant, but I was able to get the buttercream really smooth and didn't need to use fondant.

another fun cake, a BETTER way to do zebra stripes than when I did the cake for my friend O.G.'s 30th bday cake. I liked the color scheme and was pleased with the outcome.

I have a few cakes coming up in the next few weeks...actually, SIX cake orders in the next 3 weeks! wow... I'm going to be a busy girl...so I better get some rest. Good Night!

The Cupcake Fiasco

Agenda:
Run
Shower/Dress
Drive to LA
cupcakes, cake, treats, macarons, eat eat EAT

First Stop: Sweet Lady Janes
www.sweetladyjane.com

This spot is on Melrose. The (unofficial) Cupcake Tour was to begin at 10:30 a.m w/ breakfast at Sweet Lady Janes so that I could hit Johnny Cupcakes at 11 a.m. when they opened. But, I left late (after NOT running) and there was L.A. traffic on a Saturday a.m. wtf... So, I was late. And this store is tucked away and kind of hard to find- you could walk right by it and never know it's there.
Let see... The decor = ok. The service= ok to bad. The food= hm... Well the tiramisu was piled high in this coffee cup. It was not 'pretty' by any means, but it was tasty. Could completely taste the espresso. My friends chocolate cake was HUGE. It was served really cold so the ganache was not at all creamy. It was good, but not great. I also got a red velvet cupcake which I didn't taste until later and it was dry.
SO, overall the BEST thing I liked was the sticker on the cupcake to-go box. I like their logo.



Next, walked to Johnny Cupcakes (www.johnnycupcakes.com). Let me take the time here to say it was the most beautiful day. Perfect temperature, not a cloud in the sky. Slight breeze and the best weather for a white dress.
Here is the shop:


The store was smaller than I thought. And it was right next door to Agent Provocateur. So, got to check out some racy items as I walked past. As I had anticipated, the decor was awesome and the staff VERY friendly. The same girl from the Suitcase Tour was working and she was actually talking about the tour to another employee. She had just returned 2 days prior and said she was still wiped.



I bought the dark grey hoodie I've been eyeing, a shirt for #1 and some stickers. Happy girl... Then, we went to KidRobot (www.kidrobot.com). That was the toy store I talked about in the earlier post. Loved!! And I want to get more of those mini-Dunny's and some zipper pulls. In case anyone wants to buy some for me. ;)

Next, drive over to Beverly Hills. There was an art fair going on right off Santa Monica so there was MAD traffic. BUT- as I was driving by out of the corner of my eye I see this grouping of paintings. My heart skipped a beat. I yelled out in glee- I LOVE THOSE PAINTINGS!!! I had seen 2 of them at a gallery in San Diego last summer. They were gorgeous- huge canvas paintings of these womens faces with this deep dark black hair... Oh my... Breathtaking. I WISH I knew who the artist was. ..
ok- back on track- Valet Park the car right off Rodeo (lol, the cheapest car by far) and walked to Crumbs www.crumbs.com :


They have some charity cuppies for Oprah and Tony Hawk. I have a similar idea for a cupcake- but that will wait until later ;) They also had a sampler pack so we got that and one GIANT cupcake and saddled up outside for a taste test.



Liked the sign outside a lot- didn't like the mini cupcakes. Again, they were really dry and the frosting was overpowering. The ding dong cupcake was particularly disappointing because we thought that it would have a cream filling. It didnt :(

Then, walked down the street to Sprinkles (www.sprinkles.com). We were warned that there would be a line. Seriously? Yeah, serious. We waited in line for about a half hour to get in.



I loved the clean lines of the store and they do an EXCELLENT job of branding. I mean, their forks and knives had their logo heat pressed in! insane... So were the prices. $4/cupcake. BUT, they did taste good. Better than Crumbs.



Off we went with bags of cupcakes and headed towards the Regent Beverly Wilshire and Paulette (www.paulettemacarons.com). Paulette was the only place I found in the area that was selling Macarons ONLY. I don't think the trend has taken off in LA yet.
It was tucked away on a little side street right off of Beverly.



The Macarons were beautifully displayed and I had a hard time choosing which ones to buy for the 'rents. I also got a salted caramel one to taste myself. I have to preface the taste test by saying I haven't had many Macarons in my time. So I'm not expert. But this one tasted just OK. I wasn't blown away.

As we were walking back to car, an unfortunate accident occurred. I spied Famous Cupcakes right across the street! How did I not find this in my google searches?? Hm.. Well, we had to try it out. Famous Cupcakes uses the Kardashians to hoc their goods. (www.famouscupcakes.com)


The store was VERY bright and airy. But empty. No customers. It had the most seating of any bakery we had been to thus far, and it had the ability to be great. But it just fell short. Seriously it was almost painful to even think about ingesting ANOTHER cupcake, but we had to. So we ordered one- the plain vanilla.

From what I recall, it was good, but not great. The frosting had SO MUCH powdered sugar in it. It was too much. But I got a lot of great ideas for displaying cupcakes and I REALLY liked the super bright colors of the frosting. Although I didn't want to even imagine what it would do to your teeth.



Last 2 stops were in Santa Monica. I was about done here. I was tired, didn't want to sit in traffic and really didn't want to eat any more cupcakes. But, I had the most anticipated store left- Vanilla (www.vanillabakeshop.com).

I love their website and their whole motif. I'm a sucker for the damask I guess and the color scheme... it's so elegant and chic. The store didn't fail me:



At first, I was somewhat let down that there wasn't a huge selection of pastry/cupcakes available. Then I realized it was about 3pm and that there SHOULDN'T be a selection at this point.
They had some cakes on display- nothing huge and fancy like on their website, but you could get their jist. We got 3 mini cupcakes and ate 2. They were definitely good. Right amount of frosting, not too sweet and the cake was still moist. The carrot cake was MUCH better than the carrot cake at Crumbs. This shop got my thumbs up FOR SURE.


We rolled ourselves out of the store and called it a day. I was beyond full and so sugared out.
Final verdicts:
Vanilla had the best tasting cupcakes overall. Sprinkles was also REALLY good. The cake was moist, the frosting a bit much- but I loved their branding. All the other places- not really worth the $4/cupcake.

Wow... reliving it is exhausting! Especially after being baking NINE cakes tonight, along with a dozen cupcakes, 4 batches of cookie dough and one batch of Creme Anglaise. I'm BEAT.

So now you know- Sweet Sandy B's Cupcake Tour of LA is done and I saved you all the leg work. I hear that Orange County has some awesome bakeries too. We'll see if I'm up for it next time I'm home.... but right now, the thought is disgusting

I'm BACK!

Just wanted to let you know I'm back and missing you, dearest blog, so much.
I did a wonderful thing while in California for the wedding (besides seeing the family and friends). I went on a "cupcake tour" of L.A.
In true dork fashion, I googled a ton of bakeries, plotted them on a map complete with highlights, phone numbers, hours of operation... yeah I'm gonna save SOME face not go into other details of my preparation (it includes a change purse for parking meters and maybe some lamination)

I barely got back yesterday a.m., and sleep was more important to me than uploading my pictures from the trip and the cupcake extravaganza. I have one on my phone and I thought it would be good to give you a little tease:



This is one of the cupcakes I ate from Crumbs bakery in Beverly Hills. Chocolate Peanut Butter Cup.

I promise this week I will post an entry about my trip and all the ideas that resulted, along with a boat load of pictures. The decadence of them will truly give you a toothache from just looking at them.

SIDE NOTES:
-I sent some cookies to my fav non-food blogger, Una. The Sassy Curmudgeon... You know her, I talk about her, she cracks me up. Guess what? She liked them! I got an email from her while I was in CA and it was my happy ending at work today. Seriously.

-I think I'm going to start a side project blog. One where I can get personal and pretty much just b*tch about whatever comes to mind. I don't want this blog to get too personal.

-I love toys. Went to Johnny Cupcakes shop on Melrose, snapped up everything in sight and then stopped at KidRobot down the street. I fell in love with Dunny's. I want them all. and hoodie zipper pulls?! how come I didn't know about these? wtf?! I'm re-thinking my choice of friends for never telling me about these wondrous bits of happiness. The anticipation of openining the wrapper to see which one I'd find and then it being the one I wanted! I die! I'm now the proud owner of some brass knuckles... I will post a pic too, just you wait and you will want one too.

I think that's all. Ok, me signing out (I need to come up w/ a sign off...)

Last minute awesomeness

This is what kept me up all night... I had a last minute request to do an engagement cake on Tuesday evening. I can't turn down a job at this point, ESPECIALLY when it's a type of cake design I haven't done before. Because I already had square cake baked AND because I had 2 nights to get it ready (Wednesday and Thursday) I said sure.

PLUS, the customer was a fan via Facebook (YIPPEE!) and a referral from my beautiful photographer Libby. There was no way I could turn this down.
She sent me an idea of what she was looking for, then I did some research of other ideas, sketched out an idea and she loved it. This is the sketch:



I had ideas in my head of HOW I was going to create the ring band and thankfully at Michael's I found everything I needed (sigh of relief) and I felt pretty prepared for Thursday night when I actually started to decorate. It took me about 3.5 hours from start to finish (not including re-whipping the frosting). This is what it looked like when it was all done:








I also had to make oatmeal raisin cookies for an order. I haven't made this type of cookie in years. I like it way too much- more than chocolate chip cookies (I know, blasphemy) and I could just eat the dough in a bowl and be happy. NO need to bake. I had intents to make the dough on Wednesday night when I was making the frosting and buttercream for the cake, but I didn't have enough oatmeal or raisins. Needless to say I was up all night until the a.m. today. I'm tired... But happy with how the cake turned out. I'm like a mother when I pass the cakes off for delivery. I hover and worry, but also get to the point where I'm like- ok the stress is NOW YOURS during transportation. I won't be there when she picks it up this afternoon, so I will be sitting here anxiety ridden until I hear she gets it home OK.

So, congrats Anna & Dan- hope you enjoy your cake

"The Best Ever" recipes

Tuesday a.m. I woke up and realized I didn't have anything pressing to bake. A cake MAYBE for Thursday night (but not a decorated one) and another small 'presentation' cake for Saturday night. I hadn't baked anything for the co-workers this week or had anything planned so it was as good a time as any to try out "The Best Chocolate Sheet Cake You Have EVER Had"... I thought I had all the ingredients in the house anyhow so I was set on it.

Alright- got the recipe from ye Ol' Pioneer Woman a while back and thus far her recipes have treated me well.. (except the Pound Cake FAIL from before.. see "Beautiful Disaster")
After work, after dinner but before outdoor play time I did THIS:

The Mise En Place (boiling water, melted butter w/ cocoa powder, 2 beaten eggs, 'buttermilk' (I didn't have any so I used half and half, shhhh), vanilla and baking soda):



butter melts w/ cocoa powder, mix.. add 1 cup of boiling water, boil for 30 seconds:



Pour hot mixture into bowl of flour, salt and sugar and mix... the hot chocolate steamed up my lense, SORRY! and I had to show off my new sticker on the Kitchen Aid. Like? I love...



At this point you want to mix the 'buttermilk' with the 2 eggs, vanilla and baking soda. once that is combined, pour it into the chocolate flour batter. Mix that up and then pour into whatever baking dish you choose. Cupcakes, sheet pan, Pyrex, Bundt- your choice here. I went w/ a Pyrex because I knew I was going to be frosting and taking into work and I just like it this way. Notice I buttered and floured the Pyrex. Do it, do it, DO IT. It makes it come out easy and then you can frost all sides. Just Do IT.



OK, I let it cool off and then turned it over onto my big rectangle platter. And then I made the frosting.. Which ALSO was called "The BEST Frosting You Have Ever Had". It's an odd little recipe. Uses regular sugar (NOT POWDERED) and Flour. Yeah.. Flour. The flour tripped me up a bit. Basically, because I'M an IMPATIENT Sweet Sandy B, the flour got lumpy in the half and half...um, yeah... Well the kiddies wanted to go out and play and so did I, so whatever.



I had to let the frosting come to room temp, so it cooled as did the cake while we played. When we came back in, I dumped the frosting on top, smoothed it out as best I could. There were definite lumps in the frosting. ugh... I scooped out what I could, the frosting did taste good, but... Best Ever?? Not sure. No close ups due to the clumping.

SO, bathtime, bed time and I went for a run. It was at this point that I realized my CrackBerry died. Not like battery dead, re-charge. Like dead, dunzo DONE and Done. damn. More on that later... read a random thought- I will wax nostalgic there.. Anyhow, on the run I was like- well I guess I could give the cake to Mr. Papers for his employees. They won't care. But I really want to taste the cake! What to do... and I had already told my assistant at work I was bringing chocolate cake.... Lightbulb! Crush up some Oreo's and dump them on top. Who doesn't love an Oreo?? And, the crunch will mask the lumps in the frosting. Evil Genius Plan hatched... SEE- running DOES help w/ creative ideas.




And there you have it! I didnt' taste the cake until this a.m. and it was good. Best Ever?? I'm not gonna go that far. I just can't... It isn't as rich and chocolatey as I like my chocolate cake. I want super moist, super dark chocolate. And frosting.. well..... I am no expert on frosting and I haven't ever been big on it. It's ok. The co-workers like it and someone said the frosting was light and fluffy. hm...

I'll have to try it again when I have more patience and don't clump up the flour. But I could taste the granules of sugar and it threw me off...
you decide- I can't say run out and bake it tonight- but if you get the urge, get the complete recipe on Pioneer Woman's Tasty Kitchen site. or you can message me, I'll share ;)

Johnny Cupcakes

Johnny Cupcakes

This caused quite the commotion in my life yesterday.
I'm still tail wagging and purring about it this morning.

Click on the title and check out Johnny's video blog about his stop in Royal Oak at 323 East Gallery. or click this: www.johnnycupcakes.com/blog It's Day 23..

It's about 8 minutes, and while the first 6 minutes are great, the last 2 are dear to me. You can see my container of treats on his podium and then, the last minute.... The last minute is the best. My name sounds so lovely coming from his mouth. Just sayin'

Crazy Town (my life, not the band)

Can't think of where to begin as I have a lot to say/show after this weekend. Here's me jumping in- try to follow:

I want to first show you a tiny bit of what my kitchen looks like after I decorate a cake. This gives me anxiety just looking at it-



and that's not even showing what the other countertops look like or what the sink is filled with. heart palpitations..

So- I delivered the cookies, bread and U of M graduation cake on Friday. Forgot that my cake was also commemorating the fact that our President was going to be delivering the commencement speech at my Alma Mater. Kind of proud.
Well, I had an awesome day on Friday. Overall a great start to my weekend. Met up with some friends, caught up on some girl time- happy girl I was. I went to sleep that night and had a nightmare about that dumb cake though. This is what my life is about now- waking up in a cold sweat about someone hating my cakes.

Saturday- busy BUSY and loo-oooong.
Had another session with Libby set up and had to bake/decorate some things for her to use. This is where my Mom juggling skills come into play- took the kiddies to breakfast, played, baked, decorated, nap, get ready and be on time for Libby. Um, I wasn't on time. Poor thing had to wait while I finished getting dressed.
This is what I wore for our photo shoot-



Her idea was something along the lines of whimsical/bright colors/flowers.. This is the girliest dress I own so it seemed to fit the bill. Can't wait to see how the pictures come out... we drove ALL OVER town and ended up at a cemetery. To take some pictures with these:




Which were the cupcakes that I made for my friends birthday. He had a show that night and I was going to go deliver them, after the photo shoot... Down in the D. And also somehow go to a meet and greet for someone called Johnny Cupcakes :)

If I could clone myself I think I would. OK- Libby is quick and efficient (I however am not) and she made quick work out of me and the goodies. I changed into my David Seibei shirt that arrived just in the nick of time and high tailed it out of Dodge to get to the next part of my day.

SO... I could go on about Johnny. I would if any of you care to know- but it involves about 4-5 hours of standing in line, driving to the Magic Stick TWICE, handing out cookies, making small talk, running into old friends... yeah, nevermind. Too much to say. It was exhausting but great. Here I am w/ Johnny:



yes, he is holding up a container of my cookies. Which he claimed he loved. I believe him ;)

And here is what Just Baked made for his appearance:




By the time I got inside the gallery to get to the cupcakes I was starving. My stomach was eating itself. I inhaled the cupcake and can't even begin to comment on what it tasted like. It wasn't awful, and that's about all I can give you. I did get a menu from their store and sweet Jesus are they pricey. $2.95 PER cupcake. They have four locations so clearly most people don't think that's too much. For.One.CUPCAKE. Maybe they are flecked with gold?

Alright, so I get my shirts, I ate the cupcake, I got my poster signed and I limp out of there. Wearing 4 inch wedges for 5 hours of standing in the same spot (for the most part) did a number on my soles and my wonky knees. I hobbled to my car and got myself into some more shenanigans....

I'm exhausted just reflecting on the weekend. But, yesterday I got this lovely picture on my phone:


I wish more people sent me pictures of them w/ their cakes. Even though it's not a picture of my friend eating the cupcakes, I like that the candles are all lit up and I know that people who love him are all standing with him at that moment. And my cupcakes were a part of it. I LOVE that....

I need a day off from the weekend. But you know I'm at work. Working.

The goodness that is Creme Anglaise

I had another cake commissioned for today. It was in a design near and dear to my heart- a U of M graduation cake in the shape of the infamous Block M.

When asked about the cake flavor/frosting flavor I was given "white cake, plain frosting". hm... real adventurous here.

I also had an order for chocolate chip cookies, banana bread and had to prepare for another birthday cake for this weekend. I had to plan out my week and what I would do nightly so I wouldn't be up all night last night. Hey, at least I TRIED. I was still up 'til 1 a.m. this morning.

Anyhow, I whipped up the Swiss Buttercream on Wednesday night. I made a double batch so I had 12 egg yolks with no purpose. I asked my new friend Lisa (@thebutcherbaker- GO CHECK THIS HOT MAMA OUT NOW! she's the most recent addition to @brutalsnack... more on Lisa later. I <3 her) about what to do w/ all of these yolks. She gave me three ideas: ice cream, creme anglaise for buttercream or a really fatty omelet. hmmm... Well, I don't have an ice cream machine and don't know that I want to take the time to figure out how to make ice cream at this point... an egg yolk omelet? while it sounds delicious I don't think my heart will allow me to eat it... Creme Anglaise? What is this "Creme Anglaise"? Sounds fancy...

I started to google. It's this custard type cream/sauce that you can use in buttercream, for a different flavor profile. It uses 5-8 yolks, depending on the recipe. Yup, it's going down.

Let me preface this that I was scared to make this. It involves tempering eggs. As you know- I am deathly afraid of tempering eggs. I've scrambled PLENTY of eggs in my time due to my impatience. I had a boat load of yolks though and so what if I scrambled some, I could keep trying.

I set to work. The recipe I used was very explicit about the utensils you had to use to make this recipe (stainless steel bowls, wooden spoon, whisk, ice bath, sauce pan..) Not anything crazy, but I thought- if they made the effort to clearly say STAINLESS STEEL BOWL, I better get everything out and ready and be a good little chef and do my mise en place.

Here is some:



Here is my half and half coming to 'just under a boil'. I think just under a boil means it starts to steam and you see little bubble forming along the edges of the liquid. Basically, you want to scald the liquid.



While the half and half is heating up, whip the egg yolks and sugar:



OK- now comes the 'scary' portion. I had to really focus on this part so I didn't take any pictures. But this is what happened: The half and half got to the scalded point. I walked it over to the Kitchen-Aid and started to slooooooooowly pour down the side of the bowl into the egg and sugar mixture. By "slooooooowly" I mean really really slowly and only a little bit at a time.
It appeared I didn't scramble the eggs! shriek of joy! Then, I poured the mixture back into the sauce pan and went back to the stove top and put it on low heat:



Then, I stood there and stirred with a wooden spoon for about 25 minutes. Seriously- I was irritated. I had the banana bread in the oven w/ the timer on, so I could see exacly how long this was taking me. I was to be stirring until the mixture coated the back of the wooden spoon. It took a long time and in typical Sandy B. fashion I got antsy and turned the heat up.

DUMB, DUMB and dumb. Guess what happened? The eggs started to scramble. (duh). Know how I knew? Because I COULD SMELL THE SCRAMBLED EGGS. I quickly took the pan off the heat and ran to the fine mesh strainer sitting in the ice bath and dumped the mixture out and pushed through the strainer. Caught in the nick of time... here is what the ice bath set up looked like (my savior):


and, I forgot to take pictures from here on out because the banana bread was done, I had to re-whip the buttercream and start carving the cake. Well- let me tell you what happened. I put the ice bath and creme anglaise in the fridge for about an hour. It cooled off and then I added it to my Swiss Buttercream and whipped the two together.
Then, I tasted it, then I died and then I swore I would do this for all of my cake frostings from now on, just adding different extracts to add different flavors. HOT DAMN was it good. So good in fact that I even let Mr. Papers try it out. He isn't too good with the compliments in regards to my baking, so when he agreed it was "best ever", I knew it was good... (I would like to note that he isn't this picky in regards to 'regular' food- he has been known to eat things OUT OF THE GARBAGE CAN because it was 'still good'. gross)

Anyhow, make some Creme Anglaise, or find a cake/cuppie that uses Creme Anglaise. You won't be sorry and you won't ever want frosting any other way. Trust me.
So- here is what it was all for. My Block M graduation cake:



I'm pretty stingy with the pictures on this one mostly because I consider it a "fail". I should KNOW dude! Whenever I think a cake is going to be "easy" it ends up being way hard. It wasn't until I was rolling out the fondant for it that I was like, hm... It might be somewhat difficult to get into the crevices in the middle. hm... Yeah, BIG HMMMM on that one. Idiot. It isn't pretty, I'm not proud and it was a huge learning experience. I tried to do anything and everything to make it look presentable. This is what I came up with. I know it tastes really good because I carved so much out of the sheet cake and tasted it. But, it doesn't look that great.
I need a lesson on how to lay fondant on letters. Help, please... anyone?

Ever been dumped?

In light of my recent 'dumping' experience, I thought it would be fitting to come up with a treat that reflected all the wonderful and awful things about going through a break up. :)

I was playing around on Pioneer Woman's website- salivating and laughing per usual and came upon this recipe.

You know me, the easier and more bad for you, the more likely I am to try it out.
I present you with the "DUMP CAKE":

Here is what you need- one can of cherry pie filling, one can of crushed pineapples, one box cake mix (white or yellow, you choose) and 1.5 sticks of butter (a little over 1/2 a pound, muah hahahahahah)

First, get a Pyrex dish (standard 9x13 or two small square ones) and get a can opener.
Preheat the oven to 350 degrees
And now the easy stuff... seriously- this is so easy you MUST make it tonight.

Open the can of cherry pie filling:



Marvel at the beautiful-ness of this cherry color. Not a color found in the cherry's natural state. I said this was bad and wonderful like a breakup, right? Just think about the wonderful color now... And dump the cherries into the dish



Next open the pineapples and dump into the dish



Mix the two together and spread out on the bottom of the dish:



Then, open the cake mix, dump it out and spread evenly on top of the fruit mixture:



Here is what it looks like from the side... pretty



Slice up the butter into little pats and dump/spread evenly on top of the cake mix



Pop it in the oven for about 45 minutes - hour, and watch it bubble so nicely... Then when the top gets a nice golden brown and the fruit is bubbling up, pull it out
and inhale the wonderfulness that you just made out of those seemingly awful cans of fruit




Scoop some out onto a dish and enjoy!!! It is like a cross between a cobbler and a cake and oh so good.



TIPS: you can make this EVEN BETTER by scooping up some vanilla ice cream on top, making some fresh whipped cream...actually if you want to go MORE awful, use some Redi-Whip! It adds to the easiness of the recipe. OK, you know what, just use Redi Whip or Cool Whip. Don't make fresh whipped cream.
Let's just go all out with the processed food idea on this one. In fact, USE MARGERINE instead of butter. awesome....

see, breaking up doesn't have to be hard to do.

The Dump Cake... Make it TONIGHT and people will love you. And you can pretend like it took alllll day.

Blogger Note: I made this cake last night and popped it into the oven while I went to the gym for a run. I tasted it when I got home and consumed the calories I burned off. So is life... Plan was to bring it into work for the co-workers as they haven't had treats this week (aside from chocolate chip cookies). But I had to see Dr. Ryan in the a.m. and figured the cake wouldn't be that great when it was cold. So I told Mr. Papers to take it into work for his peeps after I reheated it this a.m. in the oven.. I'm smart and caring...and nice, and all that good stuff...

Karma is so sweet. Mr. Papers scooped himself a piece of the cake and took a bite and much to his dismay, he bit into a cherry with A PIT still inside. He broke his tooth.

Muahahahahahahahahahah!!!