Pastry Chefs

Today was the one-year anniversary of our confirmation, and no food allergies or paleo diets or GAPS or conviction that sugar and wheat are pretty bad for us are going to keep me from celebrating confirmation days (and birthdays and name days and feast days and baptism days and Thursdays) with cake.

For some reason we usually gravitate towards cupcakes, but today I went to make cupcakes and had way too much batter for a single batch, so I put the extra in a little round cake pan. Then I thought maybe the kids would like to do the cake decorating, and they concurred. But they wanted it to be a layer cake, so I cut it in half and they went to town with the frosting.

Then they added sprinkles and orange gummies. A couple years ago I never would have guessed that a cake made out of white beans and honey topped with a frosting with no refined sugar and sprinkles with no artificial colors and homemade gummy candies would make them this happy.

But they are this happy, because it's cake, and because they decorated it (and licked the knives).

Daddy is this happy because I made him a separate batch of real cupcakes with wheat and sugar and pastry cream in the middle and real ganache on top, so he doesn't have to eat the Orange Gummy Cake.