Today is Mr. New Media's birthday. But May is a big month at the Lovelihood home. Two birthdays, an anniversary, Mother's Day, some celebratory travel, and toss in some big plans for some big changes. It's a big month. On the midst of all this celebration and movement, you'd think I'd be a crafty little bee buzzing from one project to the next to mark these felicitous times. But it seems that under all this anticipation, I've just been sitting around, twiddling my thumbs, antsy and unwilling to commit to anything that might eat into time spent stressing over these events.
Angst city.
So I haven't been up to my usual festive craftiness. No pillows in progress. Sewing machine hibernating under its cozy. Gifts, ordered online instead of whipped up, and pretty mediocre at that. All this idleness got me feeling a tad guilty, so last minute plans got under way to bake a cake. A carrot cake, Mr. New Media's preference. Teeny tiny carrot cakes, adult cupcakes baked into the little canning jars (I've been hooked on these since making those sweetbreads at Christmas) we'd been storing The Girlie's homemade baby food in. Is there anything that miniaturization doesn't make better? It's as close to foolproof as any cake baking method can be. I've yet to misfire a batch of jar cakes. Perfect.
You know what else is perfect? Having a couple dozen perfectly portioned cakes, shelf stable up to a year, lunch-packable and utterly palatable. Either these babies will satisfy a couple weeks' worth of sweet-cravings. Or we'll polish them off by week's end and feel pretty bad about ourselves. We won't let ourselves think about that.
Teeny tiny carrot cakes, of course, deserve a teeny bit of cream cheese frosting. In our house, that means soy cream cheese frosting. And I've got to say, it turned out rather well. Double perfect. Little cake frosting is a job for little boys, even if they don't quite get the logistics of piping from a pastry bag. And there was, perhaps, a game of tic tac toe played in icing. Whatever.
