Aaron left his mid-to-late 20′s over the weekend and, officially, turned 30!
Now, I never need much of an excuse to bake a cake, but a 30th birthday, well, that seemed special. Aaron decided on a Chocolate Raspberry cake, hoping that it would be topped with the final raspberries from his parents’ patch.
I put together a layer cake using a recipe I found over on Epicurious. The only modification I made was to eliminate the espresso powder. With six of our nieces and nephews sharing in the celebration, I saw no need to add a caffeine dose on top of all the sugar!
The cake came together well and was enjoyed by all. While I still have much to learn about the finer points of putting together a layer cake, elegantly, I was pretty pleased both with the process and the result.
The raspberries didn’t come from the yard, instead they came from far, far away. Usually I’m such a proponent of local food, but on this special day I was so glad to have access to fresh, plump raspberries that had travelled a long, long way. They really added a special touch.
Happy birthday, Aaron. This ought to be one hell of a decade!
