Two days ago I made my very first, from scratch, birthday cake. More specifically, Smitten Kitchen’s Best Birthday Cake recipe. While hand-mixing the sugar/butter combo, half flew onto my face and splattered the kitchen walls. When I took the two cake tins (double layer cake) out of the oven I gasped, “Woahhh Pillsbury Doughboy…is that you?! And did you just get back from a trip to Jamaica?!?”

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My cakes were tanned and chubby. After stacking one layer on top of the other (with a schmear of my homemade chocolate/greek yogurt frosting in between), my cake was Ice-T’s doppleganger. You guessed it…my version of the “Best Birthday Cake” was disgusting, like the driest, densest corn bread smothered in sour chocolate frosting. It was so bad that after presenting the thoughtful treat to the birthday girl (my boss), I was tempted to cover it in newspaper with a sign that read: “do NOT eat.”

Lesson learned: don’t substitute ingredients in a dessert recipe…make it as is and resist actually eating it.

The Most Disgusting Frosting Ever Recipe:

15 ounces bittersweet chocolate, chopped
2 1/4 cups 0% fage greek yogurt
1/3 cups pure Wyoming honey
 3/4 teaspoon vanilla extract

Beyonce – Yonce clip

xoxo,

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Frieda loves Yonce

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