In just a few days, Mike and I will celebrate our 7th wedding anniversary. I feel really lucky to have married my best friend. I know that may sound cliche, but he really is my best friend. We were friends long before we ever started dating. We could hang out without pretense and just be ourselves. I enjoyed his punny humor and I could make him laugh and relax. We often went to a hole in the wall Chinese restaurant down at Tech. It was sandwiched in between a guitar store and a laundromat, and the food was fast, cheap, and amazing. We can’t remember what it’s called because we always called it Sketchy Chinese. Every once in awhile we’d go drinking together downtown. I made him start falling in love with me because I would sometimes wear overalls to go drinking. Loose pants mean I have room to drink more. *nod* He watched me date a bunch of other guys who were in no way right for me. I watched him pine over other women with whom, for one reason or another, he had no chance. After a couple of false starts trying to date each other and some growing up, we got our shit together by finally realizing we belonged together.
We pretty much knew after a few months of dating that this was it and we wanted to marry each other. So, as it is in my personality to do so, I waited for him to pop the question with a patient and calm spirit. Not once did I ask him to more narrowly define the time table. You see, I absolutely love it when I know really big surprises are coming and I have absolutely no control over what will happen with them. Just. Frickin. Adore. It. So, he finally proposed on an absolutely gorgeous day in May on campus at Virginia Tech. I knew he had the ring, (we had gone down there to pick it up) but he still managed to surprise me. In the middle of the Drillfield, as the bells of Burruss Hall rang out to toll the noon hour, Mike called out my name. I turned to find him on one knee with my gorgeous diamond ring. And in response I yelled, Holy shit!
After seeing Mike’s childhood church in Greensboro, I asked to be married there. I loved the pyramid shape of the sanctuary; its windows let in soft sunlight and brought the outside in with the view of old, towering, leafy trees. Of course that meant a long engagement to allow enough time for long distance planning. Fortunately, one of the easiest points of planning was choosing the bakery for our cakes. Maxie B is a small, yet mighty, bakery, which was recommended to us by my mother-in-law. Not only did they have a delicious version of the wedding cake I wanted, (white cake with raspberry filling and white chocolate buttercream) they had cake that would fit in perfectly with the fact that it was fall for our groom’s cake. Pumpkin chocolate chip with white chocolate cream cheese frosting. I have yet to find anything nearly as good that claims to be the same cake. It is so delicious and rich that you will gladly ride that sugar coma train straight to hell!
First person to guess what the cake says gets nothing. Well, the glory of winning, but…
Most awkward cake cutting ever
In honor of our anniversary, I wanted to recreate that delectable groom’s cake.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. May use mixer with whisk attachment.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a toothpick inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Rachael said, “Look mom, they’re small and sweet, just like me”
1 cup heavy whipping cream
1 1/2 cups bittersweet chocolate
1/2 teaspoon cinnamon
Bring whipping cream to a simmer in a saucepan. Pour evenly over chocolate and let sit for 1 minute. Gently whisk, add cinnamon, and whisk until incorporated. Cover and refrigerate for 1 hour. Beat chocolate on medium with hand mixer until ganache is light and fluffy, about 1 minute.
White chocolate cream cheese frosting
1 1/2 packages (12 ounces) cream cheese, at room temperature
6 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
4 ounces fine white chocolate, melted and cooled
Melt white chocolate in the microwave in 20 second intervals, stirring after each interval. Set aside. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners’ sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes.
Cut a cone from the center of the cupcake. You can achieve this by running your knife in a circle at an angle.
Spoon or pipe ganache into the center.
You will have an easier time piping the ganache with a medium round decorating tip. Place decorating tip at the bottom of the hole and life tip as you squeeze decorating bag. Decorate with frosting.