Have I mentioned that I’m making a small wedding cake on Saturday? For First born’s wedding to her pilot? I’ve never made one before. Thought I’d bake a test run last night, to work out some of the kinks. It’s just (gluten-free) chocolate cake with vanilla buttercream frosting, which I’ve made a jillion times. How hard could it be to dress it up a little, make it wedding-worthy? Revelation number one: my favorite frosting (click here for the recipe) oozes like lava on Kilauea when piped into vertical rosettes.

Aw, fudge.