Wedding + Cake

Although I know how, I rarely make wedding cakes. Here’s the deal. Elaborate and fancy wedding cakes take time to build. This typically means that by the time you cut into that cake,it is old. Yes, there are tricks: soak it in syrup and it will seem moist (when really, it is just wet), freeze it and suspend the stale, or up the filling to cake ratio. These are all good ways to get the job done, but not my thing. I’m a bit of a jerk about it.
Wedding cakes are expensive and should be delicious. I think the only way to achieve this is to bake and assemble as the bride is donning her veil. That being said, there are times, when you can’t keep me from making a cake.
Last weekend was one of them.
My younger brother got married. Last of the lot. The bride requested lemon.

I made this.


Strawberry Lemonade

Working in the garden, pulling weeds and picking fruit, can make a girl glisten and parched. I like to wet my whistle with a talk iced glass of this.


5 large lemons-sliced
1 1/2 cups strawberries-sliced in half
2 1/2 cups sugar
6-6 1/2 cups water
ice to serve
Place lemons, Strawberries and sugar in a crock or bowl. Let sit for 30 minutes. After the wait time, use a potato masher or muddle to crush the berries and the lemons to extract juice from the fruit and the oil from the lemons. Really get in there and mash them up. Allow to sit for another 10 minutes and then give it another good mash. Leave all the bits in the crock (or bowl) and add water. Start with 6 cups and check for sweetness/flavor. add more water to your liking. Refrigerate until ready to drink. Serve over ice.