This time last year, I had a little mini obsession with thinking being 30 would be hard. Days of dread, anticipated shame, and fear of having to start spending more time looking at wrinkle products drove me to finding something fun to ring in the year. What did I decide? That for something as eventful as turning 30, a single cake didn’t seem fitting. Thirty cakes, however, did.
When the day finally approached, none of the bad feelings had really materialized and , 300 or so days later, I can this has turned out to be one of the most fun challenges I’ve set for myself. I say challenge because managing the cake schedule has turned out to be harder than turning 30 every even dared to be. Rolling toward the end of this endeavor, I’m two cakes closer to the goal with an eight item to-do list ahead of me.
I swear I almost always eat hummus and pepper sandwiches at work because I’m super cheap, but sometimes I wind up in a little cafe watching the rain and all the downtown business people out an about. Doing so over a latte and lemon cake for number 20 is a pretty nice way to spend a half hour once in a while.
Number 21 is a bit of a cheat but it feels right in my heart – after all, what’s not cake-y about confetti cake batter? Thanks to a recipe found over at Tasty Little Crouton and a wonderful guy who understands that an ice cream maker is a romantic gift, a frozen version of my either birthday is now sitting happily in my favorite mug.