This week has been extremely busy. I've had work on top of school on top making a wedding cake for this past Friday (yesterday). Needless to say I'm exhausted. But also quite satisfied. Because yesterday was my first official wedding cake. I'd made one before for a wedding cake competition, but it was made of foam and wasn't for someone's actual wedding. After hours of hard work (and some near meltdowns...okay, maybe real meltdowns), the stress of the week paid off. Did I mention that my mom is entirely responsible for maintaining my sanity? Truly I'd be lost without her.
I was very happy with the result. I don't think there's anything more satisfying than putting the final touches on something and having it come together. Like the final brushstrokes of a painting.
Making the lilies was fun. They start off looking like white blobs, but once the petals are tied together and the details are painted on they almost look real.
Piping the black border was a bit terrifying because the slightest mistake and the black will stain the white fondant. But I had success.
Even more intimidating was writing their names on the bottom tier. I think it turned out pretty well. I used one of those food pens with the edible ink. I didn't trust myself with a paint brush. I barely trusted myself with the pen.
During the baking of the cake I had a moment of crisis where I began to question my desire to be a cake artist, but the final result restored my resolve.
On an entirely separate note I made an impromptu chunky tomato sauce about a week ago. It turned out far better than expected for something that I made out of the contents of my cupboard. It was slightly garlicky, with the rosemary adding subtle earthiness. And it was fabulously substantial. Chickpeas and zucchini gave it enough body to be a meal.
As I'm sure you know by now, I love food that is both delicious and easy. So without further ado I will give you the recipe for my fast and tasty chunky tomato sauce.
Tomato and Chickpea Chunky Sauce
16 oz can of chickpeas
28 oz can of diced tomatoes
1 zucchini, diced
2 cloves garlic
1 tbsp olive oil
1 tsp rosemary
Heat olive oil in a large skillet. Add garlic and cook about 30 seconds.
Add rosemary and zucchini and cook until softened.
Empty tomatoes into the pan and heat through.
Rinse chickpeas and add to tomatoes. Simmer until heated through.
Serve over pasta or rice, or just eat it on its own. It will keep in the fridge for several days. It was my staple dinner last week when I had no time to cook anything else. Just reheat it gently or zap it in the microwave. Enjoy!