Happy birthday, sister. I made you some buttercream. I smeared it on a pound cake.
It's chocolate. It's definitely not a low-fat food. But you wouldn't want it to be, and all the better, because there's no such thing as low-fat buttercream anyway.
Thank goodness for that.
I know it looks like I sprinkled dirt on the top there, but I didn't, I swear. I took a few squares of Toblerone chocolate, a ziploc bag and a hammer. I know it's your favorite snack, and we didn't have any sprinkles, so there you go.
The flowers are not edible. By the way.
I hope you're enjoying your week home. I also hope you can't wait to go back to school. Because if you didn't, I would worry. College can be a very lonely place if you let it get to you.
You've started saying home when you refer to school, and that's okay. It's a good thing actually. Someday you really will call someplace other than here your home, so you might as well start practicing.
Anyhow, happy 19th birthday, and if you ever feel like making some chocolate buttercream in your dorm room, here's how to do it.
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Deep Chocolate Buttercream // frosts 1 cake
Quick, easy, rich and mousse-like.
Ingredients:
1 cup unsalted butter, at room temperature
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 teaspoon vanilla extract
2 Tablespoons milk
Directions:
-Sift sugar and cocoa into a medium bowl.
-In a large bowl, whip the butter with a hand-held electric mixer for about 30 seconds. Add half the sugar/cocoa mixture and whip until incorporated. Add vanilla, milk and the rest of the sugar/cocoa and whip to thoroughly combine.
-Frost your cake & refrigerate until ready to eat.
*Variation: You can add some chocolate liqueur to take things up a notch.
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