Birthday cake 101

So much for being filled with the glowing joys of spring once morning sickness passed. I now have about as much energy as a hippo in the two o'clock sun and, judging from the kicks and punches, my 18-week-old companion has something to say about it (pics of the button-popping bump to follow soon). But now that I've gotten my freelance work out the way, I can catch up on things a bit. And I have to share my first attempt at a birthday cake (a g-free one at that), which I proudly presented to Gav in January.

Now I'm not posting this for anyone to recreate. I'll be honest, it was a little on the dry side, which maaaaaaay have had something to do with the fact that, in my haste to whip up this creation (patience has never been my strong point), I forgot to put the oil in. But it was made with passion, so to speak. Gav loves passion fruit, so I just added fresh passion fruit pulp to both the cake and icing mix, and voila! At least it was tasty.

I won't be opening Col's Crazy Cake Shop anytime soon, but it's a start.