Showered With Love

Hello! I'm here! It's Wednesday already! But I'm here! I helped throw a bridal shower last weekend, and I have to admit that my feet are still recovering from all that time in the kitchen. Making almost 100 miniature cupcakes (frosting and all) and enough banana pudding to feed 75 people will do that to you. It's times like these that I'm pretty sure God knew what he was doing when he made me an editor and not a caterer. I'm such a wuss. You know, sore feet and all.

We had a grand time - even if I did make it to the church only 15 minutes before the shower started. I mean, yes, I made the cupcakes in advance, but I didn't frost them in advance, and I didn't make the pudding in advance, so Sunday morning was SUPER busy and I was pretty stressed out by party time. It all worked out, however, and it seems that the bride had a nice time. I've already gotten a nice thank-you note from her and her mom, and I think the shower was a hit!

My mom made homemade chicken salad and pimento cheese, which we put in sandwich bread and croissants, and I took care of the cake, pudding and pasta salad, too. (But the pasta was so easy I'm not even going to tell you how to make it. I'd be too embarassed!) The banana pudding in shot glasses was inspired by my sister's wedding a few weeks ago, where they were first served. They're so cute, and we all agreed that with the little spoons they're definitely princess food. Plus, you guys know how I love all things mini!

It seems that wedding season is drawing to a close now. Jami's wedding, on Nov. 10, is the last of a bunch in the last couple of months. There aren't many parties left to be had - except for the big one - a baby shower for my sister! She's due in February with a little girl, Lyla. I think my feet are up for one more day of sweets and treats. I guess it's pink cupcakes next!

Dark Chocolate Cake
Adapted from Allrecipes
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2 cups boiling water
1 cup cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1.5 teaspoons vanilla

1) Preheat oven to 350 degrees. Prepare three 9-inch round cake pans, or line cupcake pan with paper liners.
2) In a medium bowl, pour water over cocoa, and whisk until smooth. Set aside to cool.
3) In another medium bowl, sift flour, baking soda, baking powder and salt, then set aside.
4) In a large bowl, cream butter and sugar until light and fluffy, three to five minutes. Add eggs one at time, beating well after each addition, then add vanilla. Add the flour mixture alternately with the cocoa mixture. Mix well. Spread batter between prepared pans, or fill cupcake liners 3/4 of the way full.
3) Bake cakes 25 to 30 minutes. Allow to cool.

* To make miniature cupcakes bake them about 10 minutes, give or take a couple of minutes depending on the hotness of your oven. Check them on the low end of things to see how long yours take.
* I used the frosting from these cupcakes. And I tried to make them purple. But do yourself a favor and buy purple food coloring. Trust me.