This past weekend we celebrated my mom’s birthday. Each year we have an intimate and casual family gathering with a rather lavish menu. Everything we ate was pink, not so much by design as that there happen to be a lot of lovely things to eat that are pink. Shrimp, lobster, rare steak, and sparkling rosé are naturally pink and frosting, while slightly less natural, I am certain tastes better when made pink.
I spent some quality time in the kitchen with Tyler putting together our dinner of slow roasted tenderloin, grilled lobster and a fresh “succotash” of corn and sugar peas with pea tendrils, as well as baking that pink cake. Being creative in a completely different way with a unique set of tools is always a welcome change of pace from my cycle in the studio. And after icing this cake I found myself wishing that Adobe Illustrator had a piping bag tool.
I owe my love of all things made with butter, flour, eggs and sugar to my amazing and vibrant mom. Included in her repertoire of deliciousness is the best white chocolate cake you will ever have, a lemon meringue cake that tastes as good as it looks and a simple and homey but incredibly good cinnamon chocolate cake. The latter is the one everyone requests for their birthdays. So when my mom started eating gluten free I was determined to master a version to celebrate her, because in our family birthdays mean two things: a delicious homemade cake and getting to eat cake for breakfast the day after your birthday.
all photos by Ebony