special ed. with pink mushroom cake, vodka gummy bears, and a bourbon ball

Summer crazies have temporarily stalled out food for fun, but I’m back tonight with a special edition highlighting three unrelated tales of fun food and drink:

Tale 1 First, a look back at last post’s Here’s Your D@mn Chocolate Ice Cream. I had lamented that this Humphry Slocombe recipe seemed a lot of work and though it was tasty, wondered if it had been worth the effort. The ice cream accompanied a birthday cake for my oldest daughter and what with those summer crazies, I made yet another cake soon after for another birthday party.

now that's a cupcake

now that’s a cupcake

I used a much-loved cake pan, which when sprayed well enough with baking spray makes two cake layers that come together to make one big cupcake. (When not sprayed well, it makes a big mess.)

All went as planned until it came time to frost. Many a poorly decorated cake has been featured at food for fun (here and here, just for starters), so it should come as no surprise that this one got out of hand as well. Instead of the sweet “cupcake” I’d planned, it looked more like a big pink mushroom. (Or where Smurfette calls home per deLizious facebook post.)

again, best-laid plans

again, best-laid plans

As with my other decorating disasters, the cake tasted far better than it looked. The big surprise, though, was how amazing the HS chocolate ice cream was served alongside. Whether it had aged a bit in the freezer, mellowing its flavors, or was simply a better match for white cake than it was chocolate trifle, I know not. But that ice cream really dazzled here.chocicecream

A word about the cake: Mr. Wonderful White Cake recipe was found in Alice’s Brady Bunch Cookbook. Corny name aside, it’s one of the best white cakes I’ve had.

do you like the cake saw?

do you like the cake saw?

Mr. Wonderful White Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 egg whites

Heat oven to 350°F. Grease and flour two cake pans or spray with baking spray.

In large bowl, mix flour, sugar, baking powder, and salt. Add milk, butter, and vanilla; beat with electric mixer 3 minutes or until smooth. Add egg whites; beat 2 minutes longer. Divide batter evenly between pans. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. Remove cakes directly to wire racks to cool completely. Frost as desired.

Tale 2 Another bit of cocktail news means that Weary Chef can’t be too far away. I found a link through one of her Happy Hour posts for vodka gummy bears and was smitten. With young kids underfoot, there are always gummy bears to be found, and I loved the idea of infusing them (the gummy bears, not the kids) with vodka.

I did exactly as instructed and was unimpressed when unveiling the batch a week later. My cute little sugar bombs had melted into the vodka, leaving me with a thick (albeit colorful) syrup. Anyone who has read food for fun knows that this wouldn’t stop me and I was forging ahead regardless. I mixed some of this goo with carbonated water and loved that it was sweet, fruity, bubbly, and boozy. It went down easy for sure. I’m curious as to why my bears melted down when I Sing in the Kitchen seemed to keep hers intact. Maybe gummy bear brand matters? Regardless, it was a fun cocktail.

the bears make it silly, but it's still a goo cocktail: refreshing and potent

the bears make it silly, but it’s still a fine cocktail–refreshing and potent

Tale 3 You’ll need to hop over to Blog of Funny Names for this tale. A recent guest post highlights another Kentucky favorite: Ruth Hanly Booe and other funnily-named folk who made Rebecca Ruth bourbon balls the internationally known confection they are today.

Many thanks for stopping by during what I know is YOUR crazy-busy life. Your visits here are always appreciated 🙂

special ed.: funny names in food and super sweet

Food for fun is veering off schedule a bit to send out a Special Edition as it has two separate pieces of news, neither or which seemed to fit into regularly scheduled programming.

Piece of News #1: Many moons ago (ok, last January), the folks over at The Blog of Funny Names asked me to write the occasional guest post. Honored by the request from such a distinguished and talented bunch, I signed on. Note that I am not being even the slightest bit tongue-in-cheek when I say “distinguished and talented.” The blog’s creators are are bright (and hilarious) young men on ambitious career paths that include (but are not limited to) writing, filmmaking, medicine, entrepreneurial start-up, and law.

My initial draw to their blog was that it made me laugh and was completely unrelated to food. Anyone who has spent time at food for fun knows that working with and writing about food is my profession as well as my obsession. So it’s nice to have the occasional outlet that steers clear of all things edible. (The irony of my BoFN posts being food-related is not lost on me.) My first BoFN appearance was referred to in an earlier food for fun post (cornbread!) and today I link you to my latest on BoFN, where I introduce folks to savvy food businesswoman, Gesine-Bullock Prado. Would love it if you’d click over for a read, then (please) come back for Special Ed. part 2 🙂

Piece of News #2: The Perky Poppy Seed has honored food for fun with a nomination for a Super Sweet Blogger award. Thrilled, I must admit I am also at a bit of a loss when it comes to award nominations. They’re much-appreciated pats on the back from other like-minded bloggers and I love that someone enjoys food for fun enough to give me such a (sweet) shout-out. But nominating others always stumps me–not because there aren’t other deserving blogs out there, but because there are so many deserving blogs and they’ve already received the awards. What’s a stumped blogger to do?

In the interest of paying it forward, I do want to link you to a Baker’s Dozen of 13 (make that 15) blogs I enjoy. If you’re linked and want to make the Super Sweet award official, you can circle back to Perky’s post to put your plan in action. But there’s no obligation here–it’s just me telling others that I love what I’ve found in your space. (That said, it’s not an all-inclusive list. Just like all of you, my list of blogs enjoyed is seemingly endless and always growing.) A huge shout-out and thank you much to Perky Poppy Seed. If you’ve yet to visit her blog, you must head over. She even has a Foodie Movie page! Others for clicking…Seal_LLC (2)

And that, food for fun friends, completes this inaugural Special Edition. Thanks for coming by 🙂 You can now join the regularly scheduled programming already in progress…