This post is sponsored by Wholesome!® ? we used their Organic Blue Agave in this recipe, and many more, because YUM!
Okay, first of all, let’s pause for a moment of reflection on the fact that this is a BRUNCH CAKE. Really the main word that comes to mind is LUSH. It is cake without being *cake* while still being cake. Do you feel me"
This is very much a brunching wow-factor that doubles as second breakfast if you need brunch vibes in your life on a Wednesday.
Time for some straight talk. When I think of Pinch of Yum and what I want it to be, I always come back to this: IS THIS A RECIPE PEOPLE WOULD ACTUALLY MAKE" That’s what I want this blog to be. *nervously side glances the fancy cake*
And so usually the question that filters my decision to post a recipe or not is: IS THIS A RECIPE THAT I WOULD ACTUALLY MAKE"
I mean, for sure, I have a level of appreciation and respect for beautiful food. Like the fancy cakes of Instagram and cupcakes from our local little Copper Hen and even this fruit pizza that my sister makes just to shame me, I’m sure of it.
But friends, I have somewhere between 0 to -100% interest in spending hours, minutes, or really even seconds decorating food. I just don’t. That part of my brain is broken. Maybe it’s a vulnerability complex – I’m not good at it so I don’t want to try" or maybe it’s just plain and simple – that I don’t want to do it. I mean, HELLO. Can we get to the eating part already"
This might be a good time to mention that, considering I was born without decorating and fancy food abilities, it probably looks as if this lovely brunch cake may have taken me years to put together. Good solid YEARS of my life. I’m not a fancy food girl. This is not a secret. We know this. So this princess cake must have been my life’s work up till this point, right"
No. Very wrong.
The truth of the brunch cake" ONE HOUR is the truth of...