There are two kinds of busy. One is the kind where you’re physically running from here to there, whether it’s dropping off kids and running errands or you’re in the middle of a big project. Legitimately, you’re tied up. The other is the kind where you have 638 balls bouncing around your head and you feel busy.
Does that still count as busy?
I’ve definitely got some balls these days. I say this with fingers crossed…we just signed the contract on our house! A very nice couple fell in love with it and wants to buy it. Great. Awesome.
Oh, hold on. Now we need to find a new place to live.
The funny thing is that while we were at an open house last weekend, the call came in that we had a buyer. Michael disappeared with this face glued to his phone and I chatted with the real estate agent as she pointed out the home’s attributes. We were calm but excited. Suddenly, the house we were looking at became a possibility. It had potential to be a home we could love. It needed lots of work but that didn’t scare us. Sleep eluded me for the next couple of days. My brain was doing a virtual renovation and I had mentally transformed it into our dream house. A few days later we decided to make an offer.
The seller rejected it. Hard.
That’s when we got a taste of just how quickly house hunting exhilaration can morph into crushing disappointment. It may be a buyer’s market right now, but it feels as if we’re at the mercy of the seller.
We’ll continue to look for some new digs this weekend and hopefully we’ll get lucky. In the meantime, what else can a girl do when she’s starting to feel the freak out coming on? Bake a cake. And then eat it. If you have a better solution, let me know.
I should warn you that the recipe below, while tasty, is very sweet – so it’s not a recipe for the casual dessert eater who can be satiated with a dry cookie. (Can anyone be?) Let’s not blame the cake itself. Really it’s the buttercream that goes on it. It harkens back to those grammar school days when a classmate’s mom would bring in an A&S shirt box filled with a dozen or so cupcakes in all their sugary, sweet glory. It’s also the cake I made for my sister-in-law’s wedding, only the bride requested raspberry jam as the filling.
Try the cake with a fruit compote like this one for something less sweet. Or just eat the cake. I promise it’s delicious. Oh, and please, please, please use the best butter you can find. It makes such a difference!
White Cake with Simple Vanilla Buttercream
2 3/4 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
1 3/4 cups sugar
3 large eggs (room temp)
2 tsp pure vanilla extract
1 1/4 cups buttermilk (room temp)
- Butter and flour (2) 8 or 9 inch cakes pans
- Sift the first 3 ingredients and set aside
- In the bowl of a stand mixer (you can also do this with a hand mixer and if you’re doing it with a wooden spoon then you must have huge muscles!) blend butter and sugar until light and fluffy. Give this step about 5 minutes bc otherwise the cake will be too dense.
- Gradually add the eggs and vanilla, scraping down the sides of the bowl between each addition
- On low speed, alternate adding the dry ingredients with the buttermilk. It’ll be 3 parts dry, 2 parts buttermilk. Stop the mixer after each addition and scrape down the sides and bottom of the bowl so you get all those little clumps.
- Once everything is combined (don’t overbeat – this yields a tough cake) pour it into your prepared cake pans.
- Bake at 350F for about 25ish minutes. All ovens vary, remember. Keep an eye on those babies after about 20 minutes and remove cakes from oven when the tops spring back to the touch.
Now for the frosting! Try this recipe. Fill and/or slather the cake with it. Enjoy!