Today is the day!
Well, technically tomorrow is the day, but we don’t need to get too specific. At midnight tonight I will be turning 21, which means I will legally be able to enjoy those vodka water limes.
Tonight I will be surrounded by family and friends, who will all be there to help me celebrate this exciting milestone. There will be food, there will be drinks and there most definitely will be cake. I’m not going to lie, I will probably stray from my diet a little more today than other days. But! At least the cake won’t be too terrible for me.
My sister Alex and I made a strawberry angel food cake concoction of some sort. It’s pretty simple and I’m sure it’s been done before. I’m also fairly certain it’s considerably healthier than a Portillo’s chocolate cake (which I’ve heard is made with a lot of mayonnaise). Here’s what we did (bear with me, I’m not a baker).
We took a box of Sara Lee angel food cake and made it according to the directions. The batter was enough to fill two 9 inch round cake pans. After baking the cakes at 350 degrees for about 35 minutes, we sliced the cakes in half to make four layers.
For in between the layers, we put about 4 cups of low fat cool whip and a carton of strawberries in a food processer and let it work itself out for like a minute. We spread the mix in between each layer and stacked it so it was mostly even.
To finish the cake, we took the remaining cool whip and used it as a frosting, and then piled another carton of quartered strawberries on top. I’m sure it’s delicious, but it looks hideous so I had my mom buy a different cake to put the candles on because honestly, I’m too embarrassed to put this cake in front of my friends.
Maybe tomorrow I’ll write a blog about healthy ways to fight hangovers…
Not a cake boss,
Samantha