Tomorrow I am going to Atlanta to celebrate my best friend's birthday. I decided to bake a cake. Now, let's get one thing straight right here and now. I am not a baker. But I would like to be a baker. I've recently invested in a few baking pans, a set of cake decorating tips, and a hearty amount of enthusiasm for the subject of creating cakes.
Psst, it might have a little to do with watching Ace of Cakes. Dear Lord, please help me with my Food Network addiction. I think I need to start watching Intervention instead!
My desire to be like Duff aside, I ventured around the web looking for recipes that might suit the taste of my dearest friend, Evita, who of all things is an absinthe enthusiast! She and her beau, Michael, travel to far away lands, tasting the absinthes of the world. I watch TV. They sip absinthe in Paris. The fact that we are friends may elude to a more exciting side of me that has since gone on sabbatical since the birth of my son, Beckett.
I dutifully got on the Internet and studied what flavors go well with absinthe, knowing that I still had a smidgen of the anise flavored elixir in my cabinet. A gift from the globetrotters, of course. I found only one recipe for Absinthe Cake, which sounded absolutely amazing and suprisingly simple. Ha! Simple! Well, that's just not my style, now is it? So, I decided to channel my inner Duff and concoct a recipe of my own.
However, I do plan to try the Absinthe Cake recipe above. Wow. It looks GOOD!
I settled on the following combination, and the cake is now cooling on a rack in the kitchen: Chocolate Ginger Cake with Absinthe Glaze & Milk Chocolate Fandangle. Once I've tried a bite, I'll either share the recipe or throw the cake away and drink the rest of the absinthe. Stay tuned!
The top of the cake stayed in the Bundt pan on both cakes, so I'll have to do some research to figure out what I'm doing wrong there. But overall, I think I've got a cake that is unique, delicious, and sure to be a hit at Evita's party tonight. Recipe to follow on Monday. 
