Just Baking

Ah, spring. The snow is gone, the trees are showing their inner green, and that mourning dove is once again outside my window at 4AM. But spring is about more than just Mother Nature reawakening and annoying birds, they say that spring is a time when love is in the air. You can see it all around, couples walking hand-in-hand enjoying that first really warm day, the first blooming flower picked for a special someone, or the couple ending their first date at the newly reopened-for-the-season ice cream stand. When I was younger and had a lot more single friends, spring was also the time that I would start receiving the new batch of invitations to the coming summer weddings.

With that in mind, I saw this and thought it was a good follow-up to Kate’s wonderful Tiers of Wedded Joy piece. Shannon Pridgen, owner of Heavenly Crumbs Bakery in Brooklyn, NY, and Shelly Everett, owner of The Gourmet Angel Catering, show how to make a lemon wedding cake with buttercream frosting, start to finish. The video takes about 11 minutes. Be careful with the recipe, whoever did the subtitles used ‘tsp’ for both teaspoon and tablespoon.