Colorful Spring Cake and the Reason I’m Kind of Freakin’ Out
I looked at the calendar this weekend and realized there is just over 2 months until my oldest graduates from high school. AHHHHHHHHHHH! I’m kind of deep down inside freakin’ out.
Not because of the party – that’s the fun stuff. We have the tent and tables rented. The food and drinks are planned out. We planted flowers in pots so that they will hopefully look pretty in 2 months. I ordered the party invitations last night. That stuff I’m cool with.
I’m kind of deep down inside freakin’ out because my baby is going to graduate from high school. That means that only 3 short months after she walks across the stage to pick up her diploma and heads off to college, I am not going to see her smiling face every day. I’m not going to see her roll her eyes at me nearly as often. I’m not going to hear her pick on her siblings like I know they like to be picked on. I’m not going to be doing her 4 loads of laundry a week (OK, that one I’m totally fine with – really).
That’s why I’m kind of deep down inside freakin’ out. My quaint little world is going to change. Change is good. In order to grow, things need to change. I know this. I’m a rational woman. But she’s my baby and when it comes to my kids, sometimes I don’t think as rationally as I should.
So if in 2 months you don’t hear much from me, come find me. I’m not sure what I’ll be doing. I may be curled up in a ball in her room, or going through baby pictures, or baking up enough desserts to feed an army. One thing I do know, is that tears will be involved, lots of them.
Because my baby will be graduating.
Colorful Spring Cake
For more even layers, use a cake leveler to slice your cake. Just adjust the leveler to the desired heights. When you are all done frosting your cake, put it in the freezer for at least an hour. I didn’t do this and as you can tell, my icing colors ran a bit. So to keep a clean look, freeze your cake before slicing and then use a very hot knife to cut it. Place your knife into some very hot water, dry off knife, and then slice. Repeat with each cut you make.
Yield: 12 - 15 slices
Prep Time: 15 min
Cook Time: 1 hour chill time
Total Time: 1 hour 15 min
- 1 Sara Lee Family Size Pound Cake - thawed
- 2 containers of Betty Crocker Whipped Frosting in white
- 3 bright colored gel pastes, I used Americolor Electric pink, yellow and green.
- Take one container of frosting and divide it into 3 bowls. Make each one a different color by adding in a few drops of gel paste into each bowl. Stir well until all of the white is colored.
- Using a cake leveler (or serrated knife) cut your pound cake into 4 equal slices. It’s hard to tell you what to set your cake leveler at because each pound cake will be a different height.
- Place bottom layer onto a platter, ice with one color. Repeat process with other layers.
- Frost the outside of the cake with your other can of white frosting. You may have some left over.
- Put cake in freezer for at least an hour or until ready to serve.
- Slice with a hot knife for easiest cutting.