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For London’s birthday party she asked me to bake her a cake.  After making this gluten-free coconut blue ombre layer cake, I feel pretty well-equipped for cake baking so I was all in.

Inspiration for the aesthetics originally came from this succulent cake post.  Then another request for “Drake on Cake,” so I decided to combine the two.  I was left to come up with the flavor myself, so after diving through the Internet, I decided to take a spin on a champagne cake — sparkling rosé cake with sparkling rosé buttercream.  And what better Drake quote than “24 Hour Champagne Diet” to adorn this cake?

The layers didn’t come out perfectly level, and at first glance it wasn’t my fondest cake, but with the final touches of the succulents and the actual taste of the cake, I was definitely satisfied (and so was everyone else! :)).

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Sparkling Rosé Cake
INGREDIENTS:
2 packages white cake mix (I used Pillsbury)
2 cups sparkling rosé (I used Korbel)
1 cup vegetable oil
6 eggs
DIRECTIONS:

  1. Preheat oven to 350 degrees F. Grease and lightly flour four 8×1-1/2-inch round cake pans; set aside.
  2. Prepare cake mix according to package directions, except replace the water with an equal amount of champagne. Pour batter into prepared pans, spreading evenly.
  3. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.

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Sparkling Rosé Buttercream
Adapted from Broma Bakery
INGREDIENTS:
1 1/2 cups champagne (eventually 4 tablespoons reduced)
3/4 cups salted butter, room temperature
3 1/2 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
4 cups powdered sugar
1 cup raspberry jam
DIRECTIONS:

  1. Simmer 1½ cups of champagne in a small saucepan over low heat until it reduces.  Stir the pan every few minutes to prevent burning. You want to end up with around 4 tablespoons of rosé.
  2. To make the frosting, whip butter, cream cheese, and vanilla extract until light and fluffy, about 2 minutes. Add in 4 tablespoons reduced rosé and powdered sugar, whipping for another 2 minutes.
  3. To to assemble the cake, place first layer of cake on cake stand, then spread a layer of the frosting, keeping it the thickest on the edges.
  4. Add 1/3 cup of raspberry jam in the center and spread in a circular fashion outwards.
  5. Repeat with second and third layer.
  6. For fourth layer, frost top of cake normally, then frost outside with remaining frosting. Use a cake spatula to scrape frosting from sides to create a sort of “naked” look.

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Happy Bday London!

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Wow, this past week has been a wild one.  Between Labor Day (#asheejojofiesta), a lot of other birthday celebrations, my actual birthday, and then Malibu…it’s been jam packed!

Here’s a little bit of what happened:

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Tuesday night I celebrated with my dad and bf at the brand-new Bottega Americano in East Village (Downtown SD). The concept is similar to Eataly (although I’ve never been there) – but it combines a gourmet market with high-end restaurant and a cafe.

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Wednesday was my real birthday so naturally I started it with at 15 mile run followed immediately with an ART appointment. Then I met my dad for brunch at Harbor Cafe, and then we met up with my brother to see The November Man. If that wasn’t already enough, we then went to Ballast Point Kitchen & Tasting Room for a light snack, and then joined up with London to go to the Padres Game. It was a very full birthday!

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In addition to everything else I do, I’ve been helping Sol Raiz Organics with their social media (Insta and FB) for the past month. This past weekend they were a sponsor for the SurfAid Cup, so I grabbed my trusty side-kick (LLTC) and make the trek up to Malibu. I feel like you could hardly call it work with all of the fun we had!

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And of course it wouldn’t be a trip without at least 10 foodie pit stops.

Some places we hit up (mainly in LA):

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The Alcove

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Alfred’s Coffee

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Malibu Farm

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Demitasse

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L.A. Chapter at the ACE Hotel

Overall it was a great (birthday) week.  Now back to the daily hustle!

Weekly Workout Recap:
Sun – Disneyland Half Marathon
Mon – Rest
Tues – 8 mi
Wed – 15 mi + ART appt
Thurs – 3 mi
Fri – Pilates
Sat – Rest
Total Weekly Mileage: 39.1 mi
Total Miles with Piper: 3 mi
Hours cross-training: 1 hour
2014 Miles YTD: 1131.9 mi

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When I was younger, my birthday always meant the start of school, and sometimes even the first day of school.  Talk about not fun!  This meant birthday gifts were usually coupled with back-to-school shopping, and what kind of glorification is having a birthday on the brink of school?

Now, my birthday just means Labor day weekend!  Fun fact: my mom went into labor with me on Labor Day.  So technically my birthday is next Tuesday (Sept 3), save for the holiday weekend, we’re celebrating all weekend.  VeGa$-style at the Venetian with TV’s in the bathroom and a personal printer/copier/scanner.  You know, all the essential amenities. 😉

Anyways, it’s been a while since I’ve created a collage, so I decided to make this one my lofty birthday wish list.

Do you still make wish lists for birthdays, gift-giving holidays, etc.?   

septwishlist1. Vitamix 5200 Super Package // 2. Etoile Isabel Marant Rosa Tank // 3. Against All Grain Cookbook // 4. Billabong Salty Jane Wetsuit // 5. Nike Vintage “Run The Earth” Sweatshirt // 6. GoPro Hero 3 Camera // 7. Lululemon Ca$h mOnEy

 
 
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