The tale of a toddlers birthday cake and getting my tits out on stage
Have you ever had a fantasy materialise itself, something show up in real life and measure up exactly how you pictured it. Nah me either, because usually fantasies are exactly as advertised, a load of trumped up bullshit that usually disappoint. I have had a fair helping of let downs as any flawed human being will attest to. My 21st birthday was a total shambles, losing my virginity an embarrassment of the highest proportions, stories for another very entertaining time. You adjust to not getting what you want, exactly how you want it of course, thats just real life and theres plenty of other experiences that often prove better then anticipated. However those rare moments that play out exactly as designed in your naive little imagination are pretty cool, and I was lucky enough to have a few in the past week. Yes more then one i know lucky me, but i swear it’s not crap so just hear me out.
The first wonderful event, one to foreshadow the weekend to come, was making my nieces 3rd birthday cake. A rainbow layer cake with cream filling was requested of the resident baker, so I set about making this thing that I had ever yet to try. Step by step i had no issues, not with the layers, cream filling, crumb coat, buttercream icing or covering the whole thing in sprinkles. Cutting into the cake was a truly glorious moment of pride. The layers were bright and perfect, a vibrant rainbow with white cream layers peeking through. My niece loved the colours and sprinkles too, a true triumph for a novice baker.
So that was fantasy number one, might seem trivial but it was wonderful to create something new that really worked out and everyone appreciated. Now take those very feelings and crank the oven up about 200 degrees and we have Saturday night, my Burlesque stage debut. I have always adored dancing, it just seems to work with my body and my brain. Craving a new style I stumbled across the Muse School of Burlesque, and undertook the feature performance class. Yes this did involve being alone, on stage in front of loads of people getting my kit off. Thankfully that bit didn’t bother me, dancing and my upbringing have given me pretty solid body confidence which i am eternally grateful for. I had run through the routine a million times, a completely clear picture of how it would look and feel.
The night came, after months of rehearsal, we were at the Bulli Heritage hotel, make up applied, hair teased within an inch of its life. It was the most thrilling experience of my life to say the least, knowing all eyes were on me, and taking in the overwhelming enthusiasm and appreciation as i performed. Every step got stronger as the audience’s energy oozed through my number, a delicious cocktail of awe and lets face it, intense sexual attraction. I completely owned that stage, clad in a faux leather corset and whipping myself raw with a riding crop. It is something i never thought i would do, and once it was over i truly never wanted to leave the stage. The lights, the applause was better then any other endorphin, better then sun on a freezing winter day or a quadruple shot long black. It’s where i belong, and it definitely won’t be the last time a crowd full of people see me in nipple tassles.
One step at a time,
Ginger Snap xxx
Oh and for your encore, the recipe that birthed the magnificent cake you saw above
Rainbow Layer Cake
- 625 g butter (softened)
- 2 cup caster sugar
- 4 tsp vanilla extract
- 6 eggs
- 4 cups self-raising flour (sifted)
- 1 2/3 cup milk, extra tablespoon for buttercream
- 1 cup of thickened cream
- 2 C icing sugar mixture
- Food colouring in 5 different colours
- Preheat oven to 180°C, line 5 20x6cm cake tins with baking paper
- Beat 500g of the butter (set rest aside for icing), sugar and vanilla in a mixing bowl until pale and fluffy.
- Beat the eggs in one at a time until combined.
- Add half of the flour and half of the milk and fold into the mixture using a spatula. Add the the rest of the flour and milk and continue to fold until all combined.
- Seperate the cake batter into 5 bowls and use food colouring to dye them the desired layer colours
- Pour into the prepared cake tins
- Bake for 30 minutes, or until an inserted skewer comes out clean
- Leave them to cool completely
- Carefully level the tops of each cake with a serrated knife or desired tool so they can stack safely
- To make cream filling, whip the thickened cream with a balloon whisk until it thickens and stiff peaks begin to form. Slowly add 1/2 cup icing sugar until thick and combined
- For the buttercream icing, beat the remaining 125g of butter until pale and creamy, add the remaining 1 1/2 C of icing sugar and 1 tablespoon of milk
- Put a dollop of buttercream on the cake board to secure the cake, firmly attach the first layer
- To prevent the cream from seeping out the sides, pipe a thin line of buttercream around the edge of each layer
- Put a dollop of whipped cream filling in-between each layer and place the next cake on top
- Make sure the cake is secure, level and even and put a crumb coat on it and pop it in the fridge for an hour
- Ice your cake with a thick layer of butter cream, ensuring the sides are smooth and even
- Cover the cake in sprinkles and enjoy your masterpiece