“Farewell! God knows when we shall meet again.” – William Shakespeare
Ahem! That was a little much. In today’s world of futuristic technology, “Farewells & Goodbyes” are never forever. You pick up your snazzy ol’ phone and call your now “Long Distance” friend to update her on the latest gossip and it’s like she never left!!! Yup it’s that easy! So my good friend from college and colleague of almost eight months bid a teary goodbye to the Team to fulfill her career dream elsewhere. Although, I’m sure she’ll add to the awesomeness of the new company she is to join, I wish her all the good luck and success!
Smi, even though most our plans never really worked out due to the busy schedule, I will surely miss the gossiping and us, forever whingeing about the short breaks at work, crazy shopping and trying to keep under budget, the dinner/lunch outings that drained half our monthly pay and not to forget, the very first splurge on getting our hair straightened together. :P
Like they say “Life is not a destination but a journey.” You make many different friends along the way. Some stay, some don’t and some just fade away. I hope you stay, girl! It was fun knowing you as a colleague too! I hope you find success and some real good friends and that everything works out for you at the new place.
Now how about I stop being mushy and share a recipe? ;) Here’s the Black Forest Cake I whipped up for my work-family and also the one I made for my brother’s friend’s Birthday. Enjoy!
2 Cups boiling water
1 Cup unsweetened cocoa powder
2 3/4 Cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Cup butter
2 1/4 Cups white sugar
1 1/2 tsp vanilla extract
Preheat the oven to 180. Whisk water and cocoa together until smooth, then refrigerate until room temperature. Sift together flour, baking soda, baking powder and salt. Set aside. Cream together butter and sugar until light and fluffy, then beat in eggs one by one and mix in the vanilla. Add the flour and cocoa mixtures alternately, in fourths. When fully combined, pour the mixture into greased cake pans 3/4 full and bake 30-40 minutes or until a toothpick comes out clean when inserted in middle. Allow to cool to room temperature.
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream (or Whip-Cream powder mixed with a little milk)
Mix sugar and butter on low-speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Assembling the cake
1 baked chocolate cake
Berry crush (as required)
Remove the cake from the pan and slice the cake in half horizontally with a serrated knife. On the bottom half spread a generous layer of berry crush. Place the top half of the cake back on. Then spread the frosting on the top gently. Decorate with chocolate shavings etc.