Happy almost Fourth of July! We are prepping for tomorrow’s festivities and pool party! Fourth of July has always been filled with some of our best memories; all American rodeos, cherry red snow cones, the smell of a hot barbecue on a seemingly hotter day, and of course a stockpile of fireworks. In preparation for tomorrow, we made one of our favorite summer cakes. This light and airy buttermilk cake is perfect for the heat of July. We opted to stud our cake with raspberries (as we usually do) but you can fill your cake with any fruit your sweet tooth desires. Read on for the quick and easy recipe!
This past weekend, Sarah and I went to a cooking class. We learned the delicate art of French patisserie, so it was really more of a baking class. In the two hours we spent at our local Sur La Table, we learned how to make French macarons, sablé cookies, and madeleines. While this doesn’t necessarily help our goal of learning how to cook food other than cupcakes and cookies, we sure had a lot of fun!