I asked Chrissy what she wanted to do this weekend. She’s been not feeling well, and is waiting for more medical tests about her health, so I wanted to make sure we did something fun– whatever she wanted.
“I want to go cake barring. Because I hate Eddy so much.” Spoken like a true friend.
Eddy has disappeared because of what I can only guess is a conflict of religion: I’m not Jewish. He didn’t seem to be phased by the fact that I own bride pajamas or baited him with cake, (he seemed to genuinely love the blog, and want to take our single friends cake barring to keep up the project), but after a discussion last week about becoming my boyfriend he has pretty much run away. After crying for several days in the bathroom at work and trying to make sense of all of this, I have to come to the sad conclusion that it’s time to start baking again since I haven’t heard back from him in a week.
I just hope he remembers to water the dinosaur planter succulents I gave him.
Chrissy found the Good Luck Bar in Silver Lake for our first run back in LA, which seemed appropriate in light of all our looming medical uncertainty. The Good Luck Bar used to be a Chinese restaurant, and is HIGHLY conducive to cake barring. There’s lots of space, big cozy booths and a huge bar, with $10 cocktails served in coconut-shaped mugs. We had some great first-time teammates, lovely Katie and Georgia, and other interesting firsts. We got someone’s business card, Chrissy gave out a business card, and the two of us got a joint marriage proposal from a film editor. I spotted a member of the Groundlings troupe at the bar, and felt brave enough to go offer him and his companion a piece a cake, (then worried later that in my haste and the intentionally poor lighting he might have gotten a bite of wax paper). The Salted Caramel Cake Chrissy and I made was a big hit, even if we ditched Martha Stewart’s schmancy 3 1/2 hour prep time recipe in favor of the easiest one possible.
We met an accountant who went to high school in Connecticut with a friend of ours from college, and a guy from the fashion industry who used to work with a team of Georgia’s co-workers. The film editor who proposed to us looked and sounded like our dear friend John who moved to Nashville earlier this year, (who also happens to be a film editor). All of these strange connections made the night feel even more purposeful and necessary, and pointing towards what will hopefully be a very bright future the rest of the year.
Maybe some of you are happy this happened so the blog never ends.
In the meantime, I hope all you greatly appreciated readers might have a second to czech out the fundraiser for the short film I wrote this year, (and fed all the crew on), as we prepare to submit to festivals. My friends and I are deeply appreciative of any donations, which include special thank-you gifts like DVDs and production stills.
SALTED CARAMEL CAKE
(from Oh, Bite It! http://www.ohbiteit.com/2013/05/salted-caramel-sour-cream-cake.html)
1 box of White Cake Mix
1-12 oz. jar of Caramel Sauce/Topping
1-16oz. container of White Frosting
1/2 cup of Sour Cream
Salt for sprinkling
Mix the batter according to the box instructions, and then stir in the Sour Cream. In a parchment lined pan, pour the batter and bake the cake according to the box directions. Let it cool and gently poke some holes in it with a fork. Pour half the jar of Caramel Sauce over the poked cake. Spread it around and let it sit for 5 minutes. While it’s soaking up that goodness, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the frosting. After frosting the cake, don’t forget the Salt finish. That’s what makes this cake POP!