Bad and good boyfriends, up and down hormones, driving across the country, 2 different college campuses, tiny kitchen apartments, bad and good days, this blog has been around for a lot of milestones and life changes.
5 years ago today I created something that I honestly had no idea could've lasted so long. Indigo Scones has pushed my creativity, patience, and organizational skills. And I couldn't be happier with it.
This year in particular has been quite a feat for Indigo. I talked a lot in my last post about making some life changes, and pushing myself in new directions. I can't say that the pieces are really coming together yet, but I can say that I'm pretty happy. For the first time in months, I can look around at what I'm doing, and be more than okay with it. Even though I'm still penny pinching and serving a slow-moving stream of tables during this already crazy Wisconsin winter, my day job now includes making some fantastic organic doughnuts for one of the best local businesses I've ever had the pleasure to work for.
I'm surrounded by supportive people, I work with some amazing new women I can't wait to get to know better, and in my free time I can bake/do whatever I want.
I made a good friend a rainbow layer cake for her birthday, and even though I ran out of time to fully document its glory, I figured out that the important thing is that it was so well received. I'd rather walk up to someone I love with a gleaming, lit-up birthday cake and see some happy tears than put it up on instagram searching for some "likes". I love doing what I do here, but sometimes I get so caught up in the social media and posting and whatnot that I forget that sometimes I just like to put my camera aside and bake my heart out. The results when I do that more have been so gratifying. I've been trying to do more of that, which is why you haven't been hearing from me as much.
But I'll be darned if I let 5 years of blogging slip on past me. This needs to be commemorated. While I'm a bit short on time and good health this week, I did find some stamina to throw together this tiny little cake for you. I've been wanting to try baking a tin can cake for awhile, and I'm so happy with how it came out. It's beyond adorable, requires no mixer, minimum dishes, and you can have done and decorated within 90 minutes.
Playing around with slicing it was purely decorative. You'd best believe that I just ended up savagely digging a fork into this while watching Friends on my laptop.
So, if you're bored, have a sugar craving, or just want to make someone's day...make a little tin can cake. I just threw together a quick cream cheese frosting to smear between the layers, but you can use whatever you want!
Thanks to everyone who's supported Indigo Scones this far in her career, I can't wait to see where this blog follows me next. <3
Mini Vanilla Tin Can Cake
Yield: one mini 3-layer cake
Ingredients:
- 1 egg white
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ¼ cup flour
- ¼ heaping teaspoon of baking powder
- pinch of salt
- 1½ tablespoons milk
Preheat oven to 350 degrees. Spray a 15oz tin can with cooking spray and dust with flour, tapping to shake out any excess. Trace and cut out a round of parchment paper and place it in the bottom of the can. Spray and flour that as well.
In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder, and salt and stir until smooth. Stir in milk. Pour batter into can.
Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Let cool in can completely, then invert cake and slide it out of the can (this can take a little tapping and shaking to encourage the cake to slide out). Slice the top off to level it, slice it into layers, and frost as desired.
Sources: adapted from The Baker Chick,
