We’re on cakes now.

And these cake batters, I swear to God these damn French a-holes sat around and were like.  Hey!  How can we make this as complicated as humanly possible??

Yeah yeah Bob, lets whip egg whites and then foooold them into a batter that’s impossible to fold any-fucking-thing into, oh and then lets make meringue with exactly “soft ball” sugar poured delicately into it, then whipped till it’s cool, then let’s add butter cause heaven for-friggin-bid there not be butter in something we eat.

No no, it’s cool.  I mean in a time where all they had to do was sleep, eat, and screw you’re going to end up with 27- step cake recipes because let’s face it, you can only sleep so long and well..  there is always “regrouping” time…

And boom!  Complicated cake recipes were born.

How do we fight back against bored tyrannical French cake baking a-holes?

We add fresh, delightful, slightly stinging ginger to our frosting and appease our culinary desires.

We make little tingling frosting ribbons, and write with ginger-spiked chocolate an adorable greeting with a biting finish.

We get lectured that that’s relatively “non-conformist.”

Whilst we giggle giggles of joy.

On the inside, of course.