I heard something horrifying on the news last night. Along with all the other terrible stories there was one about the cost of raising a child. The report said that from birth to age 24, it will cost $800,000 to raise two children. That’s not actually the part I was horrified by.
What shocked me was when they interviewed a lady on the street. She said something like this: ‘yes it’s really hard at the moment. Money’s tight so we’ve had to cut out things like fruit and vegetables.’ SORRY WHAT?!?!
I don’t judge people, I really don’t but to hear that fruit and vegetables were the things to go when trimming the fat on the budget almost made me cry. What are they eating? To me fruit and vegetables are what they mean by food when they say we need food, water and shelter to survive.
I certainly couldn’t live without them even in my baking (like my segue?). For Mother’s Day this year, my grandma requested carrot cake and hummingbird cake. The day before, I’d made the best ever carrot cake and had it ready and waiting but as we went off to dinner the hummingbird cake was still in raw ingredient form.
It was about 9pm by the time we got home – time to start cake numero dos. Apparently I get a little adventurous late at night. I did have plans to just make this a simple layer cake with three equal sized layers. Getting out the pans, I spotted my mini tin and then my brain started ticking.
You can see where it went – a three tier hummingbird cake with lemon cream cheese icing. I didn’t go all pro with the assembly. I smooshed a little icing on the cake board then plonked on the biggest cake and iced it. There was no time for crumb coating, we were already running late for lunch (I let the cakes cool overnight) and I was still in my stinky walking clothes from the Mother’s Day walk. It was on with the next layer then icing again.
Just to make sure the layers didn’t slide off, I stuck two skewers through the whole thing after adding the top layer then iced over it to cover the holes. Just make sure you tell the person cutting it if it’s not going to be you. A bit of coconut sprinkled over the top and a couple of fake flowers topped it off nicely and made it very feminine for Mother’s Day.
The actual cake was wonderful. It was nice and moist and full of flavour but not too sweet and really quick and easy to make (thanks for the recipe Kristin!). I used fresh pineapple but you can use tinned if you prefer. It’s a bit tricky to slice but sure looks pretty in a tall slender piece on a cake plate. Enjoy!
What about you? What do you think of people cutting out fruit and vegetables to save money? Do you often have crazy ideas when you’re doing things at the last minute?