I begged some of my Monday lunch dates for leads. I Googled until the letters “P” and “L” on my laptop were worn down to nubs.
And while I do not judge you if you wish to put such things (oh, there I go being all passive-aggressive again) in your birthday cakes, I was bent on finding a more natural way to approach things. You see, the Pink Lady Cake my friend knew and loved, as outlined by AllRecipes and a dozen other sites, is a white cake mix with a box of strawberry Jell-O and bag of frozen strawberries mixed in. Of course, the process of getting from “my favorite cake growing up was called a Pink Lady Cake” to the recipe you see below, was surprisingly difficult. And there is nothing more darling and swell, more coquettish and eyelash-batting, than a pink lady cake.
And that’s pretty much where we’re at with things that do not involve sugar.Īlas, they left us with no dessert, and more poignantly, no pretty pink princess birthday cakes (the nerve!), and so when the call arose on Monday to make one for Liz’s (of spaghetti and meatball photography fame) birthday, I jumped in with two feet.īecause everyone has a pretty pink princess in their life, be she four or 34, and when that pretty pink princess has a birthday, you need a cake that is appropriate. I know what you’re thinking: another dessert, Deb? Are you trying to kill us? But let me explain you see, when your house guests fill your fridge and freezer with sausage and cheese and bread and you buy some wonderful Satur Farms arugula (now available at Whole Foods! Oh, how happy this makes me.) and make daily vinaigrettes with your new French Dijon, it turns out you don’t have to cook dinner at all.
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