It’s Mother’s Day. A day that will always be difficult for me.
But I am very lucky to have a terrific Mother-in-Law, so we’re heading to her house today to BBQ her a feast.
On the menu: London Broil (her request), baked taters, grilled asparagus, and corn on the cob.
For desert? Cake in a jar. Thank you Pinterest for this idea!
I kinda just mixed and matched ideas that I saw - my creation was vanilla cake with raspberry buttercream icing.
I was thinking of doing lemon cake instead, but I was too lazy to make the cake from scratch and I find boxed lemon cake a little too fake tasting.
I ended up buying the jars at the dollar store after searching high and low for Mason jars.
To make the layers, I used a round biscuit cutter to cut the cake. If it was too thick, I’d just slice it in half. The biscuit cutter (by coincidence) was the exact same size as the jar, so I’d have to squeeze it through the opening and then use a knife to shimmy it into place.
I used a ziplock bag to pipe the icing into the jar and used a knife to smooth it out. You have to clean the sides of the jar too, that’s what makes the layers look pretty.
You don’t have to worry about them during transportation!
Happy Mothers Day to all the fabulous Mom’s and mom-to-be’s out there today.
But she’s always with me – a little more physically than before. And I’m okay with that.