I COULD Be A Chef......

.....especially on days like today and yesterday.

See, we're having a Birthday DO at work tonight for one of the girls. I volunteered to make the cake for the party. So I had decided to make cupcakes instead because cupcakes are just so much less grown-up and so much more fun than a regular cake.
Well, I had bought all the stuff I would need to make the cupcakes. But after I got everything together, I could only find my small 6 cupcake pan. My big one that holds a dozen was nowhere to be found! I looked high and low- it just was NOT in my kitchen.
Well, instead of throwing a major hissy-fit, I just decided to go all out and put the cupcake papers on a big sheet-cake pan and make them look "irregular". By smooshing them together, the sides stayed up and the cupcake batter didn't run all over the place.
Also, I was delighted to see that when they were done baking, they were so close together that I could spread the frosting over the top like you would a regular cake- so there was no frosting them individually!! Awesome!!
But THEN- I opened my box I keep my cake decorating stuff in....and the sprinkles aren't in there.
WTH??? You can't have Birthday cupcakes without sprinkles!!!
But these won't. Sok- I made special icing for them so it will be okay.

Now- fast forward to today.

So last night I couldn't sleep worth a damn. I didn't actually get to sleep til about 6AM and got UP at 11:30AM.
Well, I sat there and thought...well, I could make some deviled eggs to take with me to the DO since the cupcakes didn't turn out the way I wanted.
So lo and behold, as I'm getting the pan out to make the deviled eggs- guess what I find?
yep- the BIG cupcake pan.
Well, DAMMITT!

So I let it go and just boil the dang eggs.
And then, when they're done, I start to shell them.....only the shells have clamped down on them so tightly I can't get them off without taking off the top layer of white along with it. And I'm sorry- but any Southern cook worth her salt will tell you you CANNOT make and serve a deviled egg using anything less than a perfectly smooth egg-white. So THAT idea went out the window as well.

And that's exactly why I refuse to have a catering business of my own. Days like this when ABSOLUTELY NOTHING goes right.
On the other hand, I can throw a major tantrum the likes of which Gordon Ramsey would be hiding behind his stove with a meat cleaver in his hand for protection from me. He might even learn a few new cuss-words to add to his extensive explosive vocabulary.

All in a days work, I suppose.

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EASY Frosting/Filling Recipe

1 Tub any flavor frosting
1/2 small tub whipped topping
1 teaspoon flavoring(your choice-optional)

Mix together and spread in/over cake. Refrigerate.

This is a very light tasting frosting/filling.