While the majority of the world was celebrating Mother’s Day yesterday, I got to celebrate the engagement of one of my dearest friends, Liz. I’ve known about the proposal for a while now, and it was quite hard to contain my excitement in the weeks leading up to the surprise day.
I must admit, I’m not a huge wedding person. The more I hear about them, the more I fear they’re just filled with drama and poorly coordinated dresses. My attitude about them did a complete 180 after yesterday’s festive brunch celebration, held just minutes after her now fiance proposed. It was so wonderful to be a part of the memorable day, it even managed to bring me to tears at one point.
In honor of the happy couple I transformed these cupcakes into a cake. I had traveled to Buenos Aires with Liz a few years back and we consumed more dulce de leche sauce than I’d like to admit. And beyond that, her fiance is from Argentina. Thus, this feature ingredient only felt appropriate. For the cake I followed this recipe, and it truly delivered the most moist cake I’ve ever made (I can’t recommend it enough). Though I was thoroughly stuffed from my two trips to the brunch buffet, I managed to scarf down a piece (and perhaps the rest of Brandon’s too). While I’m glad Liz and Ivan with get to enjoy the leftovers this week, I totally wish that to-go box was sitting in my fridge.
Congrats you two!
You are the best and I don’t know what I’d do without you.
On another note, those leftovers? Ended up going home with my parents because we forgot them in the car. I’m totally regretting it.
Looks delish! Congrats to your friends!
Congratulations to the couple. The cake is a winner!
I, however, am not regretting having that to-go box it my fridge! It was exquisite, and now I have the recipe! Yay!