Good morning from wedding cake central

while the pantry clean-out continues!

Good morning from a house that has THREE layers of [redacted cake flavor here], TWO layers of [redacted pie flavor], TWO layers of [redacted cake] to go in between those, another THREE layers of [a secret cake] flavor, a big jar of golden kiwi yuzu curd (that’s the only breadcrumb I’m giving). And so. much. buttercream.

Which, hot take: I do not think I like Swiss buttercream. Why are we cooking egg whites when cream cheese frosting just does it better?

But if it isn’t obvious, I’m getting married (in 7-ish weeks!), and cake trials have begun! I’ve decided on making four flavors, not for ambition’s sake, but because making four single-tier cakes felt like much less commitment than one four-tiered cake. I truly cannot imagine stacking anything that high. Plus! This let me choose four flavors instead of one — so Gemini of me.

Now, according to my social media and my recipes, I’m still doing my cleaning-out-my-pantry series. And I am! I filmed all of those episodes in a whirlwind of two weeks, but I’m spreading out the videos over the course of this month. This helps give me enough time to panic-fixate on my cakes. You know, healthy!

But in the vein of the last newsletter (which you all seemed to like), here is the round-up of everything low-waste I made, and how you can adjust it, too.

And then just you wait - it’s about to be wedding cake crazy up in here.

The weekly round-up!

How to Make Any Type of Granola - I was surprised this video did so well, but I’m glad it did. This blog post shows you how to use up nearly anything to make the most amazing granola, and how to make sure it doesn’t burn. Low waste tips: go crazy with your pantry here, you can see in the blog comments that nothing is too off-the-wall for this formula.

Four Ingredient Salmon Nuggets - for if you have yogurt or almond flour to use up! The yogurt marinates the salmon and keeps it tender and moist during a high-heat baking process. The almond flour makes it crispy. We love these on a busy night. Low waste tips: you can use coconut yogurt, skyr, or labneh for the marinade. Swap harissa for any other condiment with a kick.

Honeynut Squash Ragu - My half-pasta boxes are endless. I first made this ragu with mushrooms when we had friends over, then quickly pivoted it to a honeynut-sausage hybrid to use up the last of my winter squash. Low waste tips: if you don’t have vegetarian sausage regular is just fine, or a mix of crumbled tofu with fennel and sage, more details are in the blog post! Along with a list of which squashes will work best.

---

Now I just took my buttercream out of the fridge. Today is assembly day. Wish me luck because I do have fears.

Xoxo,

Bridal_Snacks