Let me tell you about an unexpected piece to this grief I’m working through.


I have the patience and temperament of a two-year old. I like to consider my self a supremely patient person….usually.

But during the last couple of weeks, I feel like the instant that something doesn’t go my way – I lose all ability to maintain composure and the only thing I can do is to scream myself into exhaustion and then take a nap.


So, in light of this…um…phase – yeah, let’s call it a phase in hopes that it passes quickly – I’ve had to simplify some things.

Things like forcing myself to sit down and put my feet up when Adrienne naps. For at least twenty minutes. This pains me to great ends because I would like to use that time to cook dinner or do laundry or mow the lawn or blog.

Things like lying in bed at night to watch Mad Men. The couch is just too taxing.


Things like saying no to my friends who invite me to do things longer than an hour. Sorry, I’m a toddler right now, I can only handle short outings for fear that I’ll have to come home and have some quiet time. Try again next month.

Things like making dinner in one skillet.

Things like rarely answering my phone or email.

Things like not frosting a cake on the sides because heaven forbid I mess it up and then go totally bonkers and throw the spatula at the wall and lay down on kitchen floor and weep.

Because that’s never happened.


So, if you are a toddler reading this blog OR  you are an adult and find yourself in need of something truly simple (oh and insanely light and delicious and non-complicated and easy and wonderful and pleasing) – this is the cake for you.

Blackberry Cream Cake

PRINT Recipe

  • ½ c butter, softened
  • 1  c sugar
  • 4 egg whites
  • 2 t. vanilla extract
  • 2 c all-purpose flour
  • 1 t. baking powder
  • ½ t. baking soda
  • ¼ t. salt
  • 1 1/3 c buttermilk*

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg whites one at a time – beating after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the buttermilk, beating after each addition. (*if you don’t have buttermilk – I never do – just put 1 Tbs of white vinegar in the bottom of a measuring cup, fill the rest with milk, stir, and let it sit for a minute or two…voila, buttermilk)

Spread evenly into two parchment-paper-lined pans. Bake at 350* for 30 – 35 minutes, or until a toothpick inserted near the center comes out clean. Let cool completely before frosting.

Whip Cream Topping

  • 1 pint heavy whipping cream
  • 2 T sugar
  • blackberries

With an electric mixer, beat the whip cream until stiff peaks form. Add the sugar and whip for a few more seconds.

Put half the whip cream on the first cake and line with blackberries. Put the next layer on and frost with the remainder of the whip cream. Top with blackberries.


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