Failed, but in a good way.

I made these muffins with the intention of following the recipe below, but when I realized my butter wasn't melted enough and I'd already dumped all the berries in, I had to resort to using an electric mixer to thoroughly blend the batter. I was worried at first but it wound up giving them a really cool violet color on the tops and insides. Not quite as beautiful and moist as I'd hoped, but fluffy and berry-flavored all the same! I wound up adding some white princess icing to some of them and that really improved the overall quality quite a bit.

So hooray for happy mistakes!

THE RECIPE, credit to Nook & Pantry.

The Kristen & Emily Cake

My friend Kristen and I made this cake, whose recipe is originally by Martha Stewart (recipe here). We made some edits, such as not doing any of the "topping" recipe, and adding a "goo" above the berries (a cream, if you will) that was made using this recipe. Also, we baked it in a large rectangular pan (not sure about the dimensions, but large!) since neither of us owned a round pan with a removable bottom and hole in the middle.

It made for a very moist, crumbly and delicious cake! Hooray!