Damn you and your deliciousness
Ok so ignore the crappy picture, after all it’s not like I’m skilled or anything, but I do have to admit that I love sweets in all shapes and sizes (wow, this sounded rather awkward). Were it for me, I’d be stuck now in a room filled with chocolate (and be dead by now) and suffer from severe diabetes. But I digress. However, I do have a weird way of eating pretty much everything and this includes cakes as well. When I’m not at home, I usually eat the whole piece. Yes, I am aware that there are children dying in Africa, but in the comfort of my house, I would rather eat the cream and frosting and throw the rest. ‘Cuz I’m all classy like that.
It’s hard to resist the alluring nature of the wild cake. And this is why I always find myself reenacting the temptation of Christ scene, but, in the end, I am the one who caves in first.
Mmmmmm… Cake.
That’s exactly what I do with almost all the sweets my mom makes (and a lot of the stuff I buy that use pastry – those parts go to the pigeons). Apple pie? Sure, open it up and just eat the apple & sugar & raisins & rum & cinnamon & whatever else is in there mixture. Brownies? Just the icing on top. Brioche? Just the chocolate/ fruit filling. Sponge cake? Just the top and filling, if any.
However, when it comes to this kind of cakes or Swiss rolls… i don’t really like the cream either most of the times. I find it too buttery.
I don’t mind eating this kind of cake, as long as the cream is sweet enough to induce Type 2 diabetes. As for apple pie, I do like to keep just a little pastry to go along with the rest. But no raisins (never liked them, but I can “tolerate” them in chocolate).
It’s good to know that I’m not the only one who does this on a regular basis.