I’m 40 weeks + 2 days. Wildfires have filled our normally clean Colorado air with smoke. Walking is far less enjoyable when a) you feel like your stomach is about to burst and b) you can’t escape the smell of thousands of acres burning. Sleeping is also far less enjoyable when a) your house is a balmy 80 degrees due to no AC and the inability to open windows (smoke) and b) you’re 40 weeks + 2 days pregnant.
If it seems like I’m complaining here, you’re right.
But it doesn’t take me long to go back to early fall. To the weeks and the months that we waited and tried and hoped that somehow my body would “fix” itself and we would be able to conceive. It doesn’t take me long to remember that day in the fertility clinic, where we first saw our baby girl, a small blob on a gray screen. We had walked in that morning expecting to hear how much money it would cost to go through treatment…the likelihood of treatment working…and the toll treatment might take on my body. This would be the second fertility clinic we tried that year, and so we had a fairly good idea of what our initial appointment would look like. But instead, we walked out that morning with the secret knowledge that something miraculous had already started inside of me. It was and will always be the most perfect October day.
And so even though I’m sore and tired and grouchy this morning, I’m also thankful that each day holds the promise of a miracle.
I made these cakes during the earliest weeks of my pregnancy, days before I knew how much my life would change. I made wedding cakes in Austin and my vanilla buttercream won most if not all of my clients. Forever rid of powdered sugar, my kitchen whipped up batches of this rich and creamy french buttercream. It’s a recipe that every serious baker needs to try (but i warn you…once you do…you’ll never go back).
Vanilla Buttercream
6 egg yolks
1/2 cup corn syrup (this is NOT high-fructose, so don’t be alarmed)
3/4 cup sugar
4 sticks butter, cut into small pieces and chilled
2 teaspoons of pure vanilla extract
1/8 teaspoon of salt
Whip the egg yolks in a large bowl with an electric mixer of medium-high speed until slightly thickened and pale yellow, 4 to 6 minutes.
Meanwhile (and really, this has to be done concurrently for the recipe to work), bring the sugar and the corn syrup to a boil in a small saucepan over medium heat, stirring occasionally.
Then, while the sugar mixture is still hot, turn the mixer to low and slowly pour the the warm sugar syrup into the whipped egg yolks without hitting the sides of the bowl or the beaters (this is the hardest part…don’t worry if it isn’t perfect). Increase the mixer to high and whip the mixture until light and fluffy and the bowl is no longer warm to the touch (8-10 minutes).
Reduce the mixer to medium-low and add the vanilla extract and salt. Gradually add the butter, one piece at a time, until completely incorporated. Increase the mixer to medium-high and whip until the buttercream is smooth and silky, about two minutes. Use immediately or store. The buttercream can be refrigerated in an airtight container for 3 days. Let the buttercream stand at room temperature for 1-2 hours before rewhipping.
