02 Oct Lemon Cake with Haupia Filling & Hibiscus Buttercream

Another year gone. Another birthday to celebrate.

28.

Oy.

Yep, today is my birthday. For much of my life, I had mixed feelings about birthdays — I love the comfort and ritual around birthday traditions, and heck,  I really love to celebrate, except, I don’t so much love the attention that comes with it being my birthday. The what do you wants and the omg why are people singing at mes can be a little, well, awkward. Ya follow? (Other people’s birthdays, are completely different. Five layer cake, anyone?)

But, 28.

I’m feeling lots of feels and they’re definitely mixed. Even more so than usual. Sometimes, a lot of the times, I feel old. I know, I know. I’m not old. But given the fact that I’ll perpetually feel stuck in the mindspace of being, oh, somewhere around 22, 28 feels UP THERE.

Kid-version of me thought I’d have all of the required grown-up up skills down pat by now. I’d be a champion at folding laundry (fitted sheets? piece of cake) and I’d always promptly tuck said laundry away into perfectly organized drawers. I’d drive a brand new car, that every day I’d park in the driveway of my 2-bedroom house (which of course, would look like something out of a Pottery Barn catalog), where my trusty golden retriever would be waiting to welcome me home. I’d know exactly how to do my taxes, and be able to speak intelligently about things like foreign policy and the return on my 401K retirement savings.

HA!

Instead, there’s an open, half-unpacked suitcase in the corner of my bedroom from a work trip I returned from over a week ago. It’s cozied up right next next to a pile of dirty laundry (or is it clean?) and I have no plans of touching it for at least 4 days because, hey, it’s my birthday weekend! I still drive the car my parents bought me nine years ago as a high school graduation present, my condo is 564 square feet and decorated a la Craiglist, and my palms get sweaty when I think about being responsible for any living thing requiring more attention than a succulent. (I kill those, too.) And can we just take a moment to thank the universe for Turbotax?

It’s funny how life works out. The expectations you have for “adult life” as a kid. The reality of your twenties. It’s a messy, disorganized time of growth and change. Nothing is as you imagined it would be, but somehow everything is still exactly as it should be. I wouldn’t trade this crazy life of mine for any other. So, cheers! Cheers to 28 and the the mysteries and adventure that the future holds. May the joys and challenges of the next 12 months lead me to  find myself at this time next year, at a continuously improving place in life, a better baker, a better human, but hopefully still here, in this place that I love so much, chatting with you fine folks. In all likelihood that post will most likely be full of freak-out words about being just one year away from thirty and I’ll need all kinds of emotional support and buttery treats to get through it, but in meantime, thank you all for being here!  Let’s celebrate with cake!!

Speaking of this cake, it’s a gem, no? To start, we have two layers of my favorite, fluffy-as-hell lemon cake, sandwiching a layer of creamy coconut haupia. You can read more about haupia here. Short version: it’s a hawaiian coconut pudding made from coconut milk and thickened with cornstarch. It tends to be a little thicker than most puddings, often even sliceable like a gelatin, so it’s perfect for filling layer cakes. And that pretty pink icing? It’s a swiss meringue buttercream that’s been spiked with hibiscus simple syrup which lends both that gorgeous pink hue as well as a touch tartness that every-so-gently enhances the soft lemon cake that lies within.

It’s a showstopper to be sure, but confession —  I’d be lying if I said that this exact cake is my 28th birthday cake. It’s not. I’m sorry. I made this cake over a month ago and have been waiting for the perfect time to share it. In real life, I’m on team humble, classic yellow cake with chocolate frosting for all birthdays for the rest of time. Oh, you too? Pound it. But I’m also crazy busy in real life and, unfortunately, did not have time to make myself a birthday cake this year. Which yes, I do most years and love every second of it. It’s not weird, it’s tradition. (And hey, I’m picky.) BUT, this year, in lieu of cake, I devoured a meant-to-be-shared butterscotch pot de creme all by myself alongside a tall glass of sparkling rose and it was pretty damn perfect. I’m off to celebrate! Peace!

A Note About This Recipe:

To make the hibiscus simple syrup, first make 1/2 cup of hibiscus tea by combing a little more than 1/2 cup water with 2 tablespoons dried hibiscus flowers in a small saucepan. Bring to a simmer then remove from the heat and let steep for 10-15 minutes. Strain, then combine the hibiscus tea with equal parts sugar over low heat until sugar is dissolved. Use any leftover simple syrup to flavor cocktails, or combine with sparkling water for a refreshing treat. 

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