Friday, September 5, 2014

Dog Cake

When my third child turned 2, life was in a bad place. We still had two weeks of summer vacation, I had started some medication for depression but it wasn't really working yet. I didn't want to do anything other than yell at everyone. I was mad and angry. But the day before his birthday, I willed myself to get up enough gumption to bake a cake. I threw it in the freezer, the next day/his birthday I willed myself to decorate it. I knew life would go on quite fine if I didn't make him a cake. I knew in the scheme of things no one would care, but I also knew I would regret it for a very long time if I didn't make the cake. (I'm living a life of minimal regrets with the depression, I'm accepting that I'm sick and can't do much, but I knew a 2nd birthday was different then day to day.)
It was a beyond easy cake to make, less than an hour, but considering all that was going on, it was a monumental cake to make. Never has it taken so much courage for me to make a cake. 
 I used pudding frosting, it was beyond easy, if I wasn't in a postpartum depression fog, it would have been beyond easy. Since I was this is a trophy of accomplishment.

I used Kraft's Pudding Recipe, because its easy and delicious. I wondered how it would work as a decorator's frosting. Since I wasn't trying to be professional, and just please three kids it worked great. It has a bit of solid mass and fluffiness anyway because of the pudding. 

what you need

pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
cup  cold milk
cup  powdered sugar
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

make it

BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.
SPREAD onto cupcakes immediately or store frosting covered in refrigerator up to 24 hours.

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