Ahhhh so long ago were the days where I could eat cake and swim it off with ease. To honor those days I made a cake for whom they are still alive and well, plus some of my fellow retirees. This cake and I made our way to the Bennett Center at Gordon College for the Alumni Swim meet. Yes… I did bring cake to the gym. Each year I come to the meet (post-grad) I swim less and less. Next Year will definitely be an interesting one seeing as I only swam one lap this year. When I say one lap, I mean literally one lap. Total. No other ones. I didn’t get in the pool until my race and my race only consisted of the tail end of a 50 breastroke. I also did not swim breastroke for this lap… I swam freestyle. I seem to have become afraid of water in my time apart from it.
Interesting fact about me… I am weird. This is especially seen in my food likes and dislikes. Oreos in particular are a glaring example of this abnormality. You see, I wouldn’t say that I like whole Oreos, but if they are crushed up I am all for it. It makes no sense, although I can’t say that I don’t “like” whole Oreos, just that I prefer other cookies to whole Oreos. Then again I think I do like Oreos when they are drenched in milk, but maybe that’s just the same idea as having them crushed. I could go on all day about my food oddities, but I will refrain from boring and confusing you.
This cake came to mind when I was thinking about ice cream. I thought about how I love caramel sauce on my ice cream and recalled doing this when eating cookies and cream ice cream. It was utterly satisfying. I have been trying to think of new kinds of flavor profiles to try and so I figured salted caramel cookies and cream would be a safe and yummy place to start. So I crushed up some Oreos and added them to a vanilla cake batter, whipped up this caramel frosting and hoped for the best. I also used the caramel part of this frosting as a drip and added some in between the cake layers with more crushed Oreos.