Hi! It is almost October and it is also Breast Cancer Awareness month.
I worked as a Mammographer for four years and every October, we wear pink and pink ribbon to support help create awareness about breast cancer. In my work, I had close encounter of patients who went into their first mammogram and finding lump in their breast and those women who comes back as 6 month for check up after remission. The fear, the apprehension and the courage this women, and men to overcome this now very common big C is just awe inspiring.
I had patients who bond through their breast cancer experience. For instance, a patient who is in remission encouraging the patient who just had mastectomy and who is under chemotherapy . Patient who cried in front of me upon hearing that she is breast cancer positive and an anxious patient when I called her for additional mammogran images. Mix emotions ...sometimes, a breast cancer patient make a joke out of their lack of hair while wiping tears.... Such courage.
This cake I made today is for those who have survived, those who are fighting Breast cancer, and for those whose family and partner who support their love ones who is fighting and conquered this disease. God Bless you all!
FROSTING FROM FELLOW BLOGGER THE BUSY BAKER : VANILLA BEAN BIRTHDAY CAKE
IF YOU DO NOT HAVE A SILICON CUPCAKE MOLD : 1 LAYER MOIST CHOCOLATE CAKE
- 1 cup all purpose flour
- 1 cup sugar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- ½ cup water
- 3 tbps unsweetened cocoa powder
- 1 egg
- ¼ cup buttermilk ( see notes below)
- ¾ tsp vanilla
- Grease a lightly grease 6 " or 8 X 1½ baking pan.In a mixer bowl, stir together flour,sugar,baking soda and salt. Set aside.
- Pre heat oven at 350 F. In a saucepan, combine butter,water and cocoa powder. Bring to just boiling and stir constantly. Remove from heat and add cocoa mixture to flour mixture; beat with electric mixer on slow speed until just combined. Add egg, buttermilk and vanilla; beat on low speed for 1 minute. Turn batter into the prepared pans and bake until toothpick inserted in the center will come out clean .I usually start checking at 25 minutes from the start of baking process. Let cool in the pan for 10 minutes and on the rack before frosting.
Mix ¼ cup milk and 1 tsp vinegar.