i'm back! maybe...

Been so busy (or lazy) that I haven't gotten to update much... not much to update though. In the past few weeks, I've only been able to bake just once... and it was a semi-success. Tasted good, but my impatience blew the presentation to hell (and then I just gave up).
SO... without further ado... I present to you "The House Cake"- a housewarming 'gift':

Almond Cake with Raspberry Cream Filling
and Marshmallow Vanilla Buttercream Icing

"Roof" made of chocolate graham cracker sticks.

The icing wasn't as thick as I would have liked, so it kind of just gooped down the cake... and thusly, my "roof tiles" would slide right off. And... I pretty much stopped caring/trying at that point, wrapped this sucker in plenty of plastic wrap and aluminum foil before hauling it over to the friend's new home.

Tasted good; Looked like gross.

Almond Cake (adapted from my "Hello, Cupcake!" book)
2C AP Flour
2.5 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened
3.5oz (half a package) almond paste
1C sugar
3 large eggs
1C milk
1 tsp vanilla extract

350 degrees Two 8in Square Pans 26min. Toothpick Test

Whisk together dry ingredients
In another bowl, on medium, beat butter, almond paste and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time. Reduce speed to low and all the flour mixtures and the milk, alternating- beginning and ending with flour. Beat until just blended. Stir in the vanilla.
Pour into buttered pans.

Marshmallow Vanilla Buttercream Icing
(adapted from "Hello, Cupcake!" as well)
16 oz. Marshmallow Fluff (I used 2 containers of 7.5oz)
3 sticks unsalted butter, softened and cut into pieces
1 tsp vanilla extract
1/2c powdered sugar (+extra as needed)

Beat Marshmallow Fluff with electric mixer on low. Add in butter pieces gradually, beating well after each addition. until smooth. Add vanilla extract and powdered sugar. Scrape the bowl to incorporate. Add more powdered sugar if needed to adjust texture.

Raspberry Cream Filling from Joy of Baking

1C Heavy Whipping Cream
1/4C Raspberry jam
1 Tbsp granulated white sugar (or to taste)

Chill beaters and bowl for at least 30 min in freezer.
Beat whipping cream until soft peaks. Add jam and sugar. Beat until stiff peaks.