Second best thing I made this year: wedding cake

In November, my girlfriend Kayla got married. I made her cake.

The cake, hydrangead.

The cake, pre-hydrangea.

It was a standard carrot cake, made with the tried and true recipe which I've shared with you before. This one, however, was made with Trader Joe's gluten-free flour. It made no discernible difference in the taste, the layers just baked a bit flatter. Which is preferable when you're frosting a massive cake.

The bottom tier was a 3-layer, 9-inch cake. The top tier was 3-layers, 5 inches. I transported the tiers separately to the hotel where the reception would be held, inching my way over every speedbump and lamenting the cobblestones that line Washington Square.

It was a beautiful, delicious success. I hope that Kayla and Pat's marriage will be the same.