For the better part of February, I was busy working out logistics for
another wedding cake to make in Provincetown. This time, the grooms
were the charming and handsome Chris Miller and Rocky Casale. They
requested something chocolate, salty, gooey, and mustachioed. Nothing
fancy looking, but something nice.

After much prep work in NYC (and a LOT of extra weight in my luggage -
see the numbers below), I worked out the makings for a two-tier
chocolate cake, salted caramel filling, and salted caramel buttercream.
The cake was a huge success and I got rave reviews. People were coming
back for thirds. Thirds! I was thrilled. I also think I have a fairly
solid fan base in Provincetown now, which is very exciting to me. I
even got offers to come back and bake more stuff I'm exchange for a
place to stay. THAT'S an offer I can appreciate! So give me a call,
Provincetown folks. I'm ready to travel!

This cake was also immensely easier to make than the first one. I made
a list last time of all the equipment I needed to take with me. The
list was considerably shorter this time because the lady that owned
the condo I stayed in brought me a KitchenAid stand mixer, which as
you know, if you own one, is like an extra set of hands in the kitchen.
In the end, the cake was definitely something to be proud of, the
wedding was beautiful, the company was better than ever, and the trip
to PTown was just amazing. And we rescued a squirrel from a fireplace.

Here are some fun numbers:
5 pounds of butter
1 pound of bittersweet chocolate
6 cups of unsweetened cocoa powder
12 pounds of sugar (TWELVE!)
36 eggs
9 cups of salted caramel
110 salted caramel candies
2 caramel mustaches
1 epic hangover
Add two wonderful guys, a wedding, and here's what you get: