Peppermint Meringue Cake, Part V

It's gone. Ok, so no it's not, but it's the same feeling you get after a huge Thanksgiving meal that you spent hours preparing and days thinking about then eat in 20 minutes. I don't think it would have been physically possible for five of us to eat the whole cake yesterday. It looks deceptively light and fluffy. Then you remember what the frosting is made of.

So, from here on out, this recipe is a snap. This is what is called enjoying the fruits of your hard work. Yum.
So, around when our guests were supposed to arrive, I took the cake out of the fridge to get back to room temperature. It would be a brick when you tried to cut it otherwise. We don't have a knife sharp enough to cut brick.
They suggest raspberries and mint leaves for garnish. I use the raspberries (partially because my mom and I love them and it's an excuse to get them in the house). I can never get myself to buy the mint. It seems silly to buy a whole package of fresh mint just for this. Especially because I'm used to having our own to use in the summer. But currently, that's somewhere out in the back yard under a foot or two of snow. Not too helpful for this.
Anyway, I made dad cut it. I hate cutting cakes. I can never get the pieces the right size and I can't ever get the cuts straight.

It's a little crumbly just because the meringue is naturally that way and the frosting is so solid.
It still looks nice-ish (if you look at it from the right angle).
And tastes just as good. Yum. I suppose it was worth three days' effort for that.


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