October is Breast Cancer Awareness Month. My grandmother was diagnosed with breast cancer in the fall of 2007 at the age of 66. Her cancer was detected at her first mammogram. She had a lumpectomy in February of 2008 and a more invasive mastectomy in April of the same year.
This is the pink ribbon I wore for my grandma during both her surgeries.
My grandmother and I have always been close. She has always been like a second mother to me and not because she is my mother's mother. As a child, I lived with my grandmother and she helped me through a lot of tough times. She is the one who got me interested in cooking and baking. She gave me my first cookbook and I've learned so much from her--in and out of the kitchen.
She lives in Texas but as you know, it's a big state! She lives about 8.5 driving hours from me so I don't see her as often as I would like. She and my grandpa visit a couple times a year and this past week was one of those times. It was a surprise visit as I didn't know they were coming. They were actually just passing through as they were going to visit a family member who was ill and dying. But I was able to spend some time with my beloved grandmother this weekend.
We shopped and talked. We had coffee together and laid in bed and watched the news and spoke to each other like we were best friends. In a way, she is my best friend. She is my biggest supporter and advocate. She is a source of strength and inspiration for me and I'm so glad that I still have her around. Breast cancer did not and cannot take her away from me.
"Kick Cancer's Butt" Pink Ribbon Cake
- 1 box white cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup strawberry puree
- 1 small box strawberry Jello
- 1/2 cup hot water
Preheat oven to 350 F. In a small bowl or a measuring cup, dissolve Jello in hot water. Set aside and let cool while mixing the rest of the ingredients.
In a large bowl, mix together cake mix, oil, eggs, and strawberry puree. Thoroughly mix in the gelatin mixture. Pour into 2 9x5-inch loaf pans and bake for 40-45 minutes.
Allow to cool completely in pans before inverting onto a cooling rack or cake platter. Cover in frosting of your choice.
NOTE: This is the same recipe for strawberry cake that I make for my sister every year. But I baked it into two loaf pans instead and used fresh pureed strawberries in lieu of the frozen ones.
Pink Ribbons: The pink ribbons on the cake were made by melting and tinting white chocolate. I put the pink chocolate in a sandwich bag and snipped off the end to make ribbons. I piped them onto wax paper and kept them in the freezer until I was ready for them.
Cream Cheese Glaze from Bakerella
- 4 oz. cream cheese, room temperature
- 2 Tbsp butter, room temperature
- 2 cups powdered sugar
- 3 Tbsp milk
Cream butter and cream cheese. Add sugar and milk until thoroughly combined. Spread on top of cake. Store remainder in the refrigerator.
NOTE: I doubled this recipe to have enough to cover 2 loaf cakes but I still have a lot left. One batch makes plenty of glaze to pour over 2 single layers of cake.
It's not just about saving your boobies, it's about saving your life.
#26- Mini Baker is the winner of Everyday Food! Ms. Baker email me with your contact info.