The cake lollipop -- hand-made at the Sophie Buns Bakery in Pleasanton, Calif. -- is fantastic in concept and execution. The whole exquisite thing is encased in a firm, waxy icing, and when you break through you encounter a bite of frosting and supremely moist -- pudding-moist -- cake. It's like a petit four on a stick. Why does no one seem to make petit fours anymore? They fill a niche, these dainty, lovely cake-like items. Like a cookie, they're a modest eating commitment., but unlike a flat, arid cookie, they're complicated and interesting. There's icing and decoration and underneath are surprises, layers, jams, and buttercreams, all wrapped up in one tiny, cunning package.
They look like they must be incredibly fussy and hard to make, which is probably why no one makes them anymore. I am answering my own question. Some petit four pictures:
Speaking of girly, Isabel and her best friend went to see New Moon yesterday and they didn't invite me, they just asked me to drive. This made me wistful. I saw Twilight with them last year, and was under the impression we'd had a grand time. I think Robert Pattinson is cute, but he's a poor girl's Ed Westwick. That last sentence? I tried it out on Isabel and her friend in the car and was met with the heaviest of sighs. I can't decide if I come off more like Courteney Cox on Cougar Town or the dorky "cool dad" on Modern Family. In either case, it is clear why Isabel didn't invite me to the movie.