It’s been a busy couple of weeks. Emory started school last week and there’s been some adjusting on my part to the new routine. He’s going to the same school, but it’s at another location. And that location is a wee bit further away. So, it’s been a bit of a change. Plus, my big boy is away every single day! This is a first for me. He’s gone to school before, but only for a few days each week. Now, it’s every day and I miss him. I really miss him.
The lollipop business is still going strong. A year ago today, I had about five sales. At the time of writing this, I have 932 transactions. Many of those included more than one sale. I owe every last bit of that success to Etsy who featured me last October. Things have been going strong ever since. I am so grateful for their help and everyone who has supported me since then. Thank you!
Speaking of lollipops! I just rolled out my first Halloween lollipop. It’s called Trick Or Treat. It’s apple on the outside (just a hint!) and a candy corn on the inside. It’s quite good! I test everything I make before selling it. I usually make small individual candies first. I often end up with a stash. This stash is already depleted. I was pleasantly surprised by how good it is. So, if you’re a fan of candy corn, this one’s for you!
What else? I graduate this weekend! I can’t believe I’m finally done with pastry school. I started in July of 2010. I have given birth since then, which seems crazy to me. I was adopted by an entirely new class since then, too. It’s been a long time. Anyway, we’ve been working on our final cakes for the past several classes. Think of a wedding cake, but it doesn’t have to be for an actual wedding, if that makes any sense. Basically, we can do whatever we want within the timeframe we’re given. We do need a certain number of gum paste flowers for chef to grade, but they don’t have to be on our actual cake. We have to include some piping, as well as rolled out fondant. Other than that—color, style, concept—it’s up to us. Oh, and we can’t really do anything on our own. It has to be completed during class hours.
Anyway, I’ll have a picture of my cake next week. I will say this much: no one is likely to ever, EVER hire me to make their wedding cake. Also: I might end up friendless. At least that’s what I’m starting to think based on the response I received from my classmates. My “concept” didn’t go over too well with them. They looked at me with disgust in some cases. I got a snarl from one gal. And another said, “You’re not really doing that, are you? Because that’s really gross.”
Here I thought it was a little funny and not all that weird.
Something occurred to me on Sunday night while having dinner with Toby Joe. I’m 37-years-old and and I’m still very much considered “that fucking weird kid”.
“When will that finally change?” I asked him seriously.
“Never, Michele. You’ll die that way.”
“But I don’t, and never have, felt all that weird. I feel I’m very normal, even boringly so.”
“Well, that just means you’re really fucked up.”
So, yeah. My cake might be considered strange to some, which could be interesting since we’re “showing them off” on Sunday night during our graduation party. But I’m doing it anyway. It’s no stranger than fondant, y’all. And besides, I’m used to social anxiety and awkwardness.
Mihow 
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