I’m back home and mostly recovered! That trip was the hardest thing I’ve ever done, but it was so worth it. I met amazing friends, both old and new (and my big sister!), and saw so much of the country! I’ve officially touched both coasts now.
I hit eleven tour stops all told, including the Vegas stop that was added after they made this map. The schedule was tough–every morning we’d have to get up around six, to be ready to go around seven AM. Then we’d have an eight to ten hour drive, and get to the theater two hours before the show to set up. We got so good at setting up merch displays.
During the show, we’d do whatever was needed–mostly selling merch and corralling fans, with occasional tasks like picking up dinner or making character card packs. The meet and greets at the end would usually get over anywhere from midnight to 2 AM, leaving us only a few hours to get back to the hotel room or friend’s house we were staying at and pass out, to get ready to do it again the next day! Tough schedule, but you do what you gotta do, right? Totally worth it. I worked with some wonderful people that I hope will be friends for a long time, and the energy at the stops was just amazing. Everyone was having a good time, excited and happy, and glad to be there. I tried to say at least a few words to every person that came through my line.
(Myself, Kimmie, and Shi being silly at the merch table while Kessie looks on judging us.)
And I even managed to get in some baking! Kessie’s mom’s birthday was a few days after we left, so I made her some cupcakes, plus some for us on the road. Hers were turtle cupcakes (devil’s food cupcakes with pecans baked on top, with caramel and chocolate ganache), and ours were simply devil’s food with chocolate ganache. We gave some to the tour team, and we were told they were inhaled. No pics since I was exhausted by the time they were finished, after the first show.
But that’s a few days gone already, and my baking fingers got itchy, so I whipped something up last night! I made this maple whipped cream with my sister ages ago, but this time I added more syrup and thought it was sooooo much better. But then, I’m a maple fiend. And maple+strawberries? Delicious! Who’d’a thunk?
Maple Whipped Cream
Adapted from JustJenn Recipes
4 cups heavy whipping cream
6 tbsp powdered sugar
6 tbsp maple syrup
1 tsp vanilla
Pour the cream into a cold stand-mixer bowl and whip it on medium-high til it starts to thicken. Then add the powdered sugar, maple syrup, and vanilla, and whip on high til you have a nice whipped cream. Don’t overwhip or it’ll get grainy–I overdid it just a bit, but not too badly. Eh, learning experience! And it still tastes lovely.
Then take your strawberries and wash them, cut off the stems, and core them. Sit them on their flat sides and cut halfway down the strawberry in an X shape. Then put your whipped cream in a piping bag and fill from the bottom so that the cream comes through the slits. Best enjoyed on the same day as made. I topped them with disco dust and a sugar heart.