We are so fortunate to be able to live in one of the world’s most beautiful areas…the Rocky Mountains. They are within minutes of our door step and we have an amazing amount of hiking, and camping close by. Every year, I request that we make our yearly treck into a place called Fish Lake, which is located in the Top of the World Provincial park. It is about an hour drive from our home on the highway, and approximately another 45-60 minutes on a bush road. We have headed into Fish Lake during all seasons, but my favourite is always summertime. The lake at the top is stunningly clear and the hike in is warm and casual. It’s just over 6 kilometers in, and has a relatively small elevation gain . . . which of course is lovely when you’re carrying a 50 lb pack on your back!
Being that this is my absolute favourite place to backpack into, camp and enjoy the cell-phone free zone, the only thing I could imagine making it better is warm, fresh cake! I’ve always wanted to make a Pineapple Upside Down Cake, and I finally had the chance to do so in this trip. I thought it was perfect treat to be able to bake in the backpack oven. The colours from the pineapple and the cherries stood out beautifully against the stunning scenery.
Our friend Kelli joined us on this trip. She’s an avid hiker and camper, so we knew she’d be a great one to have along to enjoy the hike and scenery. Unfortunately once we got to camp, she had some problems with her allergies, so we didn’t get to see much of her. Or maybe she was just sick of us and was so happy to be rid of us! Just kidding Kelli! We knew she was in rough shape for a bit, but she powered through and was ready to bake by morning!
Paul’s been experimenting with some more of the camera work on our recent trips and videos, and I think he’s doing such an amazing job. In this one, he’s using the GoPro Black for the hiking scenes, and the time lapses. He still was using the DSLR for the baking footage. I love that he is so talented . . . definitely works in my favour 🙂
