I baked a cake this weekend. I got the recipe from Martha (the January issue that was so good because it was a compilation of the best of their first 15 years). My cake is not quite as pretty as hers, of course, but turned out fairly well for an amateur. It's a very light spongy kind of cake with lemon curd between the layers. Martha called for a meringue icing, but I miscalculated the bazillion eggs required for all the different parts, and ran out of eggs. So I used traditional buttercream—nice and tart.
Baking is the most fun. Cooking a big meal stresses me out—orchestrating all the cooking times and the mad rush just before bringing it to the table. But baking can be done a step at a time, all methodical like, and then brought together, assembled, and stowed away in the fridge for leisurely enjoyment.
I've completely lost my touch with the decorating, though. Need to practice a bit more. I'll just have to make cake-baking a bit of a habit.
3 comments:
Even though it wasn't decorated fancily, it was still DE-licious! The lemon curd wasn't too tart and the sugary buttercream balanced the flavors very well. Two thumbs up!
The cake was most yummy.
"I want the chipper chicken."
I love the inventive cake stand in the second pic. It's like someone ought to BUY you one or something.... I mean, really....
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