This morning I packed up the little chocolate cake I baked last night. I left it in the tin, un-frosted, and put it in the front basket of my bike. A risky move, because parts of my commute are pretty bumpy. The winter weather wasn’t kind to the roads since Ireland’s not really huge on keeping the roads smooth (or in some cases driveable!).
Happily, the cake made it in one piece, snug as a bug in its tin. I packed the pretty pink frosting in a container, threw in my off-set spatula and a package of hundreds and thousands (way fun name for those tiny, colored, spherical sprinkles), and headed off into the misty morning.
I frosted the cake when I got to work, and it’s off to celebrate a 99th birthday. I hope it brings a big smile.
It will be yummy, which is the important part, and it was a cute, petite, pink cake. Just what was ordered. It wasn’t perfect, but it was pretty cute. The icing was a bit thick, and without a mixer to beat in a little more milk, I just had to make it work. Were there chocolate cake crumbs in the icing? Yup. Will it change the taste? Not a bit.
There was a bit of twittering between these new friends yesterday about whether publicizing our cooking or baking disasters would be a popular endeavor. I’m not sure total disasters are that helpful for readers or home cooks, but I for one rarely bake or cook anything perfectly. Rarely. I think that might be comforting for readers who are a little new to the kitchen.
So want to hear a little bit of my kitchen reality?
There are a lot of times I realize halfway through a recipe that I don’t have most of the ingredients. You know that whole mix-the-dry-ingredients-first thing? Never do it. Knead for 10 minutes? Yeah right.
My favorite meals to cook involve just one pot. I love chopping, not a big fan of waiting or recipes with too many ingredients and steps. And I create a lot of leftovers. I almost always cook for an army. Good thing Michael has a good appetite!
I’ve had my share of disasters. A few months ago I decided I’d make caramel popcorn and managed to turn it into a burned, blakened mess that stunk up the whole house. The problem? I put it in the oven at 150 C when the recipe called for 150 F. Days later I was still scrubbing the oven.
So there you go, a tiny glimpse into my kitchen reality. What’s yours?
6 Comments
Love the cake, I bet she was tickled pink!
I’ve has lots of disasters, I have this terrible habit of putting the grill on instead of the oven which makes for interesting blackened cakes! They say Crème Brulee was invented as a result of a cooking disaster, so maybe it’s good to make a few mistakes along the way 🙂
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