Sagas are the long tales of the history of a people. This is a mini saga of the brief history of baking a cake that I haven’t made in years.
I assembled all the ingredients, followed the directions and when the cake came out kind of flat, it was with a jaundiced eye that I stood in disbelief looking at my tasty, but not fluffy cake. Reread the recipe I used and while there are two identical recipes in my cook book; one calls for 2 Tablespoons of baking powder and the other for 2 Teaspoons. It must be an error, because 2 teaspoons of baking powder just doesn’t do the trick. The Flat Earth Society might like this cake, because it is pretty flat and dense. Tasted fine.
Cake # 2 went better, but my ancient oven cooks unevenly. Keep going. The frosting event was a great mess. Cooking sugar and water, you’d think I could figure that out. Yes, me too. I was winging it. (“Danger, Will Robinson!”) Should I have checked on the Internet before I started cooking the sugar and water and egg whites? Yes. There were no detailed instructions.
There was gooey, sugary frosting from one end of the kitchen to the other. My denial about the grainy sugar, that refused to melt, caused me to keep cooking and tasting it. (Yuk! I can’t get the taste of it out of my mouth.)
Just because I can cook a quiche and some pies does not a baker make. This is where I admit I am delusional about my cake baking skills.
Tip #1: Use fine baking sugar – not granulated sugar (Thank you to Anna for the tip for the 2nd batch of frosting). Melt the sugar, cream of tarter and water first. Then add in the egg whites.
Tip # 2: Find better instructions when I’m not sure of the recipe. Practice makes perfect.
Two cakes and two frosting batches later I know why cakes cost so much from a good professional baker. It’s an art.
Anyhow, experimenting is fun. I used coconut on one side of the cake and De Ruijter real chocolate sprinkles from Holland (Thank you, Sabina.) on the other half. Everybody liked the cake. We couldn’t stop eating it!
Your comments and recipes are appreciated.