Pat-a-cake, pat-a-cake, baker’s man.
Bake me a cake as fast as you can
Roll it, pat it, mark it with a “B”
And put it in the oven for baby and me!
– 1698 English nursery rhyme
I have finally decided to conquer my fear of cakes. For years, people have asked me to bake them cakes, but my standard reply is always “I don’t do cakes.”
The truth is, I’ve baked some amazing cakes in my life, but I’ve had just as many cakes that have failed, either for being too dry or for being hard on the eyes. Cake is more fickle than brownies, cookies, or pie. Bake it 1 minute too long or short and your cake will either be dry or underbaked. It takes a lot of skills to make a pretty cake – frosting and piping aren’t something I’ve spent much time doing. But guess what? It’s time to get over it and figure it out.
I’ve decided to bake a cake a day for a month, and I am also planning to take some decorating lessons from an amazing cake baker in town. Peche Petite Boutique Bakery made a groom’s cake for two of my close friends who recently got married. The cake was a stacked Raspberry White Chocolate Pastry Cream cake with whipped cream. The finished product was simple but elegant and clean and adorned with fresh flowers.
It was gorgeous, and something I would have been so proud of had I baked it myself. So, I’m excited to get some lessons from these talented ladies soon.
For now I’ll be coming up with flavor combination and recipes for at least 4 cakes that I will include in The Burly Cookbook, which is due out in the spring of 2018. I doubt I’ll post the fails here, but I’ll share my successes, so check back soon!