Skip to main content

Stretching My Cake-Baking Skills #FoodieReads


When I first met my husband, I told him that I didn't bake. I could cook, certainly, but baking was far out of my comfort zone because baking requires measuring. Cooking can be fast and loose.  You can be imprecise and still create delicious savories. Imprecision in baking can result in disastrous textures or horrible tastes.

Over the years, however, I have grown to not just enjoy baking but thoroughly love it. Whipping, whisking, measuring. I fall into a relaxing rhythm when I bake. And, when I'm going for truly precise baking, I even pull out my digital kitchen scale. So, I've come a long way from my measurement-eschewing days!

A few months ago, I joined a blogging group called 'The Cake Slice Bakers.' I was excited that they planned to spend the year baking through The European Cake Cookbook by Tatyana Nesteruk.* I relish year-long projects that allow me to explore an author or a subject and theme in depth. And baking cakes, I knew, would be a challenge for me.

While I do bake, my cake-baking skills are moderate and my cake-decorating skills leave much to be desired. Here are a few cakes I've made in the past. They tasted great, but they weren't very pretty. Case in point...




Enter the world after Nesteruk's book entered my kitchen. I didn't want to write a review of the book until I had a few months under my cake-making belt.  For these #TheCakeSliceBakers reveals, I've made...



And this one hasn't posted yet, so mum's the word! But this is the easiest buttercream I have ever made and it was both delicious and pretty. I've made it twice since learning the method.


What has me completely enamored with this book: the recipes are interesting, the flavors inviting, and the techniques challenging. And, of the four cakes that I've made, I have already adopted processes for making mousse and buttercream that surpass anything I've previously created. When I continue to go back to a cookbook, I call that a winner.

If you're interested in stretching your cake-baking skills, I highly recommend this book. I'm looking forward to the selections for the rest of the year. By December I should be a much better cake-maker!

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Click to see what everyone else read in May 2019: here.

Comments

  1. I am making my first cake with this group this month. Can't wait to join in the fun.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh