cross “baker” off potential careers list
So my family and I had our Easter celebration this Sunday since my sister and her family (including the much beloved baby Addison, pictured below being smooched by her loving auntie) will be at her husband’s family’s house next week. I was commissioned to make dessert, which always puts me in an excited state of twittering (not the capital “T” kind) and fussing. I do so love to bake and, in my optimistic enthusiasm, decided to do my first layer cake with my friend’s Red Velvet Cake recipe, as well as a Lemon Icebox Pie from the Sweet Serendipity cookbook.
Well, one thing I have discovered — I don’t think I’m cut out for baking as a career. I’ve been mentally toying around with the idea of perhaps pursuing some kind of culinary endeavor but today showed me that if I do, I certainly need to unwind a little before I try.
The cake was way too dry and the frosting too runny. The cake stayed together and was all right, but not the towering beauty I imagined. I almost burst into tears in my parents’ kitchen and everyone stayed away from me the first 15 minutes I was there because of my fuming and snapping. Not a pretty sight, people. Not at all.
The pie turned out pretty good — the custard was maybe a little softer than I would have liked and not as lemony (I will add lemon zest the next time), but I doused the top in homemade whipped cream and it turned out yummy enough. I particularly liked the different twist that two tablespoons of cinnamon in the graham cracker crust added.
So moral of today’s story: I am currently too high-strung to pursue baking as a potential career option.
Also, I watched “Ace of Cakes” at my parent’s house and blushed pink at my silly crush on the sous chef Geoff at Charm City Cakes:
A cute, nerdy baker with a beard? Sigh and swoon. (Maybe he could help with my cake-induced stress — he always seems so calm.)
[Photo credit here]