The last few months have been pretty crammed with baking as I scrambled to hit my 12 new cake recipes before the deadline on my 28 before 29 list. Now that I am in the clear, I’ve taken a baking break and have been reflecting on all the things I learned along the way. I’ve discovered that I really like baking with a friend or family member (mostly my mom and my friend Rachel); it helps me relax and enjoy the process since I know that there is someone double checking ingredient lists and recipe steps as we go along. I discovered that I am a frosting snob. Cake can vary on texture and flavor and be fine, but frosting!? If it isn’t right, I scrape it off and throw it away. Which makes me feel like a diva, but I can’t help it. It does, however, make me that much more excited when I find one that truly like. Whipped ganache or peanut butter frosting? Yes, please; I’ll bring my own spoon. I’ve also started thinking a lot more about presentation. Several of the later recipes I tried called for more precise assembly and the reaction from the taste testers was overwhelmingly positive. A swirl of fudge here, a carefully place berry there, and it made everyone feel like they were getting something extra fancy.
I am currently working on my 29 before 30 list, that I will be sharing with you next week, and I am definitely going to continue the trend of trying new recipes. I am hoping to expand my culinary comfort zone past cupcakes and start putting a little extra consideration into my presentation. To get inspired, I have once again turned to Pinterest for help and my Cake board is making me feel like it will soon be time to again pull out the mixer and don my apron. Here are a few of the recipes I am currently considering.
Another thing I want to work on is the quality of my food photos; we eat with our eyes too, right? And those pictures above? Gorgeous, and they make me very, very hungry.
All images are from the blogs linked in the titles and can also be found on my Cake Pinterest board.