cobbler’s a’ coming
cobbler’s a’ coming
Pie for dessert, pie for breakfast.
I’m currently listening to Taylor Swift’s Red (the album) on repeat, ‘cause it’s just one of those days. This is of course, in case you were wondering… What? This isn’t a livejournal? Anyway, I’m also drinking a summer flavored drink I mixed because it’s been warm enough to wear dresses without stretchie pants underneath, and I deserve it.
A little while back, at the beginning of this month, I baked a gagillion cupcakes, by myself, in my kitchen for a “May Day” party (it is still May, right? I’m on my second summer cocktail because it’s been warm enough to wear dresses without stretchie pants underneath, and I deserve it… I digress).
Lemon cupcakes with a Lemon (American) Buttercream.
This is what all the dries and sugar look like prepped out.
And lemons, of course. And lemon juice. And lemon zest.
A bowl full o’ eggs.
Now I say, I made 110/140 cupcakes because… mid baking… I had a darn baking blunder. In a big way. My first batch, of 30 CUPCAKES, was missing half the eggs… we’re talking 4 eggs instead of 8. Big boo boo. This also caused them to have a not-so-ideal texture and they crumbled and also burnt only on the bottom.
I remember when I staged at this restaurant the chef/owner told me what he usually asks possible pastry chef’s, when they come in to stage/interview.. “what do you do when you mess something up? or something doesn’t come out right?” The correct answer is, do it again. Some mistakes can be hidden under frosting, or fixed with a cookie cutter, or calling it bread pudding… but sometimes in baking, you just need to do it over. So I didn’t make the mistake again. And I baked an additional 30 cupcakes so I would fulfill the order. It happens.
I like this picture a lot.
Even though when I do a big order, out of my own kitchen (this one being the largest number of baked goods paid for by someone else, in my kitchen), I get super stressed, especially when I’m also working and babysitting.. but reflecting on it, I’m happy I did it.
This is what 96 cupcakes looks like in my fridge. (Not pictured is 18 more cupcakes) #bakersparadise
It’s near the end of April break and I’m trying out a recipe for the first time.
I’m really good at vacation. Having down time used to be hard for me, but since my first funemployment I’ve learned how to better fill my days with a good mix of productivity and relaxation. Today I took care of some emails and phone calls, did a bit of necessities shopping (a la CVS and the corner store down the street), washed the (pre-baking) dishes, ate an entire, really-yummy-large-caramel-and-cream-filled-chocolate-egg, caught up on a couple podcasts, vacuumed the bedroom, went for a run, baked cupcakes.. all before 6pm!
I’ve found that I enjoy being alone more than I used to. I’m okay with quiet now.
It really feels like Spring in Boston, and I’d take allergies over snow and cold any day! Happy Friday!I have to do another load of dishes now…
Blue Velvet Cupcakes and the Ugliest Cake (neither pictured)
This weekend I made cupcakes for a bridal shower and then I took zero pictures, with the exception of the photo above. The cake batter was the same color as my apron, and I thought it was neat, so i just had to capture that. One of my besties from college is getting married in May and the wedding is nautical themed. Our bridesmaid dresses are navy blue so I thought it’d be a great idea to make blue cupcakes!! After baking, the color of the cake was a darker color than the turquoise you see above, but definitely not navy blue. Surprisingly, it did not ruin the bridal shower. I mostly followed this recipe from Paula Deen, (creating a cake flour substitute) and made a different cream cheese frosting. I need to stop using a new recipe when I am baking for others. I often feel stressed because I am not sure what the outcome might be. Luckily, there were no major issues, with the exception of the color. I think to get a more navy color, the base of the cake would need more coco powder, or other such dark ingredients.
I had some extra cake batter and so I made a mini layer cake. I still haven’t gotten the hang of cake decorating, nor have really dedicated a lot of time to it. Waiting for the cake to cool, and then trimming it and all that jazz is just… blah, sometimes. Generally when it gets to putting on the “crumb layer” of frosting, I just want it to be done, so I get a little lazy. I covered my 6 inch cake with cream cheese frosting and then added some dye to the frosting and piped a mess of blue to finish it.
It may be one of the ugliest things I’ve ever baked. But it’s still cake.
Making “cake flour” courtesy of @joythebaker
Check out her instructions here!! (I rarely have cake flour in my pantry so I usually use this substitute, it’s SO simple)
Well, it’s almost Wednesday.
Today I ended my not-so-bad work day feeling rather cranky. I didn’t want to go to the gym to burn off some steam, so I came home and started to eat chocolate chips by the handful. I then decided it was time to bake!