Folks, Cake Week is only two weeks away…
Did you have fun with pie week and cookie week?
Ok…well, this is awkward…
I’m going to go ahead and pretend you gave me an enthusiastic, “Yes, ma’am!”
My initial idea was to make a Boston cream pie (a cake disguised as a pie, only in title). I bought all of the ingredients, even printing out a few recipes to jive off of.
Then I ran out of eggs.
Trip #2 to the store.
Then I realized I had no cake pans (wha?!?).
Trip #3 to the store.
Even the parchment paper eluded me. I should have taken it as a sign that Boston cream pie was not in the cards, but I soldiered on.
The cream filling and ganache were both divine, but the cake texture was like sandpaper. Do. Not. Want.
After all that, I knew I had to find something that had:
1) Few ingredients
2) Easy Instructions
3) Delicious flavor and texture
Enter: Chocolate lava cake
We’ll all have to wait until Cake Week for the recipe. (visit again on Valentine’s Day)
In the meantime, I’ve been searching for a “science-behind-baking” sort of book. My dad always taught me to cook by feel, but that doesn’t work for baking. I definitely need some practice and guidance.
I found a few, but this one looked especially promising:
Do you know of any nerdy baking books that might help me understand how ingredients play together? Do you cook by feel or do you stick to the exact recipe?