It has been a long while since I last posted. The schedules were tight since someone from the family recently came home from the international working community and will be leaving again that quick. I took a few pictures on what has been happening in the last 2 weeks I think with regard to my farming adventure
but I chose to wait it out a bit and let my plants reach a month old before updating you on that. But with regard to my baking journey, I acquired a baking milestone!
The someone I mentioned is my dad. He has been working abroad for most of his professional life as a civil engineer, mostly in the gulf countries. His stay here was both for vacation and work. Of course, I wouldn’t pass the chance not to let him taste my baking. And because he will be coming back not after a year, I decided to bake my first cake. Yes. That made it even more special. The cake I made was my first ever, and I hope in the next year that my dad will be coming back, I’d be able to perfect a few recipes. By the way, contrary to other people’s ideas, I have never tried to bake a cake in my life. It scares me to my core. I don’t know why but I am thankful that I was able to finally faced my fears and baked one for my dad. It was a Red Velvet Chiffon Cake, from the Heart of Mary. It is kind of hard to think of something to bake especially cakes since there is a wide array of different flavors and techniques to choose from. I chose a simple and popular and highly commercialized cake which I think will be better if made from the home, and from the heart.
This cake was, as expected, chiffon. I generally don’t like super airy and spongy cakes like that of chiffon but making this cake taught me a lot about technique and finesse. In baking, all the qualities needed by an athlete or an artist needs to be present since making a cake is both technical and creative. Although it was kind of dry (which I guess I overcooked it a bit because I waited for the timer to finish the 60-minute time), the cream cheese frosting gave it another dimension. I will be trying another brand of cream cheese (I used Magnolia) in the future since I find it too tart or sour for my taste, but over-all, it was a great first cake! Oh, and by the way, adding white chocolate shaving on time adds a nice touch and texture.
I’ve gone artisan! And I loved it. And because of that, I have decided to make my own 365. But in my case, 52. 52 Cakes in 52 Weeks (since there are 52 weeks in a year). This will be my weekly challenge for an entire year. And I am so excited! I will be calling this segment: 52 Weeks of Cake.