Cooking Addict

The first cake that I ever baked was a scratch cake on the Independence Day i.e. Fourth of July. The plan was to bake three layers of the flag making it totally festive. The whole idea gave me the feeling of pride. But as they say that before a fall comes the pride.

Since I was running short of cake flour so on advice of my mother I used regular flour along with sift twice and dying the batter with food coloring. The result was more than obvious but disaster. The recipe was completely wiped away from my mind and sifting twice was no excuse for running out of cake flour, so the result was that the pride that I had in baking that cake for independence day was a tricolor no doubt, but orange green and yellow, that obviously gave people a stomach ache.

All the pride had gone since there was no match to such a baking failure. But learning a lesson I have come to the conclusion that some disasters can be saved. Baking among all the cooking exercise requires the most accuracy and care in measurement and mixing. Cakes are best and the most creative dessert that I have ever come across. They have a wide range of canvas from one layer to rolls to sheet cakes to angel food. In my personal opinion cake mixes of all kinds are the most satisfactory prepared food products.

The main types of cakes includes Butter/Shortening cakes which are the classic ones. There is a sure shot smile on the guest faces once they are served with this kind of cake since there is a magic on the batter. They are usually the cake one would order for birthdays or for a special occasion. Powdered sugar can be used for glazing or dusting purposes and incentive can be provided with lemon or butter cream nut fillings. This category is also inclusive of upside down and fruit cakes.

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