Then it hit me, I am going to bake cake from scratch. Yessiree no boxed cake for me today. This was going to be my first venture in to scratch baking.
Step one; find a suitable recipe. Thank God for the internet, there are thousands of the “Best Cake Recipe Ever” posted every where. Picked one
Step two: buy all the ingredients that I will need that I do not already have. In my case that meant everything but flour and sugar. I never bought a bottle of buttermilk before.
Step three; mix the “dry” ingredients together. Mix the “wet” ingredients together
Step four; mix the wet then dry ingredients together, alternating between wet and dry to avoid those pesky lumps
Step five; place in the oven on two different racks so that half way through the baking you can switch them to insure even baking ( who knew all of this)
350 degrees for 38 minutes and voila 3 perfect round layers of cake. ( perfect at first glance that is)
On to the frosting. Lots of butter, cream cheese more sugar and a pinch of salt. Lots of beating till soft and fluffy, then add 12ounces of melted bittersweet chocolate and voila.
Let the cake cool, then put the layers together. Cover with a thin layer of frosting which is like a skim coat to keep all the crumbs. f
rom messing up the final product. Pop into the refrigerator for a couple of hours to harden the skim coat. Then take it out and pile on the frosting.
Hmmmm sounds great, Looks OK. Final verdict:
They have this new invention in the Grocery store. Made by a guy named Duncan. I hear he makes frosting too. I found very little satisfaction in my efforts for the reward. But then again maybe I just stink as a baker. I will leave that task to my brother Rich
Better in the garden than near the oven