At the beginning of 2021, when the Pandemic was in full swing, I took up baking. Nothing particularly fancy, just learning how to bake breads and cakes and similar stuff. It’s fun, people really enjoy it, and, heck, lets be honest, it’s SCIENCE!
As the summer rolled around, I took a bit of a hiatus, and didn’t bake for a while. It’s hard getting motivated to work in a hot kitchen when it’s a bzillion degrees out. So the mixer and bread pans went idle.
This fall, I’ve picked it back up, and made bagels for the family for Christmas (like ya do), so for New Years, I decided to do something again.
Mosaic has a yankee swap every New Years. The pandemic has made this challenging of course, and even though we were optimistic, this year we did it virtually again (believe it or not, it went really well). The 13yo suggested that I bake a cake for our gift item, since ‘no one has ever done that before!’ (honestly I suspect he wanted some himself). So M and I dithered around a while and decided on a standard yellow cake but tried something new for the icing. The icing ended up being a Italian style maple meringue that was AMAZEBALLS. Once we realized we didn’t have a double-boilers (so we put a pot in a big skillet of boiling water, and also realized we REALLY needed a hand mixer to make this work – and was saved by a neighbor who brought one over in mid-stir), the meringue eventually cooked and turned glossy and thick.
Then we burned the cake.
So I ended up cutting out the middle of one, and took one of the bundt mini cakes we had used the extra batter for, and made this , which we able to ‘wrap’ as a gift without making a mess. The little dark bits are cruzilles, which are AMAZINGLY tasty, and bits of caramel on the top.
Presentation, I give it a 3. Taste, an 8.