Topic of the Month
Cakes
My best writing comes to me at night. It arrives within warning. Sometimes it steps politely, almost tentatively, out of the dusky edges of my mind as I’m falling asleep. My thoughts recess obediently, filing out of my head, and the writing pokes its head in, as if it’s the last straggling coworker in the office, as if to say: “Excuse me? Just a few things quickly before I head home.”
How’s your weekend going? I saw a sign in a shop today—a quirkily illustrated poster with the words ‘have a marvelous day!’ scrawled across the top. It showed 12 hand-drawn squares, each depicting something to marvel at: the scent of roses in a flower shop, a hot cup of coffee, the sun on your face.
I liked the reminder of what the word can be—not just excellent or fantastic but related to stopping and marveling at something (especially little things). How nice to wander through the world with a healthy dose of wonder: willing and ready and looking to be surprised or delighted or both.
Tips + Tricks
Freeze your layers after cutting and before frosting -- this keeps the cake from getting as crumby when you frost, and it makes it less likely to fall apart as you handle it. Wrap cooled cake layers tightly in plastic wrap and freeze for at least one hour.
The trick to a prettier layer cake is starting with even layers. To ensure even layers, let your cakes cool out of the pan. Use a very sharp serrated knife, and go around the edge, slicing only an inch in. Once you have the edge fully cut, finish slicing into the center.
Buttercream is the easiest frosting to spread and it's ideal for intricate decorations. For a more forgiving -- and less rich -- option, use seven-minute frosting. Similar to a Swiss meringue, it uses only egg whites and sugar and whips up into an airy, ethereal mound, making even the most rustic and messy application gorgeous in a rumpled way.
Using the proper amount of flour makes all the difference when baking: Add too much, and your cakes are leaden and dense. For the most accuracy, weigh your flour instead of measuring it out in cups. If you don't have a scale, measure your flour by gently spooning flour into your measuring cup (instead of scooping) to avoid packing it down too tightly. Sweep a finger across the top to even it out.
As a living, breathing human being, I do love chocolate. I understand why the grocery store check-out counters are lined with chocolate bars. I understand why Willy Wonka is a great movie. (In fact, I completely understand why Augustus Gloop fell into that chocolate river. I’m with you, Augustus! I’d have thrown on my suit and hopped in there with you too!) I understand why Smitten Kitchen has a killer recipe for a cake called the “I want chocolate cake” cake. And I understand why my mom used to hide the chocolate chips at the back of the freezer when we were little. Honestly, she probably still should.