Shake and Bake
So we (Philly in the house!) were extremely lucky enough to get over 2 feet of snow from the snowstorm which basically snowed almost everyone in.
Unfortunately, there isn’t really a lot of food in the crib. And I ain’t one who go grocery shopping before a big storm. That’s what delivery is for.
Fortunately, I have eggs, flour, milk, and sugar. So what did I conjure up with only those ingredients?
Well, my friend, today is your day. I am going to make bake cake. I am not a good baker at all. I tried to make Red Velvet cake once before and it wasn’t red and it was dense. It really hurted my baking self-esteem. I just don’t got baking game like that.
I was kinda disappointed by the color of the cake. I was hoping for it to be less dark, and more of a golden brown. The edges of the cake were a little more dark and here I go thinking again, “Man I’m terrible at baking.”
The cake came out really good and much better than it looked. Don’t judge a book cake by its cover crust - unless it’s totally burnt.
The cake was light and buttery. How do I know it was light and fluffy? I took a moderately thin slice and shaked it on the plate and it was doing the stanky leg. The crust was a pretty good balance of crisp and chewy. I am surprised at myself. Food network eat your heart out.
I ate 4 slices. I don’t know if it’s because it was good or because I was just hungry. I had to try the middle to see how good it was and it was pretty damned good.
Who say’s you can’t have your cake and eat it too? I just did. I baked it too so I feel proud. Who wants cake? I’ll bake you one. You buy the ingredients. I shake and bake.
I think the cake would come out a lot better if I had baking flour instead of all-purpose flour. And probably be better if I added some baking powder. You know, because we ARE baking. Would you eating spaghetti and meatballs if the noodle was lo mein? Exactly.
Another cake baked, another lesson learned. Happy baking.
By the way, I hate snow.
