I snagged myself a copy of Snacking Cakes by Yossy Arefi, and it's so much fun! The cakes are so cute and delicious and easily converted to gluten free.
Here is a list of cakes I have baked the last few weeks:
Chocolate peanut butter with peanut butter glaze with chocolate peanut butter balls (for our anniversary)
Coconut lime
Banana peanut butter with cocoa glaze
Apple with salted caramel glaze
Two cakes I didn't get pictures of but were delicious:
- Spiced honey with almonds
- Oatmeal cookie with chocolate chips
Not to mention the birthday cake I baked for the not-so-baby small human (a hazelnut meringue with whipped cream and mandarin orange segments in the middle)
In many ways, I'm clearly using baking to deal with my stress and things going on that are challenging, and that's not a bad thing. I'm also having fun and baking in a way that's manageable this time of the semester--small cakes that are whipped up with minimal dishes needed (and can be done by hand). And while I still love making gluten-free sourdough, I'm also just not able to commit as much time to baking bread, except on the weekends, so the cake baking has been good for getting a baking-fix in on more limited time scales. And the elder child is pretty happy with this arrangement.
By the way, if you're a cake-baker and use 9" round pans, get yourself some precut parchment--it makes baking cakes (or other round things) sooooo much easier.
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