Description: Life measured out in cake pans.
I’m back! Did you miss me, my sad, lonely, long-neglected, barely-clinging-to-life blog? Because I’ve missed you dearly. The thing is, not only have I not posted anything for (gulp) more than a year, but I’ve hardly baked anything over that period. A coffee cake here, a batch of cookies there, yes but I really haven’t been baking with anywhere near the kind of regularity that I would like. But it’s a new year, and I really, truly, sincerely want to bake – and post – more often. So I’m going to give it an ho
Because I’ve been baking almost never, my cookbook shelf has felt very lonely. But a few days ago, I dusted the old books off and started poring through them. Did I want to start with something simple, like a coffee cake? Or maybe a batch of cookies? Or some kind of pudding or custard, in the spirit of winter? No on all counts, I decided; I chose instead to do something a little more ambitious. I received Julie Richardson’s lovely Vintage Cakes for Christmas this year, and, while flipping through it, my e
The first step is to make the butterscotch sauce that gets mixed with cream to make the filling and, eventually, dribbled on slices of cake. Incidentally, did you know that butterscotch sauce contains both butter AND scotch (i.e., whiskey)? Because I didn’t, and it was a revelation (and yet someone thought it would be a great idea to admit me to law school; it’s a funny world). At any rate, it’s delicious. First, you get out a saucepan and cook butter and brown sugar until they gets taffy-ish and smell heav