(Okay, okay, to the very, very short layer cake. AKA, I generally only post food pics when it’s funny. Roger Rabbit rules, and all that.)
Because doesn’t everyone decide, ‘it’s after 10, it’s pouring rain and wow do I want cake’? Real cake. With many layers and perfect oozing icing and, well, you get the general idea. The you have to bake it yourself kind.
Lately, Friday nights at our place have been up late, both writing (him with annoyingly more productivity than I, *sigh*) and listening to music sorts of nights anyway so, hey, why not start something that I won’t finish until 1 am or so? No, that’s not sarcasm. That is actually my logic. *nods* And even if the cake isn’t absolutely perfect – it was a thrown together pantry sort of affair, necessitating several substitutions – it works.
Moment of Zen from the baking:
I only use milk to bake. I don’t drink it. It doesn’t really like me. At times I will, however, drink soy milk, so I got confused and was shaking the non-soy milk before I measured it out for the cake. Enter my husband, looking to help…
Him: You don’t have to shake the milk.
Me: *laugh at myself, facepalm, finish measuring the milk into the bowl and start whisking*
Him, laughing: Stirred, not shaken?
Me: Ha, ha. No, Mr. Bond. Whisked, not stirred.
Him: Right. Whisked. Milk should be neither shaken nor stirred….unless you’re making a martini for Alex Rider.
Oh, and none of this should be construed as me procrastinating from writing one bit. Nooooooooooo. (Okay, yeeeeeeeeeeees). Because it’s not like I’m stuck or any…*mumbles* Mmmmm…you know, this cake is pretty good. *nods, looks around searching for train of thought* Was I typing something? ;)