Today's cake is dedicated to The Home Bakers.
I rarely like to discuss about work because, as stressful, busy and time consuming work is, it will pass. Whining and complaining gets nowhere, and nothing gets done. But this time round its different. Juggling between finishing a dissertation, publications and finding a new job that pays the bill does take its toll. There were times that, I felt I wanted to throw the laptop away and move to the mountains. Thankfully, sometimes when things get tough, indulging in my hobby (cooking, baking and blogging about it) cheers me up, but it could be time consuming. Initially I couldn't bring myself to bake this cake as it seems to be a poor way to manage my time, but I felt so left out not baking this cake because (i) I really, really enjoy baking together with fellow THB members; (ii) butter is my favourite ingredient and (iii) me and my family loves butter cakes, its like OUR cake, and no other cake can even come close.
Besides, cooking and baking (i) brings me back from the brink of insanity, (ii) gives me the feeling of being control and (iii) offers instant gratification, so I managed to squeeze in some simple stuffs such as The Best Hot Chocolate and The Best Chicken Kebabs when I was too overwhelmed with work.
I am late. I am really, really late and really, really busy. Everyone baked their Almond-Crusted Butter Cake and the feedback was wonderful. I don't want to be left behind and definitely felt incomplete without joining, so I did it today. The recipe for Lou Seibbert Pappas' Almond-Crusted Butter Cake is with Emily, the host for this round of THB bake.
When I mixed the batter, I was shocked to find that it was so thick! I could hardly move the spatula around. So when I mixed the flour, I stopped short at 2 cups because it was just too unnaturally thick, and I felt uneasy. That was a reduction of almost 1/3 amount of flour the original recipe asked for. I don't know if I am doing it wrong somewhere. As for the amount of sugar, I followed the fellow THB's suggestion of using around 140 grams. I doubt if it would turn out alright, I had a lot of misgivings as I put it into the preheated oven.
The cake was baked in a rather low temperature, and it actually took sometime before it rises, and it didn't rise as much as I thought it should. Surprisingly, even with the amount of butter, the resulting cake was slightly towards the drier side, with dense and small crumbs. Just like the rest of the THB members' comments, it was unusual, and nothing like the butter cakes that we are used to. I still prefer my version of 4 Ingredients Butter Cake, but I can imagine that this butter cake appeals to those who are afraid of greasy cakes.
Looks like I have cake to eat for the next few days while slaving in from of the computer!
Hi, Sorry to hear about your "downs" at the moment, hope that this phase will pass very soon. Yeah, baking is a form of therapy with all the reasons you mentioned. I'm glad that you've decided to give this bake a try, this cake has mixed reviews among our fellow bakers, some like it, some don't. Take care and think positively! I'm sure everything will work out fine! :)ReplyDelete
Thank you for the words of encouragement. I am happy to find similar friends that seek solace in baking and cooking. :)Delete
Sorry to hear about your work situation but thankfully we have baking as a hobby!!
Your cake looks good! and if you ever have some balance after some number of days in the fridge.... slice them up and toast them!
Yep, baking certainly help to relief stress. Oh, you mean, the cake can be toasted? I'll try!
I did! > http://emilycookingforays.blogspot.com/2012/07/thb-almond-crusted-butter-cake-makeover.htmlDelete
Hope that you are feeling better after your baking therapy. Like you, I like to use baking too as my therapy and of course feel better to enjoy a successful bake... Ironically, I will feel worse if my bakes turn out to be a failure... Ops!ReplyDelete
Like you said, I prefer other butter cake recipe than this cake.
I did feel better, but when I was mixing the thick batter, I felt worst off because it was nothing like the cakes that I usually baked! Thankfully, it was alright, else there goes 3 sticks of butter. My heart pains to waste that much of butter.Delete
Hi Riceball, I hope all things will work out for you. Take care and take it easy. Bake more for destressing. I wasn't fond of the texture of this cake either. Prefer more crumbly type of butter cakes.ReplyDelete
good morning riceball, cant remember the batter was thick but the result was firm with tight crumbs, i would hv preferred the taste to be more buttery! yes, baking is therapeutic for mo too and nice to know that we all share the same passion that helps us to destress in a way. today is saturday, hope you will forget about work and lets enjoy the weekend!ReplyDelete
I'm not much of a baker so baking isn't likely to relieve my stress but I do understand that it is a wonderful creative process that many enjoy. Cooking does the same thing for me, sometimes.ReplyDelete
Butter Cake is one of those types of cakes that I prefer more like a pound cake texture. However, leftover butter cake, like pound cake has so many possibilities. Off hand, toasted and spread with jam comes to mind:) I bet it freezes well too!!!
Thanks for sharing, Jocelyn. Here's to lots more baking and a lot less work stress:)
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