Friday, February 1, 2013




I'm obsessed with baking...especially cake.

I had a next door neighbor who baked all the time when I was a little girl.

I remember going over to her house when I was just 8 years old to learn how to make a cake.

Her name was Mrs. Ruth.  

Mrs. Ruth and her house always smelled like happiness...and I wanted some.

sidebar:  hers is also the kitchen where I got my ears pierced with a block of ice for numbing, a sewing needle and white thread...Ouch!  

I know, I know...I grew up in New York City, but believe me...I was still surrounded by country.

To this day anytime I make a cake from scratch or try to wear a new pair of earrings, I think of Mrs. Ruth.

She was really kind and patient...but, she had a lot of rules when it came to baking.

Sad to say, I'm still trying to master the perfect cake.

I either get the frosting perfect or the cake perfect...

It's rare that I get them both right at the same time...

but that doesn't stop me...

I love baking cakes.

...and this is my latest baking adventure...

a basic 1.2.3.4. cake 
with a strawberry, cream cheese frosting

The cake was perfect in flavor and texture...

The frosting not so much...

Too runny...sad face...UGH!

...it was still good though.

frosting ingredients...






Here is the recipe I used to make the cake...

It's off the bake of the Swans Down Cake Flour Box

2 Sticks of unsalted butter
2 cups sugar
3 cups of sifted cake flour
4 eggs
1 cup of milk 
3 tsps baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract

preheat oven to 350
butter and lightly flour two round cake pans

Cream butter in large bowl.  Gradually add sugar, creaming until light and fluffy. Sift already sifted cake flour with baking powder and salt.  Add eggs one at a time to creamed mixture, beating well  after each addition.  Add flour mixture alternately with milk and flavorings, blending after each addition until smooth.  (Do Not over beat as this will yield a dry cake.)  Pour into prepared pans.

Bake for 20 to 25 minutes or until tester inserted into cake comes out clean.  Cool in pans 10 minutes.   Remove from pans and finish cooling on racks.

For more baking goodness visit their website www.swansdown.com

2 comments :

  1. okay, I need to save this to my Pinterist account!

    ReplyDelete
  2. mmmm...cake! and i love the back story from your childhood. :-)

    ReplyDelete

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