You know a cake is a hit when you bake a Bundt cake in the morning, left it to cool, meet up with friends and come home to find the cake not only cooled down but almost half gone. We’ll I’m exaggerating a bit but that kind of made my day. Best baking compliment I’ve ever received.
This is the fifth recipe I made from the Magnolia Bakery Cookbook. So far, so good. Some recipes are a keeper while some I decided not to make for a very long time (Yup, me and the muffins still have a score to settle).
The recipe is simple enough, it contains only seven ingredients and the procedure is something I am familiar with. No “making a well” this time, just plain old fashioned creaming method which I am comfortable doing already. There was a time not so long ago, the creaming method gave me headaches. Remember the “not be repeated kapeng barako cupcakes? Good thing that old adage is true: practice makes perfect.
I wanted this cake to be extra special so instead of using 2 tablespoon of vanilla extract I used one plump and moist
Vanilla bean. Since I was too lazy to go to Glorietta, I
bought the bean at the Salcedo Saturday Market which unfortunately
cost me 100 times more than I usually pay for a bean but when
I took a bite of the cake, it was worth it.
Oops… I digressed… back to the cake, I call it the nibble cake because it’s the type of cake you dump into a cake stand in the middle of a coffee table, hand out forks to everyone and tell them to start nibbling. The perfect cake to share over good talks and long bonding moments.
This is a cake I’ll definitely bake again and again.
Happy cupcaking!
Aikko
Tidak ada komentar:
Posting Komentar