You'll trust me when I tell you, without giving any detail or explanation, that I needed to bake a cake for my parents last week. Some days call for a particular kind of celebration, especially when there is no way Hallmark could market an appropriate card for the occasion, and my parents had a reason to rejoice. In their honor, I decided to bake a cake.
I'm not your average baker. I'm worse. I've made some disasters in my time, some food chemistry experiments gone bad, and some ugly but tasty treats. Looking to avoid this kind of issue and working to keep special occasions special (and the focus off the detritus from my oven), I've taken to (gasp!) purchasing desserts and only baking the cupcakes that I've practiced and mastered (using the famous Magnolia Bakery recipe, give or take). The decision to bake a cake wasn't one made lightly.
I'm not shy about sharing my flaws and foibles with you. As readers go, I've found you to be very kind and understanding, so I know you'll recognize my challenge in having made up my mind to bake, recognizing that I am both a remarkably poor baker and a perfectionist! The idea of ruining another cake, when a cake was so very necessary, was almost enough to make me reconsider but pigheadedness resolve won the round and I baked. I made a chocolate cake.
As it turns out, the baking part wasn't so bad. The kids helped, and it was fun.
Assembling the layers and frosting the thing nearly pushed me over the edge.
I was this close (imagine the thumb and forefinger about a half centimeter apart) to putting out a distress call to my pal Ivy Brown because not only do her words give me confidence, I also believe in her ability to put a cake together better than my own. (Had I known my girlfriends L and Liz had graduated basic cake decorating classes, I'd have considered calling them, too.) But as stubborn and determined as I am, I forged through alone.
I. Baked. A. Cake.
And they loved it.
It was exactly what I wanted to make - a thoughtful gesture that was also delicious.

* * *
I'm learning some things about myself as I
age mature, and one talent I'm cultivating is
getting over myself, hurdling past my insecurities, fears and doubts simply by doing exactly what I want to do even if it means asking for help and possibly making mistakes. Baking a cake, knowing well that its perfect execution didn't matter nearly as much as the perfect thought behind it, was also a metaphor.
* * *
P.S. Another important life lesson I've learned: doubling the recipe for buttercream frosting enables one to hide a multitude of sins on a less than perfect cake.
Easy Vanilla Bean Buttercream (adapted from
Cook's Illustrated March/April 2005)
Makes about 1 1/2 cups, enough to frost 12 cupcakes (but barely enough to cover two layer cakes)
10 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 1/4 cups (5 ounces) confectioners' sugar
Pinch table salt
1 tablespoon heavy cream
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Beat in vanilla extract at medium speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl again, add heavy cream and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until fluffy, about 4 minutes, scraping down bowl once or twice more. Add drops of food coloring to create the desired pastry palette.