One of the adjustments to living in Havre then, is learning to live without bakery treats. Or, more accurately, learning to bake treats for myself. Now. I've been baking for years. I love to bake and I love the science of baking. I make a delectable range of quick breads and muffins. I've gotten darn good at those items, if I do say so myself. But cake. Cake is a different creature. Cake is much more delicate. Cake requires precision. Cake requires real butter, real whole milk, sifted cake flour. Cake, it seems, takes way more effort than say, banana bread. Or does it?
About a month ago, I made my first ever carrot cake. And I was super excited about it. It was moist, delicately flavored, and delicious. But carrot cake is much more forgiving than the more delicate cakes like yellow cake.
This afternoon, I set about the task of baking a classic yellow cake. I used America's Test Kitchen yellow cake recipe. It looked and smelled rich and buttery and silky. And surprisingly, making a yellow cake did not take that much more effort than making pumpkin bread. Oh sure, I had to weigh and sift the flour and yes, I had to incorporate the butter one tablespoon at a time. But I have a kitchenaid. The kitchenaid did all the work. I just followed the directions. And then I made chocolate frosting in a food processor.
I must say. I am very pleased with the outcome. I have not tasted it yet, but it sure looks delicious.
And that is how I have come to enjoy cake in Havre. I make it myself. Sure, I loved going to the bakeries in Missoula and Boston and just picking out the slice I wanted. But there's a simple satisfaction in making all food you consume. It's like the food becomes part of you because you've put in the time and effort to make the food tasty. And I must say, I am more satisfied with the things I eat here because I made them. I can't wait to try this cake!
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