02 March 2010

Smallish Cakes...

I am back.
I know it has been awhile since I posted anything, but I can't really say why. I haven't been busy, or in a funk. I haven't been away or on a little mental vacay. I just haven't posted. Silly, I know, but there it is. I had a revelation today, though, and wanted to S-H-A-R-E.
Here goes:

Thisis a Rubber Scraper. It is designed to get the last drop of cake batter, cookie dough, etc. from your mixing bowl. It is also a baker's worst enemy. Sort of like the Devil in rubber form.

Allow me to explain...if you own one of these hideous utensils, you will likely use it to scrape the sides and bottom of your mixing bowls clean as a whistle when you make some toothsome concoction, and then you will be missing out on one of the great joys of baking. When I make a cake, I use something completely useless to scrape out the bowl, just so I am sure to get plenty of batter for myself, of course, I can not share with the children, because raw eggs could harm them. I am a better mother than THAT, I tell you. So as my cake is baking, I enjoy a pretty substantial treat, and I will also let you in on a little secret. Warm cake batter is EVEN BETTER than room temperature cake batter! This is more than just a guess! One day, after I had popped my cake in the oven I realized that the amount of batter I left myself was insufficient to take the edge off of my craving and so I stuck a large spoon into the Bundt pan to get some more. It was warm and lovely. I do still leave some in the bowl, but I usually find a deep spoon and steal some from the warmed pan full of batter-ey wonderfulness. I recommend trying this immediately. Of course, be prepared for your cakes to be a little on the smallish side...

1 comment:

Run Lori Run said...

Now that is something I have never tried: warm batter. I'm making muffins today so I'll try it!