Perfect Ingredients
To Stand Alone
Written by MaryEvelyn
When I started baking I saw how my cakes could stand alone on their own freshness, bounce, balanced flavor, texture, appearance, rise and shape. With all of the right ingredients we can have a delicious dessert even without the icing for added sweetness and appearance.
We, mankind, have been gifted with all of the right ingredients to stand alone, but yet we seldom think that we can. We believe we need community, government, or assistance of some kind for us to make it. We never realize what we, already, have to give to ourselves. We have all of what we think that we must go to others for.
Over my many years, I have found that if I need anything, I need myself. I have found that for me it has not been the love of others that has made me continue on when I have been down, although it has felt good, it has been the love that I have of myself. It has not been the confidence that others have in me, although it has felt good, but the confidence that I have in myself when I lose my way. When I have been sick no matter how much I appreciate the love and concern of others, I am the one who makes the decision to get well, and therefore, brings forth wellness.
I feel that we may often forget the power we have individually and how our individual power is what brings us through at all times in our life.
Not one other person can help you in the way that you can help yourself.
We have been led to believe in the power of everything and everyone other than our individual self.
Even in prayer, as we pray for help, we ask outside of ourself. We feel helpless and in need of the church to gather in prayer.
I feel that if now isn’t the time, then when is the time to recognize, to embrace, to fill yourself up, to love from the spirit within thus knowing that you are the power behind every desire thus bringing forth that desire.
It is well to have a community but I question how strong a community can be without each individual being awake to their perfect ingredients thus giving them the strength to stand alone.
This week I baked a strawberry Bundt cake from scratch. I love baking from scratch, appreciating each ingredient added to give the cake its perfect foundation. I also enjoy having a slice of the cake before I’ve added a topping. I used fondant instead of icing. I found that the fondant adds a nice flavor but it wasn’t as easy to put on as I had hoped. It has indeed been fun for me to explore the ins and outs of baking these days. As imperfect as the results are, is as perfect as they are.
Strawberry Cake From Scratch Recipe
3 1/4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup butter (softened to room temperature)
2 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs (room temperature)
1 large egg white (room temperature)
1 cup milk
2 cups finely chopped strawberries (about 16 large)
Instructions:
Place oven rack in middle setting and preheat oven to 350 degrees F. Grease and flour your pan (for two 8” or 9” pans bake for 44 minutes. For Bundt bake for 50-60 minutes.
.In medium size bowl, whisk together the 3 1/4 cups flour, 4 teaspoons baking powder, and 1 teaspoon salt. Set aside.
In large bowl cream the 1 cup of butter, 2 cups sugar, and 1 1/2 teaspoons vanilla extract.
Add the 3 large eggs, and 1 egg white one at a time allowing each to incorporate before adding the next one.
Reduce the mixer speed to low and add the flour mixture in 2 parts alternating with the 1 cup of milk.
Blot the 2 cups of strawberries dry then gently fold them in with large spoon.
Divide the batter evenly between the two prepared cake pans (if you are not using a Bundt pan).
Bake the cakes 40-44 minutes or until a toothpick or cake tester inserted in the center comes out clean and tops are golden brown.
If using a Bundt pan allow cake to bake 50-60 minutes or until a toothpick or cake tester is inserted in the center and comes out clean and top is a golden brown.
Allow cake to cool completely in pan on wire rack before removing. I used a fondant to cover my cake and I loved the taste. Follow directions on the fondant package.
Before putting on the fondant you will want to spread a buttercream icing on the cooled cake so the fondant will adhere to the cake nicely.
After my Bundt had cooled I spread a thin layer of the buttercream icing on the cake. I then put the cake in the fridge for about 30 minutes for the icing to firm up.
During the 30 minutes I rolled out the fondant large enough to cover my cake.
For me, putting the fondant on the cake was a bit tricky. But the fondant package will give you more insight into that.
Buttercream Icing Recipe:
Prep Time: 10 minutes
1/2 cup butter (at room temperature)
2 cups confectioners sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 tablespoons milk
3 drops food coloring (optional)
Instructions:
Gather your ingredients.
Cream butter in the bowl with mixer or by hand until smooth and fluffy.
Gradually beat in confectioners sugar until fully incorporated.
Beat in vanilla.
Add milk and beat for an additional 3-4 minutes.
Add food coloring (if using) and beat for thirty seconds until smooth or until desired color is achieved.
