Today I proved my theory on why happy-go-lucky or instinctive working is the best way forward and that trying only leads to failure. This is not a negative theory, it is in fact a learning curve which in future will save time and energy. The lesson was learned from the following cake baking:
Cake One: A Banana and Lime Cake. This was initially going to be for the Mitchell family. Great time, care and attention was paid to the ingredients, the baking time, and the icing.
Cake Two: Also a Banana and Lime Cake. While 'cake one' was baking, I thought I would whip up some ingredients for the same cake, but this one was intended for my dad and myself. As this was the intended destination for the cake, the ingredients were just estimated, thrown together, baked then iced in quite a slap dash manor with little regard to the overall appearance etc etc.
The results were quite alarming; in taking extreme care and attention the whole thing went wrong with cake one. The sponge was rock hard, slightly burnt and flat. The icing was too runny and didn't sit on the cake properly.
With cake two though... well, it couldn't have gone better. As a result, cake one is now for my dad and myself, while cake two is on it's way to the Mitchell family to enjoy. I took the liberty to photograph them as words can't really describe how badly care and attention ruined the cake. From now on, instinct is the way forward because the more you think and try at something, the more it fails.
Cake One:
Cake Two:
You had to firstly know you wanted to bake cakes.
ReplyDeleteYou also had to go out and buy the ingredients before you could make the cake.
You also had to make the first cake first, before the second one worked.
This, I would argue, is proof that research, planning and development is the key to success. Intuition, which itself is born of having tasted lots of cake previously and understanding the aesthetics of a good cake, can not be solely responsible for the success of cake two.
Besides, the proof of the pudding is in the eating, so to speak, so we'll have to wait to see what the Mitchell family have to say about cake two to really test your theory.
Never-the-less, great post.
Technically, cake one was cake two, as I first made this type of cake about two weeks ago. All ingredients were estimated and no care was take at all, it turned out really good :D
ReplyDeleteWith these two cakes though, I have report that cake two tastes great and I can vouch that cake one actually tastes better than it looks.