Why do the high-altitude directions have you add 1/2 cup of flour, if the cake is then going to taste too flour-y?
Why did the powdered sugar that I had stored in a canister have all the moisture sucked out of it, and become a rock sugar cylinder?
Why did the frosting not seem to get any darker from the 6th to the 16th drop of blue food coloring?
Should my baby even have food coloring?
And why is it sooo hard to frost a cake, when the frosting seems to simply pull off cake molecules, rather than sticking to the cake as a whole?
These are the questions I'm pondering as I go google our local grocery store's bakery hours to see how early I can call and order a cake tomorrow morning.
1 comment:
This makes me laugh! I took a cake decorating class and bought all the gear - even a "smash cake" pan.... And Drew ended up with a store bought cake! LOL
Post a Comment