Here’s what happened so far,
Last December, I had decided to make a Red Velvet Cake on a whim. After a day of recipe hunting, when I arrived in my kitchen to do the actual baking, a new difficulty materialized at every step. Finally, when the butter was posing to be too tough to mix, I gave up and walked out.
When in Masterchef Australia, things don’t go well, contestants conveniently discard the batch of under cooked food and start afresh. But life isn’t Masterchef Australia; there was no way that I could walk out abandoning the half done ingredients without a huge bout of guilt taking control of me. That was a good 200 gm of flour, butter and sugar bound for trash only because I did not have the sanity to melt the butter before using it. So, I took a spoon and slowly began folding the curd mixture into the butter and sugar. I would swirl the butter, then even it with the spoon and then repeat the swirl.
As soon as the butter and curd made peace in the bowl, I added a teaspoon of vanilla essence and beat it with the electric blender once. One monumental task done, it was time for another, I had to add flour to this mixture. The consistency of the mixture was thick already, so I decided to approach with the flour in small portions because I did not have the time to afford another almost walk out session. I split the flour into 4 portions and added it one after the other, moving to the next portion only when the first incorporated well and smoothing out any lumps that occurred. Fifteen minutes in the calling a truce of the thick skinned ingredients, the batter seemed done. For the next step I had to mix 1/2 a teaspoon of baking soda to 1/2 a tablespoon of vinegar and wait for the froth to rise before I add it to the batter. That is how the batter was done.
My brain still wasn’t convinced that I had come this far. So I continued to match the appearance of my batter with the pictures on Gayathri’s blog. Every time I looked at mine, it felt as it wasn’t destined for the oven to rise as a Red Velvet Cake but to solidify as bricks. There wasn’t anything wrong with my batter but that is how anxious I am as a person, I obsessively chase a catch in an entirely catchless situation. I lined the cake tin with copious amounts of oil and flour because now that I had inched so close to the victory I’d prefer it to be out of the tin. I emptied the batter into the tin, leveled it and placed it inside a pre heated oven.
Now that the cake was left to the mercy of thermal energy, I had nothing else to do but pray. Any prudent individual would begin working on the frosting however I decided to frantically walk between the bedroom and kitchen in the half hour that followed. Sometimes, it amazes me that despite of all those business studies lectures on aiming to be efficient – maximum utilization of time- my efficiency has only come to deplete over time. I checked on the cake once after it had been in the oven for 20 minutes. A gooey red line streaked the knife. I pushed the tin inside the oven again and then googled if opening the oven door during baking affects the process. Google cautioned me to keep calm and let it bake but given my impatient reflexes I checked on the cake again after ten minutes. The knife was slightly streaked this time. I shoved the tin inside, set the timer afresh for 7 minutes and turned away. The oven beeped as the timer hit zero but I did not approach it as anything worthwhile in life demands standing time; if time is all it wants I will give it that.
I took the tin out of the oven, placed it on the platform and ran a knife through it which came out spotless.That, folks was nothing short of a miracle for me.
Now that I had a red cake all I needed was cream cheese frosting for it to be Red Velvet Cake. So I opened the tub of that packaged cream cheese, scooped half of it into a bowl. I added half a cup of white butter, half a cup of sugar and a tinge of vanilla essence to it and began whisking it. I accept that this was not an Amul Cream advertisement where I whisk it once and the it fluffs up but I most certainly did not expect it to dilute further every time I beat it. On a closer look, I realized that the packaged cream cheese had tiny bits of ice in it which were melting with the whisking and making my frosting runny. I tried improving the consistency with more cream cheese and more beating which helped slightly but I never achieved the thickness and lightness that defines frosting.
What was done was done and for the lack of any handy hacks, I proceeded with the same frosting. Once the cake had cooled down, I cut into half laterally and spread the icing on top of one layer. I then placed the second layer on top of the first and with a wooden spatula covered the cake with cream cheese as best as I could. I continued spreading the cream cheese icing generously because there was a possibility of the icing to run down. Once the icing was done, I placed it in the refrigerator over night for the icing to set.
I does not look very exquisite but it definitely tasted well and surprisingly so because cooking and I never go hand in hand.
Why I called my life Red Velvet Cake in the title was because presently my life is huge chunks of butter that I am trying to incorporate with flour and sugar and curd. On days, I feel like abandoning everything at hand. But I come back, make fresh attempts and even though the prospects don’t appear to be promising, I hope that their taste will not be any less heartening than my cake’s. So here’s to a shabby Red Velvet that holds the promise of a dainty future.
On a side note, my experiments in kitchen have made me realize that had I been in Hogwarts I would have failed horribly at potion making because of my lack of subtlety and my callousness with exact proportions.
What have your kitchen experiments taught you in life?
Read part one of this post here: My Life is a Red Velvet Cake-I