Bake For Cakes Sake

Text: CC Bakes


So I’m on to a baking thing now. I am now the owner of the Bourke Street Bakery Cook Book, The Ultimate Baking Companion. And I have begun my quest to make the perfect banana cake, in time to submit an entry to the Royal Melbourne Show Cookery competition next year (2010). My first attempt at banana cake a week or so ago was met by harsh criticism after I blended the mixture in a milkshake maker, an absolute no-no in the world of baking. Second time around I used a recipe from an old hand at cakery, certain that with a few gentle folds my cake would be much less rubbery than the previous blended kind.

My only reluctancy to baking cakes, is the eating cakes part. I always seem to be the only one in my house who will do the eating of the cake post-bake. So this time, I thought, I’d bake for a purpose, and it just so happens that my friend Mim, who has been living in the UK for six months, got back earlier in the week, so I baked her a welcome home cake. I iced my cake with thick white cream cheese icing, and decorated it too (see above). Then my housemate left the heater on in our kitchen/living room all night, and the icing and little sugary balls melted and it didn’t quite look like this when it got to Mim. But, it was a step in the right direction in the taste department. A little dense, but not rubbery, and good flavour from well ripened bananas. And I still have 11 more months to perfect the recipe.

Another delicious taste from our Wednesday regular CC Bakes