The wheel has spun again...
Time has gone by, dreams have risen and fallen, kitchen scales have balanced out the sands of life...and I have joined another baking group. For those of you keeping score, this is the fourth, although I regret to say that I didn't stick with the Daring Bakers long. I think this had to do with the regulated irregularity of it--once a month was too infrequent to get into. I could do the BBA challenge because it was entirely self-regulated, but having to get something on time just once a month didn't leave enough margin of error. I haven't quite finished the BBA challenge (the hurdle of two very poorly peer-reviewed breads is putting a damper on my final sprint), but I plan to, and then I plan to focus, and stick closely to Tuesdays with Dorie till the end.
At least, that was the plan until a friend's generosity landed me with a brand new, very special book--Cake Master Rose Levy Beranbaum's Rose's Heavenly Cakes. A little glitzier and less endearingly geeky than her classic Cake Bible, Heavenly Cakes is a coffee-table style cookbook, aimed maybe a bit more at the ambitious non-professional, while retaining standards rigorous enough for anyone, pro or no. Whatever it is, I've been lugging it from room to room like a favorite stuffed animal.
A baking group is like a correspondence course--a slow mastery of technique in the privacy of one's own home, but in a blogging baking group, you get to share results and thoughts with all your classmates. I am lucky to have been allowed into the distinguished classmate company of the Heavenly Cake Bakers of Heavenly Cake Place. Might as well learn from the best, and Rose is the acknowledged expert on all things cake. This time, though, there's a bit of a twist, as Lily has agreed to allow me to make some of the cakes at the bakery, and put them in the case as one of a kind specials. As I hover in that pleasing void between amateur and professional baker, I think this is a very exciting step.
So far, I've stayed pretty much in the bundt and unfrosted areas of the book, but all that changes next week, when the Chocolate Apricot Roll with Lacquer Glaze arrives to keep me on my semi-pro toes. Welcome to 'Mondays with Rosie,' as it were.