We have binge watched the Great British Baking Show. It’s sad to see amateur bakers criticized for mistakes they make under the pressure of an audience and the judges. But, it did teach me some things about improvising. We recently had outdated whipped cream that had been frozen. Nope, it’s butter. Toss it. And then, I was making meringue cookies. The egg whites did not whip up. What to do? Quick, add some flour and cocoa powder – sponge, jelly roll cake. Fresh whipped cream, ha ha. And there was enough cream for the Atlantic pie – a lemon curd, (saltine) cracker crust pie. A happy ending! So, I have advanced my baking skill by becoming less intimidated that everything must be precise and measured in baking. There are limits to be tested. How about that? A jelly roll cake!
Leave a Reply