- Joined
- Mar 26, 2017
- Messages
- 29
- Reaction score
- 17
Hi folks! I'm excited to find a forum like this as I'm getting a bit more serious about my evening baking hobby.
I'm a mother of two young children (toddler and preschooler) and a nurse. During my days off I'm constantly chasing the little ones so I wait until they're in bed to bake. I own too many cookbooks. My goal is to bake one or two recipes a week. Sometimes I improvise with mixed results. Sometimes I freeze the results for later or I'll bring it to work or it's breakfast. My dad taught me to bake and he learned from his grandmother from Sicily. I've been at this for 20 years or so just very slowly improving. My first cake collapsed but I just tried and tried again.
I used to not care what my baked goods looked like only that they tasted good. If a recipe called for decoration I never did it...until the past few years. Lately I've been piping and adding garnishes. It's pretty fun. I feel like I can do that now that my skills are becoming more reliable.
Tonight I'm making Sister's Coffeecake from The Great Scandinavian Baking Book. It'll probably be part of breakfast.
I look forward to learning from your posts! Maybe I'll know something, too!
(Oh, I like to paint, too. The screed name stands for rose madder genuine.)
I'm a mother of two young children (toddler and preschooler) and a nurse. During my days off I'm constantly chasing the little ones so I wait until they're in bed to bake. I own too many cookbooks. My goal is to bake one or two recipes a week. Sometimes I improvise with mixed results. Sometimes I freeze the results for later or I'll bring it to work or it's breakfast. My dad taught me to bake and he learned from his grandmother from Sicily. I've been at this for 20 years or so just very slowly improving. My first cake collapsed but I just tried and tried again.
I used to not care what my baked goods looked like only that they tasted good. If a recipe called for decoration I never did it...until the past few years. Lately I've been piping and adding garnishes. It's pretty fun. I feel like I can do that now that my skills are becoming more reliable.
Tonight I'm making Sister's Coffeecake from The Great Scandinavian Baking Book. It'll probably be part of breakfast.
I look forward to learning from your posts! Maybe I'll know something, too!
(Oh, I like to paint, too. The screed name stands for rose madder genuine.)
