Been awhile ay? I’m sorry I tend to fall off the face of the earth. The holidays swamped me its true, between a dozen gift baskets chuck full of homemade vanilla extract, cake in a jar, hot cocoa cones, and homemade dog treats for my family members that have dogs of course, add to it christmas cookies, all which equals not a lot of time to actually blog about all the blog related things I was up to.
The truth is on top of it all I was in the midst of quitting my job of 8, almost 9 years and starting an AWESOME new job at none other than Lincoln Center!!!! I’ll be adding a post soon about leaving my old theatre and green tea cupcakes. But first a recap of my first week at JAZZ at Lincoln Center.
First, I feel like a gold fish. You know how they say that gold fish really only have a 10 second memory, so they are probably thinking “Wow, check out that castle…Ohh cool Check out that castle!” Well when you have view of Columbus Circle and Central Park from the Atrium or even better The Allen Room from the best theater I can think of, its hard not to continually pinch myself everytime I look out the window. Wooow!
It will take a little time to get used to the subway ride verses jumping in my car but its short and sweet for the most part and I’m 10 pages from finishing a book I’ve been working on for months. By the way the book is called Baking Cakes in Kilgari. I’m not sure if you can even get your hands on a copy of it yet. I got a copy from a librarian friend of mine, Chrissy, you remember clicking vote for her everyday from November-December. She didn’t win by the way :(. But she still gets her hands on editors copies and pre-releases of books and from time to time I get sent a cool little care package with cake and cooking related books! Its a great story about a woman who makes her way in Rwanda, shortly after the war, making relationships and amends through the amazing cakes she makes for those around her. An uplifting and inspirational tale.
Okay back to my first week. Day one Verizon makes a huge announcement about debuting the iPhone on their network…in my new theatre. Busy is a good way to describe the day, moreso for my coworkers. The following day the National Endownment for the Arts held their annual Jazz Masters induction ceremony. Among others honored was the entire Marsalis Family. I ended my second day watching Wynton Marsalis perform accompaned by his 3 brothers and 78 year old father Ellis. Pretty amazing and considering they don’t play together often, really AMAZING.
I’m ending my week working on a Harry Potter themed birthday Cake which will go up in the gallery soon!
But lets keep it simple for now. Yellow Cake, and my own recipe at that. I was using different recipes, one that was great that I then misplaced and haven’t found since, then I tried one from Martha Stewart’s Wedding Cakes that was faaaar less than impressive– didn’t even look yellow. So then I used an easy white cake recipe, that was O.K. But I would find once in awhile that it wouldn’t always rise correctly just melt all over my cake pans. Its truly disappointing when you’ve doubled or tripled the recipe, and are now 36 cupcakes in and forced to start over again. So I experiemented and came up with this. Its also a great way to get rid of all those egg yolks you end up with after you’ve made Swiss Merignue Butter Cream.
Ella’s Yellow Cake
1 c butter (softened at room temp)
3 cup granulated sugar
12 egg yolks ( I used my left overs from Swiss Merignue Butter Cream)
1 Tbsp + 1 tsp vanilla extract
3 1/2 c milk (2%)
2 1/2 tsp apple cider vinegar
5 c flour
2 tsp baking powder
2 1/2 tsp baking soda
3/4 tsp salt
Add Vinegar to Milk, whisk briefly and set aside. Cream butter and sugar until light and fluffy– remember not crumbly, fluffy. Add an egg yolk only one or two at a time, making sure they are combined after each addition. Add eggs. I should mention the recipe works without the extra eggs, I just prefer it with the extra strength of those 2 egg whites. Add vanilla.
Combine dry ingredients. Alternate adding dry ingredients starting with Flour and ending with flour. Sometimes I find I need an extra 1/2 cup of flour so use your discretion. Pour into buttered and floured pans. Bake at 350. about 10-12 minutes for cupcakes, and 25-30 minutes for cake pans depending on how much you fill them. Recipe makes almost 48 cupcakes. Or 2 10″ square cakes so feel free to cut the recipe down. I tend to need alot when I bake so…