So here’s a confession: I had what felt like a large number of kitchen fails for about a two-month stretch during October and November of last year. We’re talking mis-measuring ingredients, baking too long, not baking long enough, not accounting for size very well…..things I felt were pretty basic just weren’t coming together. Kind of a bummer. Not devastating – I mean, it’s just baking – but it started to make me cry a lot wear me down just a teeny tiny bit.
But then you get over these things. Because you need a creative outlet. And you want some cake. Also because you’ve committed to make dessert for some dinner or another.
And honestly, with holiday baking on the horizon, I knew the best thing to would be stick with it and practice. So I stuck with tried and true recipes for the holidays (because honestly, who doesn’t love a chocolate chip cookie at the end of the day?) and started to build my confidence again.
I feel like this frosting was the culmination of me getting back into the swing of baking, especially now that I’m much more adjusted to my new kitchen layout, plus getting back to more of a fearless nature in the kitchen. We’re talking burn sugar three times, clean the burnt sugar off the saucepan like crazy and still stick with it kind of fearless.
The recipe isn’t perfected yet, but still worth sharing as I experiment. Also, it was still very good, so it might just be your thing if you like a light caramel flavor.
I also tried a new chocolate cupcake recipe. They’re the fabulous cupcake base of these super fabulous cupcakes from the marvelous Joy the Baker. Sidenote: Read her blog. It’s really really good and she takes fantastic photos. Anyway, so the cupcake recipe was new and kind of tried and true, because my friend Jackie had made them. And if it passes her chocolate cake test, then it’s a sure thing. Side-Sidenote: Read her blog too!
The real fun here was the frosting.