|Clockwise, from bottom: Raspberry & coconut cake, chocolate & cherry cake, white russian cake, chocolate & orange cake, ginger & honeycomb cake. Centre: Lemon & coconut meringue cake.|
I had the pleasure of attending - and baking for - one of my dear co-worker's 60th birthday on Saturday evening. 60 guests, 70 gluten-free cupcakes. Two days of baking.
Annette is the perfect customer. She had all six cake varieties chosen weeks before the event, and had bought me almost all of the ingredients the week before! To make sure the cakes were as fresh as possible, I decided to do the baking on Friday, the decorating on Saturday. This meant a relaxed pace without stress, and even some room for failure. I didn't, however, anticipate running out of ingredients I simply never run out of - cream, ground ginger, caster sugar. So instead of finishing at around lunch on Saturday, I was boxing them all up five minutes before walking out the door. Despite the severe feeling of anxiety, there's something so wonderful about baking-adrenalin. What's even more wonderful is seeing a whole room full of people consuming your baked treats.
Happy birthday, Annette.
Recommended baking soundtrack: Andrew Bird back catalogue.