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| The safer cake :). In the faculty room |
So, I began to have suspicions about that very tasty cake I made for Nel's B-day. It was yummy, but there was something off. I brought a slice in for our food and consumer sciences teacher, aka FACS (that's home ec to all of you who graduated before 2000), to check out. Lo and behold, it was raw. On the tails of this epic failure, I dusted off the apron, broke out the hand mixer and got to work again. Minor issue- we'd eaten most of the fresh pineapple, so it was more of a "little bit of pineapple, mostly maraschino cherries upside down cake." I baked it for an extra 18 minutes (53 as opposed to the original 35--and did the toothpick test at least a half a dozen times until I was sure it was cooked). I brought it to work and had the same teacher test it again before leaving it in the faculty room. Giving my family salmonella is one thing, but I really don't think I'd ever live it down if I food poisoned any of my coworkers. She gave it the thumbs up, and it was gone before the end of second block. This one was actually just as tasty, a little drier (but that's definitely a good thing) and the caramelization on the top of the cake was must more pronounced. Everyone said it was tasty, so we'll call this a pass and move onto another set of adventures with cheesecake.
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| Action shot of caramelizing the brown sugar and butter |
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| One of the reasons I love my job (excellent student artwork on the board) |
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