Sometimes I pretend that I am a good baker. I think this is because
1.) I *wish* I was a good baker,
2.) I worked at a bakery for a year, and
3.) I own a fancy mixer.
However, I have gathered hard evidence to support the conclusion that I am NOT a good baker, but a mediocre baker at best:
1.) Many of my baked goods are lopsided, under-baked, burnt, or missing a key ingredient.
2.) Ninety percent of my time at the bakery was spent helping customers (not in the kitchen), and
3.) I rarely use my fancy mixer.
Despite my findings, occasionally I pick out a recipe, head to the kitchen and pretend to know what I am doing. It doesn't always work out, but that makes the odd success even sweeter.
On Sunday I attempted a recipe I've been thinking about for a long time: the rustic Carrot Cake recipe at 101 Cookbooks. I loved that it was semi-healthy (no refined sugar!) and fairly easy (stir, pour, bake, frost!).
My results didn't turn out quite as lovely as the website picture - the cake was a little under-baked and the agave syrup made the cream cheese frosting a melted-ice cream consistency. But...YUM, it tasted pretty good.
Do you think I'm ready to move on to these?