So I just got back from getting the groceries, and I have to say, I’m really over people commenting about my shopping cart. I get that it’s weird that I’m buying 18 sticks of butter, 4 dozen eggs, and the entire flour and sugar aisle. I know it’s not commonplace to make large investments in dairy and chocolate. But honestly, if I hear “So you’re doing some baking, are you?” one more fudging time, I am going to fudging scream! It’s not that funny, it’s not cute, and it’s not the first time I’ve heard that oh so witty line.
I mean, what else exactly could I be doing with all these ingredients? Seriously, what? There’s only so many things that require 5kg of flour, and then another 5kg of self-raising flour and 8 boxes of cocoa. Or was it the baking paper that gave me away? Every week, it’s like some kind of caker Groundhog Day where the only thing that changes is the cashier.
The thing is, when you are shopping for cake ingredients, you’re not even really paying attention in the first place. I know I’m already about to have an aneurism trying to figure out how to get all this home, unpack, make all the cakes, get them in their pans, in the oven, and back out again before school gets out. And don’t you just love it when you figure out that the last round of cakes will be ready to come out of the oven right on 3 o’clock? It’s like it’s compulsory or something. Almost every time I bake, I have to stop baking after lunch for around 35 minutes and start back up again, or it will throw off school pick up time. That’s not even enough time to watch an Orange Is The New Black or House Of Cards episode! So it’s either don’t pick the kids up, which it turns out the school frowns upon, or pause mid baking, and hope to have timed it perfectly. I should add, after 13 years, I rarely do.
The even more fabulous thing about that is it means cakes are still in the oven, and the kitchen/ entire house is still a mess, when we all arrive home. Fantastic! Now it’s time to figure out how cakes cooling on wire racks on the dining table, can be somehow put on my head so homework can be done, because let’s face it, no home kitchen is equipped with enough counter space for a baker. I don’t know if every house in Australia is required to only have enough room to fit a toaster and kettle and NOTHING else, or just every kitchen I’ve ever seen. It’s like they are rationing kitchen dimensions in this country! One day, when cakers get paid what they are worth, I’m going to build a kitchen, and it’s going to be 20 feet of countertops, an industrial oven and a walk in pantry that fits an entire months worth of cake supplies. That way, I won’t have to hear “So you’re doing some baking, are you?” every single week of my caking life!