Banana cake and the richest frosting in the world!
It’s days like today when I’m thankful to have a blog. All too often we stress our way through our lives, and rarely do we take the time to sit down and think about the direction we want to go in, how we feel about our life, or indeed even lift our heads to see clearly where we are going. Yesterday I baked a cake and photographed it; unusual I know! And yet it is. I’ve been almost completely silent on the cake front for quite a while. Busy buying our first home in Australia, packing, moving, and then remodelling. I’d say it’s been many years since I’ve worked this physically hard, and it shows in every ache and pain in my body.
I’ve also been avoiding making recipes and coming up with cake designs, baking instead for my family and because it makes me happy. I’ve discovered lately that you can feel burnt out from baking professionally and still feel completely calm and relaxed baking for yourself. I find that weird, but good. Baking was always an outlet for me, a way to drift away from my thoughts, my worries, and my stress. And yet somehow I feel drawn back into baking as a career. Maybe having half a year off was all I really needed to see that I belong in the kitchen, in the best sense of that phrase.
So I’ve taken my banana cupcake recipe, tweaked the amounts, and paired it with, I kid you not, the richest frosting that could ever exist! I could only make it through half the frosting on my slice, but I didn’t care. It’s amazing. But the real hero of this is the cake recipe. Changing it to a cake instead of cupcakes worked a treat. It’s so moist, so strong in flavour, and truly one of the recipes I adore most.