Now I like cooking & sharing food with love. In my migrating life, I’ve realized that not all people like to cook. Since I do and I think sometimes I like to bake more than I like to eat the treats, I always need someone to taste these goodies.
Good thing I’ve got a lot of friends so there hasn’t been an issue of food wastage so far. I was raised in a family of seven so I think I’m just used to cooking big and I love leftovers too 🙂
COOKING is MULTI-CULTURAL and a learning process or bridge onto the world too if you think about it. So yes, fun foods contribute to the migration theme of this blog.
And my challenge of late has been the BUNDT CAKE.
BACK-STORY: I received a precious bundt cake pan from a wonderful friend, Patrycja, and a most coveted pie slicer that is oh-so useful. Sadly I have lived without one for a very long time. (This migrant’s lifestyle is sometimes basic, and I barely remember that hand mixers exist now! A WOODEN SPOON, now that, you can travel lightly with!)
My first attempt was this past Easter in April and since then, I’ve had a few more GOs at it. I was so nervous about my cakes sticking to the pan that I overbuttered and over-floured them usually. But now, I think I’ve got the hang of it and cannot wait to make the brilliant double layered one with a caramel flan…I know it sounds crazy so here’s the recipe.
Anyway pics first, anyone? Then the international aspects of bundt cake making 😛
Now the gugelhupf is a foreign cake for me. It is popular in the German-speaking parts of the world and more generally in Eastern Europe. My former Czech roommate used to make his grandma’s version from a hand-written recipe and come to think of it, his was AMAZING and I wonder if he would share the recipe with me these days…please ADAM?
In general, cakes take more time and effort and artistry than muffins, my go-to baked good. But it was Easter so I thought, let’s start with a splash 🙂
What I’ve discovered since with this particular cake is that it is hard to find good recipes in English since it’s a European cake in origin. By good, I mean, with good measurements for me (I use metric and mix of American weirdo baking lingo but not grams b/c I’m not used that that…), quality products and no junky shortcuts (a cake mix, NO WAY!), and a relatively easy technique: unlike the French disasters aka crazy complicated things that just aren’t getting made by me 😛 (macarons & croissants come to mind!)
OK so bundt cake / gugelhupf are awesome and pretty and tasty and well, a bit pricey but well worth the time and effort b/c they serve like 10-15 ppl and are densely delicious and well, special…so I make them for special occasions like bdays and baby showers and Easter and well, yeah.
FINAL VERDICT: Thank you, Patrycja for adding this marvelous joy to my life and & merci ma belle Bergita pour ma premiere recette de gugelhuf. Couldn’t have done it without YOU! <3