My year in making and baking: 2010

When I was little, my parents gave me a shrinky-dink type oven thingy, that I will forever fondly remember as "Make-it-a-bake-it". Now, whether or not that was the official name, I have no earthly idea. But my obsession with baking things began with this tiny oven where I would create these little ornaments from open metal molds of some sort and tiny colored crystals that would melt down into the mold. I was utterly delighted by the transformation that took place in that oven. From there, my brother and I went on to open the "make-it-a-bake-it" shop, where we would open for business every so often from my room. Various objects for sale would be on display from my bookshelf, cleared off to feature that evening's merchandise. All of these items were things we hand made (some from the oven) and others from the kitchen. As it turns out, I was an entrepreneur at an early age.

So, we'll see where this goes, but I am going to journal/log everything that I make and bake this year. Because I have already been commissioned to make a wedding cake! Am I qualified to make a wedding cake? No sir, I am not. But in addition to the scores of cakes I already make for folks birthdays (three in the next week, seriously!), I have invested in classes at the ICE - that's the Institute of Culinary Education for all you folks who don't know the acronym - that is going to teach me the likes of fondant, edible flowers and dowels. Doesn't that sound just so interesting?! Well, I get excited anyways. In preparation I also purchased myself a website domain and the accoutrements to house all this learning and preparation and one day maybe business: cakedup.net. My friend Phil came up with that, isn't it great?

So, I think I shall also write about cooking too, because although I do love the sweets, I have to say I am loving the savory just as much these days. Last night me and the boy (well, mostly me, the boy did make an excellent sous chef though!) made the pork meatball bahn mi sandwiches recipe from Bon Appetit (btw, since they closed Gourmet, I am really hoping they are going to ratchet up the quality of Bon Appetit). It was delicious. I impressed boy by making my own mayonnaise for the sweet chili spread. Mmmmmmm. Picture below, but let me describe it to you. Take a nice long french baguette (I regret to say I did not bake this, but bought it. Breads are not yet a conquered area of baking), cut it in half. Douse both sides with that chili/mayo sauce I was telling you about. Then layer a bunch of cilantro sprigs - it cuts the fat and provides a nice clean contrast. Then, if you're game, slices of jalepeno. Personally, I think they were essential. Then, the pork meatballs, which are a heavenly conglomeration of chopped garlic, scallions, pork, chili, fish sauce and sesame oil. Then top with a pickled radish/carrot strips. Oh man it was so good. Like soo good.

My mouth is watering, damn. Wouldn't you know I had a thoroughly unsatisfying Lean Cuisine for lunch. HHhrrmmph.

Ok, that's all for now. Tiramisu cake for boy's brother's 30th birthday this weekend!