We changed houses in 2011. It’s been two years since I have my own room. I remember how the first few weeks, I felt like I was in a limbo, simply stuck. I knew I would n’t feel at home at the old place and didn’t know when I would feel that way here. So it was a very weird feeling for someone who always has sentimental attachments to people, places and even things. In fact I was confused in the kitchen for ages because I couldn’t find anything I needed. And now, today, two summers later, while I am physically comfortable where I am, my subconscious is n’t. I haven’t had a dream about my home while the old house still makes constant appearances, even though it has been gone through so much tearing down now, it isn’t recognizable internally.
This is what I feel now, after I changed my blog name and bought a .com. I loved The Kitchen Disasters, I really did, but it was holding me back from writing about what I wanted, and that wasn’t about food most of the time. It shouldn’t make any difference since everything is the same and I did what I always wanted to and got rid of the previous address, but for me, things need some time to settle. I still haven’t figured out a way to make modifications to my facebook page and the only options are
- continue as it is with different names for the page and the blog
- delete the page and painstakingly build audience on a new one (I’m not good at
askingbegging people to ‘like’ me though)
And did I mention the wretched DNS and credit card pains? I’m very ready to cry every time I try solving a new complication. PayPal doesn’t trust us and hence buying something online here is more difficult than crossing Afghanistan on foot. However, the audience hasn’t been affected, and actually has increased. (thankfully!)
All issues aside, I know I love where I am now, familiarizing the newness and the courage it took to make the plunge will help in the aftermath too. After all I am the same, I had to make a few sacrifices to be more happier about my online presence but this blog, is the best decision I made ever.
A friend asked me to bake a cake for her mum’s birthday. They are one of the nicest people I have met so I was all up for it. She described this childhood memory of a custard cake they used to serve at Pearl Continental and which they no longer did. The magic custard cake immediately came to my mind but the ratio of cake to custard is quite small in it, the custard overshadows it which is why I never considered it worth blogging. So I made a batch of really thick custard and baked two layers of heavenly vanilla cake with zero butter (I was out of it and did you know oil makes cakes moister?). Removing a layer from the pan, I broke it a bit. And it was only when I had assembled the cake, I found the custard peeking through the top layer of the cake aka a big hole at the side.
I would n’t be truthful if I said I did n’t freak out. I was in panic mode where I was shouting at anyone who crossed my path. Somehow, the damage was decreased to a minimum by moving around some broken sponge and wrapped in cling film, that cake was on it’s way. It was a small thing, with just her family but I informed her of the mishap however it did n’t matter to them. When the cake was cut, I was on tenterhooks, about how it was going to taste. But if I say so myself, it was great and I would gladly make it again.
And I don’t blush but if I did, I would have turned beet red. There I was, in a room full of people, constantly thanking me for doing a great favor and her mum went as far as to say that nobody could bake like me. To be honest, I don’t believe when people give me compliments, but that day I tried to do so and thought that maybe they aren’t only being nice and polite, maybe they really did love it. Best of all, I loved the huge smiles on everyone’s faces and felt radiant because for once, I had caused others something else than pain and nuisance. Afterwards, I sat on my friends’ bed for hours, exchanging secrets and laughing more than I had in a very long time. And all was well.
There was bad lighting so excuse the bad quality of the photographs and many hands and in some cases, legs peeking through. I tried to do the best I could what with no photoshopping skills!
Vanilla Cake-Adapted from here. (moderately)
- 2 cups Sugar
- 1 cup Oil
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 2-½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ¾ cups Milk
- 4 tbsp Yogurt
- 4 tbsp Custard Powder
- Whisk the oil, sugar and vanilla. Add the eggs, one at a time and beat well.
- Place the dry ingredients in a medium size bowl.
- Add to the sugar mixture, alternating with yogurt, starting and ending with the dry ingredients. Beat well.
- Divide the batter equally and bake in two nonstick pans in a oven preheated at 350 F (175 C) for 35 minutes.
- Make the custard according to package instructions and let cool a bit. Remove the cakes from the oven and place in the refrigerator for 15 minutes.
- To assemble, pour your custard over the bottom layer and smooth it out before placing the top layer. Make sure to use a springform or a pan with high edges. Dust with icing sugar and decorate as desired.