Artist’s Way the other day about our finite thinking. We can’t always see what tomorrow will bring us. The unknown can be a paralyzing. But thinking about the infinite things that the universe has to offer is so amazing. I see the peddles on a dog wood tree. I see pollen all over my back yard. There are so many things the universe brings down upon us that we can not count or grasp an understanding on. We can not wrap our limited head around what is possible. I believe the universe has an infinite joy that lies ahead of me and around everyone who believes it. I may not be able to see it, just as I can not count the leaves on a tree but it is there. I may feel fear creep up because of the unknown but just as in good vs. evil, the good always wins. As my dear friend Jo said, “one foot in front of the other”. If we wake up enough times telling ourselves the universe wants to give us infinite joy, we start to believe it. Just as I feel a heaviness with the rain clouds. I also feel a wind of weightlessness that carries me to soar to the next chapter and joy that lies ahead.
One of the many joys that I have is to bake. As Marie Antoinette said “Let them eat cake!” Strawberries are in full season here in the south, and I have some in the house. We will add those to our cake too!
Yellow Cake Recipe
2 Sticks Butter (room temp)
1 1/2 cups sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
pinch of kosher salt
1 1/2 cup milk
1 tablespoon white wine vinegar
1 tablespoon vanilla extract
Pre-heat your oven to 375 degrees. I used two 8″ cake pans. Butter and flour your cake pans. Begin by mixing your butter and sugar on medium high-speed for about 5 minutes. While this is mixing, mix your flour, baking powder and salt. (I have to be honest I don’t always sift these ingredients. I just don’t feel like it sometimes, and I certainly don’t want something extra to clean. I know every baking chef out there will disagree with this method but sometimes it just works).
Add your vinegar to your milk. This will break down the milk into what is like a buttermilk. I don’t always keep buttermilk in my fridge which is why this method works better for me. I usually always have milk and vinegar.
After your butter and sugar mixture is creamy and fluffy, alternate adding in the milk mixture and the flour mixture. Don’t over mix this part. Mix until it just comes together making a nice cake batter. Add in your vanilla extract. Lastly pour your batter into the prepared cake pans and bake for 35 minutes or until golden brown on the outside.
Check out the Butter Cream Icing recipe on The Goose blog page. It is super easy and delicious. I put about 1/4 of the prepared icing on the cake. This cake recipe is so good I don’t want to overwhelm it with the butter cream. I put sliced fresh strawberries in the center between layers and a pile of strawberries on the top.
I am now wondering if the heaviness is from the rain or from not being able to stop eating this delicious cake. And look, the sun is peeping out! Let’s go for a walk and dream about what my new home and kitchen will look like… The possibilities are endless. Cheers!