Once everything was all laid out, I began to approach it in a circuit. I started with the Genoise sponge—creaming the wet ingredients, putting all the dry together, beating the eggs and sugar on full speed in my stand mixer then folding in half flour, cornstarch, baking powder, and the pinch of salt into the stiff, white mixture, careful not to knock too much air out.It was precise, it was meticulous, but most importantly, it was fun. I put music on, and although I didn’t sing or dance while folding in the flour or pouring the batter into my prepped trays, it was like a sock hop in my kitchen once those steps were done. A productive sock hop.I shimmied over to the chocolate cake station and started going at that. The process went faster since I didn’t have to worry about the light and fluffy eggs. I was making great time, so if I took ten seconds longer to sing a solo into a wooden spoon, well, that was nobody’s business.Not that a single customer had come in after the stranger.Wa
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