With the hopes of a spicier, zestier version to come next week!ġ 1/2 cups unsalted butter, at room temperatureĤ 1/2 cups cake flour, sifted twice then measured Mixing it up and adding a whole lot of heat! Hopefully we can rekindle the magic… Until then, I’ll leave you with this Classic Vanilla Cake recipe.
I think this is going to require some serious quality time. So the remainder of my week is dedicated to vanilla cake. Like every relationship in a rough patch, I just think we need to spice things up a bit. It’s still just as delightful as when we first met. So what’s a girl to do? I can’t just turn my back on vanilla cake. What used to be exciting and fun now seems so ordinary and plain. Maybe it’s too much of a good thing? Maybe I’m simply taking vanilla cake for granted after all these years. New ovens and even diets.īut somewhere along the way, this little love affair has grown stale. We’ve made it through tweaks and fads, cake crushes and cake wrecks. To the hundreds of cakes baked for customers and now to blogging.
From the early days of baking, back when I used a box mix (gasp!). We’ve been through it all together… the ups and the downs. Ah, sweet vanilla cake!įor years vanilla has been my go-to favorite flavor. It wasn’t until I started making my own birthday cakes that I was united with my true love. But when I blew out the candles and the first slice was cut, the traditional chocolate cake awaited inside. Still to this day I’m not sure if she didn’t hear me or thought I was joking. I can remember one birthday asking my mom for vanilla cake. Chocolate cake always and forever, all birthdays and all celebrations. You see, my family had always been a chocolate cake family. At first, this love of mine was not accepted by my family. A love story that started years ago, way back in high school.
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