I love baking, but baking doesn’t love me..or rather my fan oven doesn’t. I often end up close to despair with the end result of all my precisely measured out ingredients, carefully creamed /beaten cake mixture, and lined and greased cake tins. I reduce the temperature by 10 degrees as you ought; I resist the temptation to open the oven a crack to peep at the cake, remembering the words of the doyenne of cooking, Delia Smith: “impatient cooks are inviting disaster”. Despite all my careful preparations, my cakes always end up like Humpty Dumpty after his fall..cracked in places.
I give up for a while, but then I just can’t resist the urge to bake another cake for there is nothing like home-baked goods. So armed once more with Delia’s words “above all, don’t be daunted. Always remember the good things that go into a home-made cake, and even if the finished product does happen to have sunk a bit, it will still taste delicious”, I attempted a chocolate Easter cake. Yes, it cracked and it was a bit too dry for my liking, but I covered it with a rich buttercream icing, sprinkled it with some chocolate flakes and popped some mini easter eggs on top and hey presto – my Easter creation.