In the days and weeks and months leading up to her birthday, my girlfriend told me repeatedly that she wanted me to make her a cake, and she wanted a very specific one: box mix brownies, doctored the way I always do them, made into a layer cake with Pillsbury Funfetti frosting. I knew better than to assume she was kidding, but I also really like going overboard, so my task for myself was figuring out a way to put my stamp on a cake made of mass-produced products.
Read Morethe summer in baking
As promised or hinted at, a summary of the baking I did this summer. There’s one more cake, but I’m writing up a separate post for it.
This summer I got really into pies, and it shows. Is summer a weird season to be into pies? Traditional pie dough needs to be kept cold at all times and summer temperatures in New York are not especially conducive to that. I had the AC on all season, and when I’d take out a blind-baked crust I would often set it to cool over the grates of my temperature control box (the name is escaping me; it does heat, AC, and a fan) in hopes that would make things go faster.
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