My especially green sister (think cloth diapers) hosted a party for her son’s first birthday this weekend. She specified that no gifts could be made in China, and spent the previous day making three cakes from scratch.
I took a chunk of cake home, taking the risk of my husband throwing it in the garbage because he does that when he sees excessive sweets sitting around the kitchen. This cake, however, lasted through the night. When the junk food Nazi came home he pulled out the cake plate and a fork. “That cake is actually all natural,” I added hoping to preserve the remains for another day.
It worked. The man who lined up all the sweets in our house on New Year’s Day, before throwing them all in the garbage, let the homemade cake “live.”
I had a thought, I should make cake from scratch, how hard could it be? So I cracked open good ‘ol Betty Crocker and had a looksee:
flour- sugar- butter (I totally have all of you) – milk – baking powder – salt – (yep, got it) – vanilla & eggs (yeah, covered there)
So what I’m saying is I basically could whip up an “all natural” cake any day of the week. There’s no search for vanilla beans, crème fraîche or figuring out yeast packets.
See, scratch just sounds difficult. Try it. It’ll look good on you.