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Don’t Worry, It Will Probably Taste Alright

If you only have time in your life to read one blog that isn’t mine, I would recommend you spend some time with Scribbit. She’s got it all. Great giveaways, product reviews, recipes, and much much more.

This is the very first time I’ve tacked one of her recipes. I should have known better but the details sounded heavenly and the picture was fabulous.  You can check it out by clicking here.  Scribbit’s cake looked beautiful. I had cake envy.

I had all the ingredients. I had the time. And even though we are in the middle of what was declared an “Indian Summer Saturday” by local weathermen I was in an Autumn kind of mood and Old Fashioned Caramel Cake certainly sounded like it would meet all of my needs.

I make all my cakes and cookies from scratch. We usually eat the cakes out of the 9×13 pan in which they’ve been baked. I tried to fancy it up a little bit by using a bundt pan instead of the two round pans Scribbit recommended.

My cake was not beautiful but the house smells really good.

I tried to use some old fashioned photography tricks to try to capture my subject (the cake) in the best way possible so that I could truly hide the flaws. Often used with aging starlets, the edges of your subject are blurred ever so slightly and as a result wrinkles and other faults of the aging process are eliminated. Often times, the photographer is so skilled that you may not even notice. I’ve included a few samples as an opportunity to point out the blurring process.

Now that you have familiarized yourself with the blurring process, I present to you my version of Scribbit’s cake.

And as I was reassured by my fifteen year old daughter, “Don’t worry, it will probably taste alright.”  Here’s hoping.