I love to bake. I lose myself in the kitchen and become fluid as I gather ingredients and tools then measure, spoon, whip, and beat flour, butter, eggs, and sugar into lovely things that you can eat while drinking coffee.
And sometimes, I bake cakes. It took some practice to make good cakes. Most of them were dry and cooked a little too long around the edges. Nothing that a lot of icing couldn't take care of, but still, I had some practicing to do.
And I got better. I made a chocolate cakes for my hubby's promotion party. One of the young airmen came up and said, "Ma'am, this is the best cake. It's like my grandma's cakes when I was a little boy, and she made the best cakes. And I want to thank you for making this cake." I got all teary-eyed.
But I will not be making this cake.
This is the latest novelty bundt cake pan from William-Sonoma, and they actually think it will look like that when you're done.
There is no way on God's green earth that I could butter that pan well enough to have all those details and shapes come out! I couldn't even make that in sand, let alone cake batter. Oh sure, "its premium nonstick interior provides quick release and easy cleanup" but I just wonder. But for $30, I think I'll just stick with my old classic bundt pan.