We continued our tradition of making Resurrection Cookies (minus the hair and beaters incident). Our Saturday had been full of cooking, even more than we had anticipated. Since Sarah isn't here (she's still studying abroad in Uganda and recently wrote an article for the school newspaper), Olivia was making her very first cake.
No small undertaking, Olivia tackled our family's traditional coconut cake with gusto. The only tricky part was that she was using five screen shots of the ingredients and the directions. So when it came time to add the coconut milk (which should have been 1/2 cup) to the batter, Olivia added both cans without realizing her mistake. After she inserted the cake pans into the oven, I heard a very distressed "OH NO!!!" as she checked the recipe for the next step and realized what she had done.
We quickly figured that the amount of coconut milk was seven times what she actually needed, so while Aaron went to the store to buy more ingredients, Olivia and I set about making more batter. She ended up dividing forty-two eggs. Since this cake only uses egg whites, I made a huge vat of chocolate pudding with half of the egg yolks. (The pudding is delicious with the coconut cake and strawberries from the farmer's market - in case you were wondering.)
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