While I have a true passion for food and cooking I have failed, totally, to pass this on to my children and it is all my fault.
Instead of being like one of those mothers on television advertisements, patient and sweet, happily watching as their little angels begin to discover the tactile pleasures of the culinary arts, I hovered anxiously, worrying about kitchen hygiene and safety and becoming quietly hysterical at the thought of the clean up at the end of it all and the limited hours in my day in which to do it. I struggled with control issues, not always overcoming the urge to step in and “help” out when I could see the children grappling with the cracking of eggs or the mixing of a heavy batter.
This is where an indulgent, attentive grandmother would have come in very handy to pick up my slack, creating happy kitchen memories as she forged a bond with her grandchildren, but that was not an option available to me at the time. However, I did have the great fortune to stumble across some very capable and energetic babysitters who seemed to enjoy the company of the kids almost as much as they desired the pittance that I paid them! Once I became comfortable with the notion that the children could actually survive for some hours at a time without my presence, I leapt at the opportunity to enjoy some adult time, while at the same time giving them the opportunity to have some fun in the kitchen with someone a little more relaxed about it all. Obviously, steamed vegetables and nutritionally balanced meals were not high on their agendas, but anything with chocolate and the baking of cakes was!
As a result of this, my eldest who is now 19, is very fond of making cupcakes. While she prefers not to eat them, she seems to find the process therapeutic and will often whip up a batch when either very stressed or, conversely, very happy, taking great pleasure in the finished product. She has become extremely good at baking them, too, and is very popular with her younger sister at birthday times when overt displays of obsequious sisterly affection become just a little nauseating.
The most popular cake recipe by far comes from a lovely book by Tessa Kiros, called “Apples for Jam” which is a collection of recipes that have been passed through families and swapped between friends. Kiros has put these recipes together with memories from her childhood and some beautiful photo’s of her own daughters to create a warm book full of family-friendly dishes that just make me want to go to the kitchen and cook up some love for my family.
This is a beautiful buttery cake and not for weight watchers. We always use butter, never margarine, and always cream the butter and sugar for at least 3-5 minutes. Kiros’ original recipe uses vanilla extract, but we prefer “Queens” Vanilla Paste for a much better flavour. If using vanilla essence, never, ever use the imitation stuff – yuk! – spend a few cents more and buy natural vanilla essence. She also suggests substituting pouring cream for the buttermilk, but I prefer to stick with the buttermilk. You could try substituting a good quality plain yoghurt if buttermilk is unavailable. This can be baked as cupcakes or one large cake. If baking in one pan, cook for about 45 minutes.
- Mmm, butter and sugar = happiness!
- 250 gm softened butter
- 250 gm caster sugar
- 3 eggs
- 1/2 teaspoon vanilla paste
- 290 gm plain flour
- 1 & 1/2 tsp baking powder
- 185 ml (3/4 cup) buttermilk[br]
- [b]ICING[/b]
- 100 gms softened butter
- 200 gms icing sugar
- 1 tsp natural vanilla extract
- 2-3 tbsp milk
- Preheat oven to to 180C and prepare patty pans.
- Cream butter and sugar well using electric beaters or stand mixer. Add eggs one at a time, mixing well after each addition. Add the vanilla, then sift in flour and baking powder. Beat well, adding buttermilk a little at a time.
- Spoon into patty pans and bake for 20-25 minutes, using a skewer or toothpick to check if done.
- When cool ice and decorate.[br]
- [b]ICING[/b][br]
- Place butter, sugar and vanilla in bowl, beating on low speed until incorporated, add milk slowly and increase speed until icing is smooth, but spreadable.
I firmly believe there is a baking gene and it has come from my grandmother,my mother, to me , to my sister and to my 2 daughters – we all bake for therapeutic reasons and for cake/pudding lover reasons !! Seems like your family has it too !!!
I think that gene might be recessive, Kate. It sure did miss my mother and my grandmother!
Certainly am inspired to make cupcakes with the granddaughters, even tho’ they do have lots of cooking experiences with their mums, Gina & Laura. Both are adept at whipping up a cake with a 2yr old at elbow & therefore are broken in for cooking with Nonnu.
Re the vanilla; putting a vanilla pod in the jar with the sugar works well & seems to last indefinitely (or perhaps I could buy a new one, on reflection).
I am a bit like you-a bit anxious to know whether people enjoy the food or not! 😛 Apples for Jam really is a gorgeous book !
i am glad you have written about cup cakes because i have to make them for wills wedding i thought fruitcake and also white mud cake any suggestions oh wise one!
I do believe icing is the most important part of any cupcake and must be piled high – where possible, higher than the cake itself. I think we have a lot in common! Great Blog!!
Tell the cupcake Princess I am a willing guinea pig if she ever feels the need to experiment!
On another note..
Recently travelling through Ouyen, Victoria, the town proclaimed itself to be the “Home of famous Vanilla Slices” Or something to that effect. Might I say, I tested the theory at the local shop and they had a point! Since then I have been a little Vanilla Slice obsessed (or as we like to call them in our house, “Calcium Squares”. Have you ever made them and who WAS the genuis who thought of putting a thick layer of custard between pastry with icing on top??
🙂
I love the name “Calcium Squares” – it sounds so deceptively wholesome!!
I’ll see what I can come up with.