“Matt and I are professionals, which means only that we’ve already failed many, many, many times….. we still have days where the weather messes up our cakes, where buttercreams break….”
I’ve had their cookbook for several years now and I still remember their discussion of how to scrape the burned part from the bottom of cookies or how to make trifle from cake that has flopped. That’s why it came to mind today. I tried something different- my own little creation- and it was, um, ok. Not great, not wonderful, just sort of ok. Hard to take when the things I make from other peoples’ recipes tend to be wonderful, excellent, outstanding or even outrageously great. Darn.
So I was thinking about the Robicelli’s cookbook and realizing that I really can’t complain that when I tried one new idea today and it didn’t come out especially well. I just need to keep developing ideas until I do really like something.
And I want you to do the same thing! If you try recipes from this blog, other blogs, cook books or from wherever, and they don’t come out well the first time, just keep trying! After reading the recipe carefully and trying to figure out what went wrong, that is.
After all, even superb bakers who own bakeries and publish cookbooks (like the Robicellis) have bad baking days! Do you remember Julie Child flipping a potato pancake and having it land on a table instead of in the pan?
The moral of this tale: keep on keeping on even when things don’t go well. As I’m trying to tell myself now- easier said than done for sure!
It's ok- sweet and somewhat tasty. But it’s nowhere in the same universe as good as the tarts I’d made the pastry for. Huge disappointment. (Of course, we ate them all the same.)
So I reread the Robicelli’s cookbook pages (to pump myself up!) and decided I just have to keep trying variations until I find something that works. Of course, at this point I had no more dough left, so I had to make more. My original idea was to find a nice use for odds and ends of left over Pâte Sucrée dough so of course I ended up make a whole batch and dividing into about 4 ‘odds and ends’ of dough balls. Now I’m pretending these are left over odds and ends, but if you don’t tell anyone, I won’t either.
- Miniature Peach Pies (we have peaches from our trees now, so of course…)
- Salted Crisps
- Raspberry Bark
- Brown Sugar Buttons
- And the original effort: Cinnamon Brown Sugar Roll Ups
Yeah, I know, who’d think the easiest was the best. Both of them required rolling the dough out to about ¼ inch, then brushing lightly with egg, sprinkling on the ingredient (coarse ground salt or brown sugar) and then cutting out some sort of little hand-held shape. Go figure!
By the way, I love the Joseph Joseph rolling pin you can see in the photo here. I don’t get anything for telling you this, but this tool is a great way to make sure that I roll out dough fairly evenly. I tend to be inconsistent when using any regular sort of rolling pin. With this one, I put on the correct size disk and abracadabra! My sheet is even. If you want to try it, you can find it here.
Also, the Robicelli cook book is an excellent cupcake book, and it’s all about good cake in accessible form. Not everyone can purchase or make a huge cake just because they want some cake! You can get the book here. Again, I’m not getting anything from telling you this, I just like to share the good things with you!