The Retirement Cake
Friday, June 28th, 2002My father retired today after working in the New York City school system for thirty-four years. That seems like a pretty big thing, so I decided that I’d bake him a cake. But not just your regular, average, stir-and-bake, pop-open-the-cannister-of-frosting cake. I made a cake from scratch.
I suppose I should start by saying that baking is not one of my fortes. I don’t know what my fortes even ARE, but I do know that baking does not even closely resemble any of them. There are two things I’m good at baking, butter cookies and caramel-filled chocolate cookies, and they’re both essentially foolproof. Still, I feel that maybe one of these days I’ll unearth some sort of cooking talent, and so I keep trying.
I started out last night by dusting off the good ol’ “Joy of Cooking”, the chef’s bible. Opened it up to cakes, and selected a chocolate génoise because I had once seen this French guy on Martha Stewart Living make it and it had looked pretty easy. (Lesson #1: If you see a French chef on Martha Stewart Living doing anything, even washing his hands, it probably is so difficult that you’ll never, ever be able to do it.) The little “about génoise” blurb in the book said that it was best brushed with simple syrup and layered with buttercream icing. Alright. I could deal with that, it was for my father after all.
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