Thank you for joining Table Talk with Lawanna sponsored by Progressing through Therapy, www.progressingthroughtherapy.com.
In this segment, I will provide how baking a pound cake aided me in developing valuable character traits and values; specifically, patience, tolerance, perseverance, and resiliency.
Baking a pound cake is one of the best things that I have produced in my lifetime, so far.
I began with a recipe outline not a recipe provided by my grandmother and mother - a recipe outline, not a detailed recipe - an outline.
• One pound of butter
• One pound of sugar
• One pound of eggs
• One pound of flour
• and if you feel bold add some flavoring.
• Pre-heat the oven to …show more content…
The journey begins…
I developed patience by allowing the butter to settle to room temperature, soft but not melting, as well as allowing the eggs to settle to room temperature. I utilized those math skills acquired in elementary school to measure one-pound sugar, 16 ounces exactly not too much or too little. Premeasured out one-pound of flour, 16 ounces exactly not too much and not too little, and sifted the flour only to have to measure 16 ounces again. Cracking eggs in a separate container and searching for any remnants of egg shells. Can you see the tolerance, perseverance, and resiliency?
Using an electronic mixer, patience was required to whip (cream) the butter into a creamy state. The whipping (creaming) seemed to take an eternity but in reality, it was no more than 12 minutes. After whipping the butter, more patience is required along with tolerance. Gradually adding the sugar small increments, once all the sugar is incorporated cream the butter and sugar mixture into cloud like consistency. Take a deep breath and do not stray far from the mixture.
At this point, questions, doubt, and irritation began to set in.
• Are we ever going to be able to eat this …show more content…
Can you see the patience, tolerance, perseverance, and resiliency, yet?
It took years to realize that all-purpose and self-rising flour did not give the same results as cake flour.
Using all-purpose or self-rising flour is okay but required more ingredients.
Premeasuring the flour, sifting, and measuring seem like a waste of time and double work but proved valuable because it eliminated the clumps, lumps, and air pockets in the flour to ensure that the accuracy of the measurement.
In my baking journey, I have thrown more than 50 perfectly edible pound cakes away before anyone including self could taste:
• Because the cake did not resemble the look of my grandmothers or my mothers
• Because the cake was too dark
• Because the cake was too light
• Because the cake fell apart while transferring from pan to plate
• Because the crumb factor was off
• Because there were cracks
• Because the top was crunchy
I could provide you with an extensive list of reasons why I could not serve the cake. But it took some trial and error for me to realize that, “HAPPINESS IS LETTING GO OF WHAT YOU THINK YOUR LIFE IS SUPPOSED TO LOOK LIKE, CELEBRATING IT FOR EVERYTHING THAT IT IS” Mandy