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Hello again

Red dragonfly on a wooden rail in the sun

It’s been a while! My site has fallen majorly by the wayside which both feels appropriate (see first point below) and makes me a bit sad. There’s a lot I’ve already forgotten. I want to analyze a bit more why I haven’t been posting… but that’s something I need to think a bit more about first.

A few notes to catch up on major points, and then hopefully back to posting semi-regularly.

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Family recipe for classic white frosting

This is my Grandma Piper’s classic white frosting recipe that she always used on the family recipe for white layer cake. Her notes: “This frosting is super. It never hardens on the cake. BUT, it is only enough for sides and top. So must use a filling.” I just doubled it for B’s birthday cake and there was plenty left over.

I’d never heard of a frosting with a flour and milk base before so looked it up online. Apparently this is “ermine” frosting. I was sort of skeptical, but it is really, really nice. It’s not quite as sweet as a standard buttercream, and Grandma Piper is right. It stays so fluffy, it’s kind of crazy. It was super easy to spread even after it had been in the fridge (after it had come to room temp, of course).

***

Double the quantities if using it for the top, sides, and inside of this white layer cake recipe.

  1. In a saucepan, combine 5 T all purpose flour and 1 c (225 mL) milk, and cook until very thick. Whisk constantly! If you manage to avoid lumps, you won’t have to push it through a sieve later. Put it aside and let it cool completely.
  2. In a KitchenAid mixer or a large bowl with hand beaters, cream together 1 c (227 g) unsalted butter, 1 c (125 g) powdered sugar, and 1 t vanilla until white and fluffy.
  3. Add the 100% cooled milk mixture to the butter mixture and beat them together for around 10 minutes. At the end, the frosting should be lump-free and the consistency of thick whipped cream.
  4. If you still have lumps, push the frosting through a fine mesh sieve to get the majority out.
  5. Store in an airtight container in the fridge until ready to use.

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Not a baby anymore

It’s such a stereotype. But there really is a moment when suddenly they’re not a baby anymore.

You open up your phone to look for particular photo and notice it’s automatically made a memories album of your kid. So you click and watch, and realize you missed the moment, whenever that was. It’s a weird shock that seems so obvious, it’s like you didn’t get to say goodbye to a friend you always knew had to leave.

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Family recipe for white layer cake 🎂

Context

This recipe was in the cookbook that my Grandma Piper customized for me. This is apparently the cake that the Piper family always made for weddings (so my great-grandma’s recipe on my Grandpa’s side, I think), and my Grandma made it for birthday parties. I made this for the first time last week for B’s birthday party on the weekend.

It results in an exceptionally smooth batter, it almost feels a bit too fancy for a kid’s party. But it’s a lovely cake! It also stored well double-wrapped in the fridge for a few days before I iced it. I haven’t tried freezing this cake, but I think it would probably work nicely.

Grandma would have always used her KitchenAid, but it was no problem making this with handheld electric beaters. Her recipe didn’t specify salted or unsalted butter. I used salted and quite liked it. Likewise it didn’t specify the sugar. I’m almost certain she would have used granulated, but I used caster which worked fabulously. If you use caster, just make sure to go with the weight measurement, not cups.

Apparently this recipe makes 3 dozen cupcakes and you have to bake those for 25 minutes. But I’ve never tried it, and there is no more instruction from her on that.

Goes well with this classic white frosting recipe.

  1. Preheat the oven to 325F (165C).
  2. In a KitchenAid, or in a large bowl using electric hand beaters, cream together ⅔ c (150 g) butter and 2 c (400 g) granulated sugar until very smooth. Add 1 tsp vanilla extract and beat until smooth.
  3. In a separate bowl, sift together 3 c (360 g) cake flour and 1 tbsp baking powder.
  4. With the mixer on low, add the flour mixture in to the butter mixture alternating with 1½ c milk, blending after each addition. Do not overbeat.
  5. Butter and flour two eight-inch cake pans.
  6. In a separate bowl, beat together 4 egg whites until stiff but moist. Make sure that the beaters and bowl are very clean, any fat will prevent the egg whites from frothing up nicely.
  7. Fold the beaten egg whites in to the rest of the batter using a large metal spoon.
  8. Pour in equal parts in to your two prepared layer pans. Then bake at 325F (165C) for 10 minutes, and 25 minutes at 350F (175C).
  9. When done*, remove from the oven and let cool in their tins for about 10 minutes. Turn the layers out on to a cooling rack, and let cool completely before icing the layers or double-wrapping in cling film to refrigerate or freeze them. If storing, try to store them side-by-side to preserve height.

* This cake is sort of hard to tell when it’s done. When done, it will have picked up a little bit of color on top and should pull away from the sides of the pan slightly. If you listen to it you shouldn’t hear much crackling, and if you very lightly press the top, it shouldn’t feel like you pop too many bubbles.

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Why can’t you show AM/PM time on an iPhone?

So apparently you can’t set your iPhone to show AM and PM alongside the 12-hour time. This may not seem like a big deal, but I think it’s a pretty significant accessibility issue.

My grandpa is 100 years old, we just celebrated his birthday in March. He’s doing pretty darn well for his age. The only thing he’s having trouble with is short-term memory. This usually isn’t a big enough problem to cause any major concern at the moment. Although he lives on his own, it’s in an apartment that is equipped for his needs within an assisted living building, and my parents aren’t too far from him.

The thing that is causing problems, pretty major problems, is when he takes a nap and then wakes up and thinks it’s the wrong time of day. This causes him to miss meals because he doesn’t go down to the dining room in time. And when older folks start to regularly miss meals, they get pretty weak pretty fast.

He doesn’t want to cause a fuss, so we don’t know exactly how often this happens. I imagine with other folks, it also might be a bit embarrassing (maybe it is for him as well, I’m not sure). He naps a lot, which is fair enough considering his age, so I suspect it might be more often than we think.

I was talking about this with my mom, asking him if he has a big digital clock in his apartment or something. He does have a clock, but he usually looks at his watch or his phone for the time. I don’t want to suggest that he wear a digital watch, because his watch came from my grandma. So we were looking at our phones, and she pointed out that there’s no AM/PM.

There’s no way of changing it! That seems ludicrous.

I know he could change it to 24-hr time. But I doubt he would do that, because he would probably convince himself that it’s fine and he doesn’t need it. It would be a heck of a lot easier if you could just show AM/PM via the iOS Date & Time settings, as one would expect.

If any Apple folks happen to read this, I’d love if you could take this feedback onboard in some way. Or if you happen to know anyone at Apple, I’d really appreciate if you shared this with them.

In the meantime… I guess we get him a bigger digital clock for his apartment? I’m really not sure.

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Moody tree

A moody, leafless tree on Ilkley Moor with many small branches

We made it up to the northernmost stanza stone with B. He wasn’t thrilled about the whole walk, but he did love squishing his boots in the mud and chowing down on a vegan Greggs sausage roll.

During lunch one day, we heard an insane screeching in front of my sister-in-law’s house. A sparrowhawk had caught a bird not much smaller than itself and was squeezing its talons around it, with its wings fanned out on guard and its head darting around to spot competitors. We wanted to intervene, but it would have been pointless. The sparrowhawk needed to eat (and well done for catching such big prey!), and the other bird seemed likely too injured to survive. It took a long time though.

Photo taken by Sam on his dad’s RICOH GR1v.

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What a cake

EL and KT came over for dinner last weekend and brought cake. WHAT A CAKE.

It was a chocolate coffee crunch cake. I asked EL, basically it’s this chocolate cake with coffee whipped cream and honeycomb as per this Serious Eats recipe.

It was insanely good. Super decadent, but also somehow very light. Just the perfect texture.

The cake itself kind of reminded me of a cake from a long time ago, so I dug out my grandma’s recipe book again. Turns out my great-aunt’s Texas Sheet Cake recipe (jump to recipe, though I recommend reading the critical notes first) is pretty similar in a lot of ways. Most of the measurements are the same, and both are pretty much one-bowl recipes that call for boiling water.

I haven’t made it recently, but it seems to me that it might be a bit denser / richer than the cake recipe linked above since it has more fat and less milk (1 c butter and ½ c buttermilk in the sheet cake versus ½ c oil and 1 c buttermilk/milk in the layer cake). A denser texture would make sense I suppose for a single-layer cake.

I think the recipe above makes more sense for a layer cake, but I’ll write my great-aunt’s recipe out below since the many-times-Xeroxed version in my grandma’s cookbook is almost unreadable and since it might be worth trying this out with the coffee whipped cream + honeycomb topping.

A few critical notes about the sheet cake recipe:

  • The most notable differences between the sheet cake below and the layer cake linked above is the quantity of cocoa (3 T = ⅛ c in the sheet cake versus ¾ c in the layer cake) and the presence of espresso powder (none in the sheet cake versus 1 t in the layer cake). I suspect it would benefit from a stronger chocolate kick… So maybe it would be worth adding more cocoa powder.
  • I’ve added the metric measurements below by using the Traditional Oven converters online. They’ve never failed me yet, but I should say that I haven’t tried these exact metric measurements so can’t vouch for them. If you want Marie’s original version, go with cups.
  • I’ve written the “preparation” section more or less exactly as my great-aunt wrote it. I do actually think it could be simplified though, probably more along the lines of the recipe that EL shared and linked above where you essentially mix all of the dry ingredients + sugar, then beat in the wet ingredients, then carefully beat in boiling water. But I haven’t tried it myself!
  • This recipe calls for buttermilk, whereas the layer cake recipe linked above calls for whatever milk you have on hand. I have a feeling that you really do need to use buttermilk or faux buttermilk (milk + lemon juice or vinegar) for this recipe to work since it only calls for 1 t of baking soda. If you don’t have buttermilk or can’t make faux buttermilk, I’d probably add some baking powder.
  • This recipe doesn’t call for salt, I think because she assumed you were using salted butter. If using unsalted butter, add ½ t salt as well.

Texas Sheet Cake

Marie Longman

Ingredients

  • 2 c (400 g) sugar
  • 2 c (250 g) flour
  • 2 sticks (1 c, 226 g) butter
  • 3 T (⅛ c, 15 g) cocoa powder
  • 1 c (235 ml) water
  • ½ c (118 ml) buttermilk*
  • 2 large eggs
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t vanilla

Preparation

  1. Oil and flour a 15″×10″×1″ jelly roll pan, and preheat the oven to 350F (175C).
  2. In a large mixing bowl, briefly stir together 2 c sugar and 2 c flour.
  3. In a small pot, bring 2 sticks (1 c) butter, 3 T cocoa powder, and 1 c water to a boil, then pour it over the flour and sugar mixture.
  4. Add ½ c buttermilk, 2 eggs, 1 t baking soda, 1 t cinnamon, and 1 t vanilla to the bowl with the other ingredients, then beat everything together just until smooth.
  5. Spread the batter in to your prepared jelly roll pan, then bake for 17-20 minutes at 350F (175C) until a toothpick inserted in to the center comes out clean.
  6. Let cool completely, and then top with the frosting of your choice.

* To make ½ c buttermilk, pour ½ T of lemon juice, distilled white vinegar, or cider vinegar in to a ½ c measurement and then top it up the rest of the way with the milk of your choice. Actual dairy products will curdle when they hit the acid, which is what you want.

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New Kobo, more illness, intentions

  • I am LOVING my new Kobo Clara 2E. Just wild that all of Brooklyn Public Library’s e-books are at my fingertips at the click of a button. I just need to figure out how to get my old Walthamstow Library card set up too…
  • B seems to have become a whole new little person over the course of the week and a half we were visiting family. He has very particular ideas about which lights should be on, which drapes should be open, and whether or not fans are running. Cuddly stuff is, as ever, a favorite. He may or may not think his name is Stu? Two new teeth!
  • Grandpa came down with something in the wee hours of Christmas morning and we had to take him to the ER. He had to have surgery (first time ever, at 99yrs old!) which was scary, but his recuperation has been great. We got to see him before we left which was a relief, I wasn’t sure we would.
  • Never been much of a resolutions person, though I do constantly think about self and improvement. But two basic intentions for 2023 are to cook and read a bit more. Both are things I have always loved, but somehow felt very difficult or fell by the wayside. Reading was a long slow fall (getting a Kindle way back when was a MISTAKE), cooking’s decline was precipitous and very tied to B being born. Will enjoy doing more of both, have already read more books in the past week or so than I had in months.
  • Related to resolutions, see Virginia Woolf’s new year’s resolutions for 1931 shared by Gem. “To have none. Not to be tied.”
  • To read: The Performance Inequality Gap, 2023: When digital is society’s default, slow is exclusionary
  • Been watching a lot of In The Night Garden with B because of travel and since he hasn’t been feeling great. Maka Paka is the best character.
  • “I think we humans can feel we don’t exist if we live unwitnessed.” That phrase really resonated, from this article in Philippa Perry’s “agony aunt” Guardian column. Sharing photos online, gathering followers, collecting likes.
  • I have a cold, yet again. This one has lasted over two weeks, yet again. I think that in addition to all the normal baby stuff that people put on registries, they should add things like economy-sized jars of ibuprofen, NeilMed Sinus Rinse bottles (one for each parent) and a subscription to those saline packets, and roughly 10,000 hankies.

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Thanksgiving 2022 notes

Thanksgiving this year was verrrrry small. We had a few options to celebrate with friends / family, but ended up just sticking to the three of us at home. I’ve been sick for almost two weeks now and was not about to give this to someone else. 💀 Plus that meant we could move it to Friday, which was helpful since I was at least feeling a little better at that point.

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