"Well, there is only one piece of advice I can give you," said the wisest of wise men. "The secret of happiness is to see all the marvels of the world and never to forget the drops of oil on the spoon."

('The Alchemist' Paulo Coelho)

Friday, November 25, 2011

The Boss??

"I'm just going out to the van for a while," said Keith, this evening. "While I'm out there, you might want to rustle up a cake."
"Probably not," I said, but I don't think he heard me.
"Can't smell any cake baking," he said when he came back in.
"That would probably be because there is none," I said helpfully.
"But I left my orders for cake baking to begin!" he said.
"And I would take notice of that because...?"
"Because I am the master of the house," said Keith confidently.
"Oh dear," I said, "you have been barking up the wrong tree, haven't you?"


Yorkshire Pudding said...

Victoria Sponge with Raspberry Jam and Buttercream
Preparation time:
30 minutes
Cooking time:
20 minutes plus cooling
Total time:
1 hour 10 minutes
175g butter, softened, plus extra for greasing
175g caster sugar
3 eggs, beaten
175g self-raising flour, sifted
85g butter, softened
Icing sugar to dust
175g icing sugar, sifted
Few drops vanilla essence
2 tbsp raspberry jam
Fresh raspberries (optional)
Heat the oven to 180°C/gas 4. Butter two 20cm sandwich tins and line with greaseproof paper.
Beat together the butter and sugar until the mixture looks pale and fluffy. Gradually add in the beaten eggs, beating well between each addition, then fold in the flour. Divide the mixture between the two tins and bake for 20 minutes, or until firm to the touch. Cool in the tins for two minutes, then remove and cool completely on a wire rack.
To make the filling, beat the butter until creamy, then add the icing sugar in three lots, beating well between each addition. Add the vanilla essence and stir to combine. Spread the flat side of one of the cold sponges with the jam, adding a few fresh raspberries too, if you like. Spread the flat side of the the other with the buttercream. Place one sponge on top of the other, filling innermost, and press down gently. Dust the top with extra icing sugar, if you like.

Jennyta said...

No good to me, YP. I don't 'do' metric measures! How much did Keith pay you to put that up? :)

50 and still trying to be Frugal .... said...

That made me laugh.
I make cakes in our house when I feel like it not when I am told too.

elaine rickett said...

Aah happy families - I love a woman who stands her ground.

Jennyta said...

Sue, I try not to - the the sake of both of us. ;)
Elaine, I've never been known for being easy to boss!

mrsnesbitt said...

Our bakery does a wonderful cake which OFCOURSE I pass off as my own! lol!

Jennyta said...

Certainly a lot easier, mrsnesbitt but does it have less calories?

Anonymous said...

I suggest you get Keith to make a cake. Once he sees how much sugar goes into it he might decide to give them up - it worked for a friend of mine and her husband.
Verify is 'discomen': the result of eating too much cake.

Jennyta said...

Sadly, Lucy, I don't think that would work. He just LIKES eating unhealthy stuff!


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