Benvenuto

I think sentiments composed of sugar and flour are more meaningful when composed yourself. Anyone can go out to the store and pick up an amazing butter-cream creation, but it is a true fellow, one willing to turn up the heat and douse that flour with rolled up sleeves, that bakes the celebratory cake.

This is strictly a point of opinion however, as some objects of celebration appreciate professionalism, the journey of selection, and expense as a sign of thanks. Many events, birthday, weddings, anniversaries, or goodbyes (as in Jocey’s case) I have witnessed both domestic and store-bought creations. Both manners in cake giving have been well received, but I find it particularly gratifying, on behalf of the cake baker, watching everyone at the party, including the object of celebration, rejoice in such a thoughtful and laborious gesture.

Preference for homemade cake is like preference for homemade cards. I used to always make homemade cards for my ex-boyfriend because I thought them sentimental and more personal. He thought it lazy and childish. We didn’t work out, but perhaps it was my execution that made his reaction so. I consider myself a mediocre artist (at least one able to create a legible and attractive birthday card) but baker I do not. Today I am employing the help of baking extraordinaire Kase. I am going over to her house to create a chocolate layer cake with rainbow icing. Much of the task at hand will be under Kase’s instruction, as I am so ill-equipped with baking threadbare, I don’t even own a rolling pin or baking tray (I also just discovered that a tablespoon is an actual regular-sized spoon and not those big spoons you eat soup with — yes, I thought a teaspoon was a mini-spoon).

Sentiments and effort in-tact, I think homemade anything is always better. Just be courteous enough in your goodwill to know that you will pull-off the task, sans professional shop, amicably.

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