X=3c where I= less than 1c

Alright. So creativity, or in this case domesticity has kicked in already. Mom slept in today and I decided I wanted to make a banana cake. Then I realized that most of my family is not as banana crazed as I am. Which is sad but that is alright I can always do a smaller cake for myself later. In the process of looking up a banana cake recipe though I found a vanilla pound cake one. This is the cake I make.
I normally try to measure out all my ingredients first, or at the very least make sure I have everything. I am very glad I did today, because as it were, I do not have enough flour. I need three cups, but have less than one cup. I have all my other ingredients though. Thankfully at that.

All of my ingredients, the eggs are in the fridge at this point so they don't spoil while I wait to go to the store for flour. I am however still excited to make the cake because I normally make them from a box instead of scratch. Though this does not feel from scratch all that much. Hopefully the cake will be enough for my family tomorrow.

I will update this post with more on my cake adventure as it progresses. Until then!

Thought I might share the recipe I am working with. I found this on www.cook.com

VANILLA POUND CAKE
2 1/4 c. sugar
1 1/2 c. butter (3 sticks), softened
1 tbsp. vanilla extract
3/4 tsp. salt
6 lg. eggs
3 c. cake flour


1. Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan.


2. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat until light and fluffy about 5 minutes. Add vanilla, salt and eggs on low speed; beat until well blended. Increase speed to high; beat 3 minutes. Fold in cake flour just until smooth.


3. Spoon batter into pan. Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.


Since I can't make the cake right now I decided to start some laundry and water the plants. I also thought it would be advantageous of me to make the icing while I wait. Now I'm no genius, especially when it comes to cooking so again I had to look up a recipe. I know my moms icing recipe but that doesn't make the kind of icing I was looking for. So I found this one. Again at www.cook.com. I did not use the cake recipe found there because I already am measured out for the one above, but if you do not want to go to the link here is the information.

ICING:

1 stick butter
1 box confectioners' sugar  (which is about two cups according to an internet search saying a box is 16oz.)
1 tbsp. water
Minute Maid lemon juice

Icing: Mix butter (softened) and powdered sugar together then add water and lemon juice (as much as you would like for a lemony taste.)

This is DELICIOUS! Very simple to do as well. Very similar to my moms frosting too.

Those are the ingredients, Yes the counter is a little cluttered but it is workable!

This on the right is the finish product in the fridge. Behind it is other things in the fridge no need to worry about those. I added a couple of drops of food coloring to make it look more "lemon-y" because I am strange like that. It takes wonderful and I am glad I decided to go with a lemon icing, should complement the vanilla cake very well. Very please I just hope that it comes out nice looking when on the cake.

FLOUR HAS BE OBTAINED!!!! And the pound cake is in the oven. This will sit there for one hour cooking. I am actually really excited now.

This cake took an hour to cook. I almost burned it because I was a bit distracted and forgot to set an alarm but my mom reminded me to check the cake. This is the cake I ended up producing. There are a few pictures from different angles. I really like how it ended up looking. I wish I had

 a picture from when it was in the carrier but I was just all to excited to actually get one. Cutting was difficult after refrigeration but it was delicious never the less. Everyone who had the cake (with strawberries and whipped cream too) said they liked it. I am a proud cake maker today.

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~Luna Rae Anselm