I can bake a cake like nobody’s business. Go ahead: Ask me how to make a spongecake light and fluffy. Do you wonder why your cake is dense and not fluffy? Is whisking sugar into butter the most important thing? I can answer those questions and more. Take, for instance, the most luscious cake in my repertoire: a chocolate cake baked in a skillet with either chocolate frosting or lemon frosting. Both are delicious. Better than delicious. My cake is exquisite, a for-sure winner at the Teton County Fair.
A few days ago, before the official Teton County Fair Exhibit Hall entry date, I was making unproductive mental loops about frosting. Chocolate frosting or lemon frosting? I tell you, it was making me crazy.