Better Bend Your Butter
I have to make a cake for a 70th birthday party tomorrow. I was the baker of the cake at the 30th, 40th, the 50th, and the 60th, so I have a tradition to uphold. I have all the ingredients laid out on the counter. Usually, I just throw in whatever I want, neglecting to measure anything for fear of making a mess. This time I have to painstakingly measure out each ingredient. Each has its time to go into the bowl. Not a minute before or after. The main ingredient that needs the most special care is the butter. You absolutely must have the butter at room temperature when you cream it. I know that this for a fact. If it is too cold the cake will be flat and will not crumb properly. If it is too warm it lumps up and does not allow the cake to bake evenly. The sides cook too rapidly causing the middle to bulge up into a peak. If you are going to frost the cake you must expertly slice the bulge off making a smooth surface for frosting and layering. If the butter is too cold it will break into pieces. If the butter is exactly at room temperature you can bend it beautifully. If you can bend your butter, you will have a well-crumbed cake. Well-crumbed cakes are important. Aren’t they? I am telling you about bending your butter because my mother used to walk the floors of our home with an Emily Post’s book open to just the right page for everything we were doing. She had special cookbooks that told you what to do each step of the way. She had an oven door that gave the correct temperatures, the correct measurements and all of the things you needed to know when you cook. I don’t know any of those things today and just put handfuls sometimes, or a palm full here, a palm full there, plus some sprinkles of things into a pot or bowl and it all comes out delicious. Well usually, but there are those very few occasions when I bomb. Now, my mother would never have allowed herself the leeway to fail. Perfection was my mother’s motto. It must have worked because after all she has the perfect daughter. Oh sure. But seriously, my mother is the only person who could make chocolate chip cookies, brownies, cakes and anything else she made more than once come out exactly the way it had the first time. I have her recipe file and I can tell you I have never, ever been able to make the dish, cake, cookie or brownie, made previously come out anything even like that former dish or baked goods. Here is to the perfectionist, bravo. Here is to all of us who may be on the way, bravo to us, too.
Sheilaclapkin's Blog; 
Jan 31, 2013 @ 14:48:09
you must tell us how the cake turned out.
cheers to you – and all of us – willing to wing it a little on the road to perfection.
Feb 02, 2013 @ 09:31:33
The thoughts and desires and most of the ingredients are the same, but the final result is different each time. HO HUM How are you home projects coming along???
Feb 02, 2013 @ 09:50:46
Cheers to you on your home project. Let me know.
We are all on the road. Bake today.
Jan 31, 2013 @ 16:29:11
Your philosophy on baking is how you live your life. You do realize that, don’t you? It’s one of my favorite things about you. Life is so much more interesting your way…
Feb 02, 2013 @ 09:33:15
Yes, life is interesting if you change the way you approach the content,..I appreciate your comments and the fact that you are listening
Jan 31, 2013 @ 20:05:46
I agree that you must tell us how the cake turns out. . . My recipes never turn out exactly the same twice either. Cooking seems like an art to me. Each time I make a recipe I never know if it will turn out to be better than it ever has in the past. . or if it will be less good than previous renditions.
Feb 02, 2013 @ 09:39:35
Sheryl, The cake turns out differently each time. Sometimes better than others. Same cook, same stove, different creativity. YOu mentioned that each time you make a recipe you never know if it will turn out. None of us do, but the fact that we face it again again shows our tenacity.
Jan 31, 2013 @ 21:18:57
So why did it have to be perfect this year but not in prior decades? 🙂
Feb 02, 2013 @ 09:41:20
Again, your single questions opens up a world of thinking.
I am hoping as I age that this won’t be the last and if it is, should be the best I can do…
Feb 02, 2013 @ 09:49:32
I have replied to this comment on another venue I guess, but my main comment to you is that with a single question you can open a mass of thinking. Big Bravo, Gary!!
Jan 31, 2013 @ 22:23:19
Looks soooooo yummy! Are you willing to share the recipe or is it a family well kept secret??? I hope your cake came out super great for the 70th celebration. How great to have had the same cake for all those birthdays! You are terrific!
Feb 02, 2013 @ 09:47:57
VEry few well kept secrets in our family. No recipe, just what is on hand. Eggs room temperature and better bend the butter. Love your interest. I think finding the right bakery is essential. ha ha
Feb 02, 2013 @ 09:34:26
So once again your one question opens up a world of thinking.
I hope my quest to make it perfectly divine isn’t because I was thinking it may be the last..
Feb 06, 2013 @ 18:30:51
Another place you need to take me on my upcoming visit, that bakery that your family goes to. I’ll probably just “smell” the place but want to see it anyway. The above cake looks YUMMY!
Feb 07, 2013 @ 16:16:27
You make me feel so happy. Thanks YOu are an inspiration to me, but you don’t know it… We will take you anywhere. R U coming to Alaska.???? http://sheilaclapkin.com