Whatever it is, the way you tell your story online can make all the difference.
Hi, all! As you saw in my last post, I’ve been learning how to cook after years of purposely refusing to step in the kitchen.
The desire to bake all started when I made my first flan in the middle of quarantine. I had to make the flan old school style with a stovetop pot because I didn’t have any bake ware.
Then one night when I couldn’t sleep, I got on my phone and ordered a few baking essentials. As soon as the materials arrived I made a carrot walnut cake (my first cake ever) and it was a success! A few weeks later I went for a tres leches cake. Guys, I never thought I’d see the day.
While shopping in Wholefoods, I accidentally came across sweet condensed organic coconut milk and that’s when I decided to step it up. With the coconut flakes I also purchased, this turned out to be a coconut tres leches cake.
I’m so new to baking, I didn’t even know the purpose of separating the egg whites from the egg yolk, or that the egg whites could create mountains of foam when whipped. (I know, I know!)
I was torn between the Martha Stewart or Ayesha Curry spatula. I’ve supported Stewart throughout the years with her bedsheets and a recent baking set, so I decided to go with Ayesha’s. How cute is this spatula with the blue hearts?!
Whatever it is, the way you tell your story online can make all the difference.
To continue with the coconut theme, I added flakes to the batter. I placed it in the oven at 375 degrees for 27 minutes. After letting it cool down, I added the tres leches mixture to the cake.
Now that I think about it, making a tres leches cake is simpler than carrot cake!
Watch my full video below and let me know what you think.
