It's hard not to love a classic.
I am a recipe follower, I generally know what I’m doing and
the steps to take, but I like to refer to the recipe to make sure my measurements
are correct and I’m on track. I do find that when I’m baking a classic, it’s
good to stick to the recipe – mainly because everyone knows the cake, knows the
flavour, and are harsh critics. You stuff up a classic cake, and you’re out…
well, maybe not out, but I imagine your reputation would take a little hit.
One classic that I make regularly, and still follow the
recipe for, is carrot cake. It is delicious and I reckon it’s the best recipe
around for carrot cake. I don’t add sultanas or nuts to the cake, just keep it
simple. The cream cheese icing is essential! And getting the balance of
sweetness is very important.
