I am a great 'surprise chef'. I can walk into any kitchen and prepare a meal - often a great one, if I try, out of almost anything. You know how MacGyver used to make a nuclear warhead out of a ball point pen, two batteries, a paperclip and a piece of gum? That's me in the kitchen. The only thing that has held me up has been baking. It has always stood on a pedestal as the unmuckable cooking. Hard-core recipe stuff. I think it was several early failed attempts at pavlova and anzac biscuits that did it.
But what I've realised recently is that baking - particularly cakes - does not need to be as exact as I thought. Sure, there are things that MUST be included. Eggs to bind, oil or butter for moistness, some kind of raising agent for cakes, sugar for taste. The quantites are variable. More eggs for a dense cake, less for a crumbly one, more baking soda for fluffy scones, less for whoopie pies, more butter for brownies, less for banana bread. And do you know what, as long as you don't accidentally put in garlic powder instead of ginger, and you don't burn it, the sugar is ALWAYS going to make it taste good - no matter how chewy or crumbly it is.
