{"id":295,"date":"2008-10-16T20:57:35","date_gmt":"2008-10-17T00:57:35","guid":{"rendered":"http:\/\/www.bojnberry.ca\/~boj\/blog\/?p=295"},"modified":"2008-10-16T21:04:43","modified_gmt":"2008-10-17T01:04:43","slug":"cakes","status":"publish","type":"post","link":"https:\/\/www.bojnberry.ca\/~boj\/blog\/?p=295","title":{"rendered":"Cakes"},"content":{"rendered":"

I’ve made my traditional B-day cake last week. Everyone was polite and said that it tasted good, but I was not pleased with it. I was using my new mixer and got a bit loosey-goosey with the egg white foam which made the cake texture too dense. Also I used unsweetened chocolate for icing. Next time I should use unsweetened chocolate for the cake but semi sweet for the icing.<\/p>\n

\"Cake\"<\/p>\n

When I was planning my b-day I found another cake recipe<\/a> but could not decide whether to make it (very risky) or the traditional one (which would not have been risky if I was more careful). I ended up buying ingredients for both and then only made the one. <\/p>\n

This week I thought about the ingredients that were still in my fridge and decided to make the second cake, just to see how it would turn out. I am very glad I did, because it turned out to be the best cake I ever made. Apart from the fact that I made less than a dozen cakes in the whole course of my existence, this is impressive because I didn’t even get around to doing the icing and it was still amazing.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve made my traditional B-day cake last week. Everyone was polite and said that it tasted good, but I was not pleased with it. I was using my new mixer and got a bit loosey-goosey with the egg white foam which made the cake texture too dense. Also I used unsweetened chocolate for icing. Next […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-295","post","type-post","status-publish","format-standard","hentry","category-general"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s278IQ-cakes","_links":{"self":[{"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=\/wp\/v2\/posts\/295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=295"}],"version-history":[{"count":0,"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=\/wp\/v2\/posts\/295\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bojnberry.ca\/~boj\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}