When I rekindled my cake designing hobby, I was only interested in the wholesomeness of the ingredients. “Baking” meant organic, grain-friendly cake mixes from the food co-op, and my primary concern was aesthetic.
Eventually, I came to see the ingredients and the baking as elements that could bolster my concepts. Thus the baker in me blossomed, and so it is that some of these baked goods are just baked goods and stories, while others are baked goods, stories and concoctions.
My thrill is in making a recipe my own. I find inspiration, seek some guidelines and plunge forward. I am of the grandmother school of thought: add what you have, a pinch or a heap is close enough to the prescribed quantity, once one thing is on the table start making something else, and know that nothing will ever taste the same twice.
For now, this is all just a hobby and a reward. When family and friends tell me, “I don’t even like cake, and I loooooved that Thanksgiving cake” or “I never like cheesecake, but that cheesecake was bomb,” I am quite happily satisfied (and maybe only slightly confused by slang). These are my ideas, my stories, my memories, my progress and above all, the way I satisfy my sweet tooth sensibly. These are my whole grains and film grains, and the other aspects of me emerge from there.