It’s been a while since I cut into the world of cake. (See what I did there?)
For the better part of a year, I’ve been dedicated to croissants. Laminating them. Shaping them. Proofing them. Baking them. Eating them.
Easter is a holiday of resurrection: no better time to dust off the old offset and go back to techniques I learned during my days running a cake station, whether at a high-bustle restaurant or an artisan bakery. Relived the satisfaction of leveling a cake by eye … and the grief of careless piping bag placement. Biblical for sure.