That's what has been said about the cakes I bake.
They taste divine: rich, luscious, decadent.
But they look horrible!!
How did I get them tasting so good? Well a friend told me that if you put in "good things" how can it come out horrible. So I use the best ingredients - for my choc cakes only the best dark chocs go in: Read: Valrhona, even for the cocoa powder! I use the expensive eggs - the no cholesterol, dark yolk kind, high in Omega 3 kind.
So far my cakes have got the 2 thumbs up from many friends.
But in the looks department, it sure doesnt look great. My cakes crack, erupt occasionally, and are uneven (when I am not careful when putting it into the oven as my oven is at a low level - I have to squat to use my oven!). And I am really bad in the decorating department too!
Hubby asked me how I can improve the "looks" of my cake?
Cake decorating classes, I suggested, or maybe even baking school!! Hmmm ... Le Cordon Blue in Paris? The American Culinary Institute? L'Ecole Culinaire? I had to stop myself from dreaming - there is no way I can go to any of these baking schools - at least not until my little one is maybe .... say in secondary school, and that is a long time from now!! She hasnt even started primary school yet! Even local cake baking classes I cant attend, coz the timing just doesnt allow it. None of these schools run early morning classes for when my kids are at school. So I guess I will have to depend on feedback from you gals out there. So what do you say?