When in doubt, take small steps.
I bought pomegranate seeds the other day. I thought I’d sprinkle it some yogurt, toss it in a salad, or maybe brighten up my morning oatmeal. I did all of that and still had some seeds leftover. What else was I supposed to do with them?
When I’m in doubt, I make a cake. This time, a pomegranate cake.
Cake is what I love to do best. I enjoy making layered cakes because it is a process that takes time. There are multiple components that come together at the last-minute to become one cohesive unit. Plus, with cakes there is always a solution to fix whatever may have gone awry.
The pomegranate seeds add a nice crunch to the soft and delicate white cake. Its brings an element of surprise and a lively spring of color and life to an otherwise pretty plain cake. I also used a little bit of pomegranate juice to give the buttercream a faint pink color. The white cake is flavored with a substantial dose of lemon zest. It remains light and refreshing because the cake does not contain egg yolks. Its one of my favorite cake batters.
I think pomegranate seeds are so pretty. I love the vibrant red color of the seeds, especially against the stark blank buttercream frosting. This cake would be nice for tea parties and garden gatherings. It’s so frilly and dainty.
I feel like in cake making (and life) you can either take it slow one step at time or go crazy and frantically makes things fit together. Unless you are in a race to the finish line, there is no need to hurry yourself. Overtime those small steps will become larger ones with more confidence, experience, and knowledge.