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SusanSH's avatar

I loved your pastry vision of a cupboard, what you say makes a lot of sense. In my cupboard there is more frosting than cake, although I always end up with a bland dessert hahaha. Maybe I am a bit bland and that's okay, it's also part of my personal recipe. In general I always start by thinking of a frosting that I like and then I put together the base where it works. I try to make everything quite combinable with each other in my cupboard, but because I tend to make repetitions in the finish (if I put cream on one side of the cake, I also want cream on the other). Once a professional chef told me that the pieces of a dish always had to be odd and that the final presentation always looked better that way. I have seen with amazement that this happens in restaurants and I am convinced by the idea. Maybe we should try to take this trick to the cupboard? Will it be a little less bland if I stop making focal points in duplicate? You opened up questions for me, that's why your note is worth it. Thank you for that 🫂❤️

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Sheila (of Ephemera)'s avatar

Thank you so much for the shout-out, Harriet!💕 I love your take on this!

“I’m a creative person so putting pieces together feeds my soul” - this is me exactly. I have been working on building up my cake (I am mostly a thrifter) but still hunting for amazing icing. I’m not likely to do a no-buy again (I did a bunch of variations in my earlier blogging life over the past 16 years), but I’m being more analytical about my style and purchases.

A fabulous article!💕

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