Posted in Writing

Baking & Writing

I’ve mentioned that baking has become my newest hobby, and I recently decided to venture from cupcakes and cookies to full-on cakes thanks to a Pinterest recipe. (It’s this cake for those wondering.) The experience was… an experience. Full of I’m just going to wing it and well shit, that didn’t work.

Turning out a freaking tasty lemon cake and too sweet frosting gave me surprising insight into another process: my writing process.

It sounds like a leap—I know, I know—but let me unpack it.

The cake on Pinterest is called a Raspberry Lemon Cake. Mine was a Strawberry Lemon Cake because the grocery store didn’t have fresh raspberries. The recipe is supposed to produce enough batter for three 6-inch cakes. I barely fit all my batter in a single 9 ½ inch cakepan. The cake should’ve had a meringue frosting. I said f-it because it was 8pm and there was no way I was going to make f-ing meringue at that time of the night, so I bought a tub of frosting from Food Lion.

Whenever I start a new piece of writing, I always have a plan in my head. It may not be complete or very detailed, but I have a rough outline. A has to happen before B happens and B has to happen before C happens.

But stories and characters like to go awry. Maybe A needs to be cut entirely and E should really happen between B and C rather than after D. Or maybe a certain character decides that he or she would rather go chasing a story on zombies than finding their best friend at the hospital. (No… I’m not talking from personal experience here. What would give you that idea?)

Baking and writing require flexibility. The ability to say well that’s not going to happen and then finding a way to make the bigger picture still work. Odds are that it’s not going to look exactly how I expected or planned. It may be better. Or it may need some tweaking in the next go-around.

I’m okay with either outcome. Especially when it means I get to eat cake.

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