Cookin’ Cake

21 Feb
I’ve had a set of six vintage aluminum jello molds for about five years now.

I bought them at Cookin‘, a secondhand cookware shop in San Francisco. It’s  fun, if overpriced: rambly, stuffed-to-the-rafters, and organized in a way that isn’t clear to anyone but the owner. It’s a nice way to spend an afternoon if you’re in the Haight. But I think many of its customers find the name vaguely embarrassing. “Hey, do you want to go to, ummm Cookin’ today?” They say it like they’re inserting quotes around the word.

The store has been around for about 30 years. Maybe “Cookin'” seemed jazzy in the early 70s.

Anyway, these molds have been collecting dust on a bookshelf, but on Friday I found myself with some extra cake batter (from the most delicious yellow  cake recipe by Shirley Corriher). I buttered, floured, and filled up a mold, popped it in the oven for 25 minutes, and voila.

I could’ve been gentler with the release, but Max didn’t complain.

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