There is a time in every blogger’s life when they are reminded of their mediocracy. Sure, you get mentioned on big sites and hit a big traffic day with a viral post once in a while. You love what you do, you think you are putting out good content and you start to think of yourself as being pretty skilled, domestically speaking. And then you work with Martha Stewart. And you realize that while you know your way around a kitchen, you will never be Martha caliber. Case in point. I got an email from her company asking me to participate in a fun end of summer program. I think, “duh – of course I’ll participate.” They asked me to make one of her delicious summer recipes that would feature their new cake stands (available at Macy’s) perfectly. I think, “Yes! No biggie. I can do this.” So I click-through the recipe slide show to choose my recipe…each one a little more difficult or with more steps than the one before…I feel my confidence waiver. Man that Strawberry Cream Cake recipe looks good. But wait, is she making a legit cake for it? No store-bought? So I move on. And I land on the Plum Blackberry Galette.
I’ve always wanted to make a galette, primarily because I feel like if I am going to attempt to make crust, this one is super rustic and would hide my errors. So I think, “Yes! The galette!” but as the days go on and I get closer to actually having to make it, I start to tremble slightly. Yeah, that crust still sounds pretty advanced for me. My neighbor, a baker who I had asked to spot me in my crust making, ended up with sick children and I knew that I would be completely on my own. So I decided that I would combine two of Martha’s desserts to fit my strengths. And I ended up making a Ginger Peach Shortcake, because the plums at my store looked grody and my kids won’t touch blackberries with a ten foot pole. But even that didn’t go exactly as planned. While all I did to the peaches to prepare them for the cake was add some sugar and fresh grated ginger, a tiny piece of ginger ended up landing in my eye. Martha doesn’t get ginger in her eye. Through this process I was constantly reminded of Martha’s supreme greatness. She really can do it all, and make it look easy as pie, or galette as it were.
I stand behind my Ginger Peach Shortcake. I’m proud of it. It tasted amazing, looked pretty and is true to who I am as a blogger and person. So while I wanted to put her Plum Blackberry Galette on a pedestal, I think I’ll keep Martha up there too. It is good to aspire to be like someone else, but I think it is also important to know your own strengths and weaknesses. But it doesn’t hurt to have that little question in the back of your mind as you move through life, “What would Martha do?”
I was very lucky that I was able to shoot this at Lauren’s house where she had plenty of cute potted succulents all ready to go.
Martha really does make the best cake stands and this domed one is lovely. I love that the white really stood out against the colorful scarves and fabric that I used. I fell in love with that peach/pink/red scarf the minute I saw it and, even better, it was on clearance!
This easy Ginger Peach Shortcake would be the perfect last-minute dessert for a get together. I didn’t make a recipe for it, literally just sliced the peaches, tossed in about 2 TBSP of sugar and grated about a 1/2 inch piece of fresh ginger in to the container. Then I put the lid on and gave it a good shake. I let it sit overnight to develop the juices and it was ready to go.
I did make my own whipped cream though. I mean, I’m not a Neanderthal. I took a store-bought angel food cake and sliced in half. Then I layered on the whipped cream, and some peaches laid out in a super cute pattern. I added the second layer and then added more whipped cream and peaches. Done. Super easy.
I’m still going to give that galette a shot one day. A girl has to have goals. So thank you, Martha, for challenging and inspiring us. And for the prettiest cake stands in all the land.
*I was sent a Martha Stewart cake stand. All opinions, stinging eye and sore arm from using a whisk to make the whipped cream, are my own.