Life is a Mess
This world is so full of possibility. It sometimes becomes overwhelming trying to figure out the next step. We find ourself navigating a myriad of directions feeling lost as to how we move forward. Inundated with opportunities for growth, we can easily fall prey to seeing the ways we’re stumbling rather than the goals we have already achieved. Our human spirit craves new heights but the fear that ensues often encourages our brains to shut down. The ego reminds us to just stay safe. It throws out a plethora of thoughts that fight your intuition. The self sabotage spiral will gain traction convincing you that there’s no doubt you will fail. When a slump hits you have to take the reigns and there’s only one way out.
You’ve got to build lots of messy little layers.
You can always take off the sweatshirt when the sun comes out. That goes for decisions too. When new information becomes available a layer that you’ve built up can be dismantled. Nothing is permanent no matter how complex it feels. We’re all trying to just figure it out as we go.
When I started building cakes as a young baker I held onto fear each time I had to add the next layer. This fear led to doubt and therefore often broken layers, crooked cakes & a panic attack. So much in pastry revolves around layers - lamination, entremets - even just layering flavors to create a tasty bite.
It takes a good amount of trust in yourself to flop the next layer onto your life. When the commotion already feels intense in your mind and externally there is proof of the wild layers that you’ve already accumulated surrounding you it’s hard to add more. But isn’t that what life is for? Experimentation? Adding another layer, another form of yourself, is exhilarating. Each Mtiny layer is part of you and it’s fun to look back at the versions that you’ve known before and every day you get a chance to add another.
After assembling countless cakes I’ve built up a tolerance for shaky layers. The fear still sits with me as a cake is formed, a book of croissants is laminated or a tiramisu is sliced. However, a messy cake can always be cleaned up. Sometimes I just bake an extra layer ready for action when another cracks or falls. Having one in the bank allows for a sound mind.
A life without layers is a life unlived. Make them messy & make them often.
Eton Mess, the fayecheezy way
Meringues:
4 egg whites
1 cup sugar
2 Tbsp corn starch
1 tsp salt
squeeze of half a lemon
mix starch sugar & salt
whip egg whites to soft peaks & add the S words
whip to full volume, stiff peaks, squeeze in the lemon
pipe, spread into a sheet or scoop meringues onto lined sheet pan
bake at 200* about an hour then turn the oven off and let cool for another hour
strawberry jam:
You can skip this whole part & just use cut up fresh fruit instead, I used both fresh strawberries & jam. Use any fruit you’d like, that’s the best part.
2 cups strawberries, fresh or frozen
½ cup sugar
splash of water
cook on low heat stirring it every few moments to prevent burning
add a tsp black pepper, a tsp cinnamon, dash of salt & a squeeze of lime or lemon juice
An Eton Mess is an English dessert, traditionally served with strawberries. It originated at Eton College where they would serve it for the annual cricket match against the Harrow School. The Harrow School has their own version called a Harrow Mess. If that’s not petty I don’t know what is. It is traditionally made with whipped cream, strawberries or bananas (which I definitely will be adding next time) & meringues. I, however, might die if I ate a bowl of whipped cream so I used plain yogurt instead. I also added some white chocolate chips for fun because I’m my own mess, they weren’t necessary, or very fun for that matter.
Layer the mess & however messy it gets, it’ll be delicious.
