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Cakes
From Page A3
Her creations have won a prize or two over the course of time.
“I entered one in the fair in Marshall, and I won the prize for my strawberry and blueberry swirl cake,” she said.
Scratch cooking
Williams literally was in her element as she scurried from plate to plate, checking on the cakes that were ready for sale, and then going to her stove to see how three other pound cakes were doing.
“You’ve got to watch them, not time them,” she explained.
Like a lot of cooks, she has her own permutations of recipes that she’s read or been given.
“I make everything from scratch,” she said. “It’s a challenge to see how it’s going to come out. I put apple juice in my apple dumplings, and a little bit of lemon juice. They’re supposed to be tart, you know.”
She showed an example of something else she’s learned along the way.
“Caramel icing ... you’ve got to make it up on a good, dry day,” she stated. “Otherwise it’s going to get sticky, it’s going to get grainy.
“I never use self-rising Hour,” she continued. “I go through 55 pounds of flour in a tveek, and from 20 to 25 dozen eggs. I get blackberries from the (farmer’s) market, and strawberries and blueberries
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