There is something you should know about me. When it comes to baking, I have control issues. Coupled with this is the fact that I tend to set the bar just a tad too high for myself when it comes to, well, pretty much everything. These two personality traits can sometimes be... challenging, kitchen-wise. Because while the rational, logical part of my brain knows that every recipe can't always turn out just right, the rest of me is usually pretty devastated when things don't go my way. And when they don't, I get upset. I obsess. On occasion, I've been known to cry. It's silly, isn't it? I mean, really. Crying? Over baked goods? But it's true.
Back to the controlling and obsessing part. When a recipe (or, more likely, my execution) has failed me, I go a little nuts. The control freak in me must! conquer! that! recipe! You can imagine how this might be a problem in certain situations. Like the time a few dozen people were coming over for my husband's 40th birthday party, and less than two hours before the party was to start, I was near tears because the Swiss meringue buttercream for the three-layer cake refused to come together. Do you know how impossible it is to frost a three-layer cake with Swiss meringue soup? Worse, do you know how impossible it is to tear me away from a failing recipe mid-stream? Like I said, a problem.