Spying the library’s copy of Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today’s Sweet Tooth by Julie Richardson tucked into the shopping basket the cashier asked, “what are vintage cakes exactly?”
I didn’t know. Wanting to seem like a person of substance rather than a whipped peak of butter and sugar (sorry, sorry couldn’t stop myself) I mumbled something about age of recipes and baking equipment used.
Nobody, I suspect is quite certain what is vintage, but we all love that little bit of classic old. Here is a wonderfully crazy conundrum.
My generation (the maligned Millenials) includes people in their mid-teens. These teenagers wear clothing — such as ankle boots — similar to what I wore in middle school, that are considered vintage. I still have these boots — courtesy of my mom. They’re great for running over rocks along a trail…hiking up hills…walking through puddles of water. Fellow trail walkers are always complimenting them. A friend, spying them, once exclaimed, “I love these vintage boots you have in your car,” and offered to take them. I kindly declined her offer.
This is how I feel about them now, but they were pushed out of my own closet years ago and abandoned at my parents for a reason. They were neither now nor vintage. Poor boots. They must have felt the same way skillet cakes did when aluminum, mixers, and stainless steel took over. In 1946, Ozark Pudding Cake was presentable enough for a White House Dinner. Then it was pushed out of recipe books. Cakes had to be presented on separate plates as if they were magically drawn there instead of baked in an oven. Imagine a skillet cake being served to the Prime Minister of Britain today? Okay, that image is still hard to imagine, but as long as vintage is always in there is hope. After all gardens have come back into fashion at 1600 Pennsylvania.