On the more complex end of things, I decided to make a cake I'd tasted earlier this year at Chez Panisse—a deep, dark, spicy ginger-molasses cake served with thick vanilla whipped cream. I am a baker, but I am not a cake maker. I don't like making cakes—they stick, they fall apart, they taste like cake, etc. But this dense, not-too-sweet cake felt worth the effort and potential failure. And it 80 percent was. It did stick (probably my fault) and it was really molasses-y, even after I cut the molasses down from 1 cup to 3/4 cup. But it was good; not as good as Chez Panisse's, but good for home.