Cara Caras, Baking, and Readers
I am a writer and a baker. When I feel stuck in my writing, I bake. I recently made a new recipe: Cara Cara Cake. A Cara Cara is a seasonal orange available in the northeast from late January until almost March. The bright rind is a color once limited to circus clowns. The semi-sweet, juicy flesh imitates the dark pink of Blood Oranges. I stumbled upon a recipe for a Bundt-type cake that included two whole unspecified oranges. I chose the Cara Caras to adapt the cake chttps://food52.com/recipes/75095-sunset-s-whole-orange-cake as I choose the identity markers of a character, accessible and yet unexpected.
I don’t believe a recipe has to be followed to the letter for a good outcome. I am a pantser as a writer and as a baker. Recipes are concepts rather than scripture. First drafts, like a new recipe, are a test of imagination and skill. Submission-ready manuscripts are concepts tempered and coereced into final formats, like batter that becomes a fully iced and decorated cake.
Despite experience in both arenas I have yet to learn which of my creations will be a hit with my audience. I expected my new cake to be good, but I did not expect it to elicit rhapsody from the various audiences served. The response was so great I was asked for the recipe by a dozen people. Every event after the first serving brought a request for a re-bake. While flattering, I try not to repeat recipes just I try not to create stale characters. Yet, I have come to learn that an audience is a collaborator regardless of what I create. I have to trust that that the taster of my deserts or the reader of my work has accepted what I present and that in some way it touches on what is good food for him or her. I also have to accept when collaborators withhold feedback or give flat responses. Thank god for tasters, editors, and readers.