Like many people, I’ve done some baking to help manage time and stress during the coronavirus quarantine. Prior to this, I’ve upped my game a bit with some new equipment, which has helped. It’s also around one of my kid’s birthday, and I generally decorate a cake for it. This year’s cake: axolotl.

Luckily, I managed to get a bit of yeast before stockpiles dried up. I’ll have to be judicious (or make a sourdough starter), but it’s enough to get going.

As of 2020-04-26, here’s what I’ve made:

• Biscuits, via King Arthur Flour
• Gluten-Free Biscuits, via King Arthur Flour
• No-Knead Bread. The classic is this Sullivan Street Bakery recipe, but I used a similar one from Jo Cooks
• Gluten-Free Chocolate Chip Cookies, via King Arthur Flour
• Pizza dough (twice), via Fleishmann’s instructions and Budget Bytes
• Axolotl Cake, make with Wegmans GF cake mixes, homemade buttercream frosting, and marshmallow fondant. Yeah, this is cheating a bit, but the decorating is the big part of this endeavor.

Here’s a picture of the cake:

In general, most things turned our pretty well. The biscuits were quite flat (still need to score some soft wheat self-rising flour), but they tasted great. We’ll see where we go from here.