The end of June brought graduation cakes. The cakes were simple butter cream, but the humid air was not playing nice.
I was disappointed in the brand of vanilla that I purchased, although it was my usual standby. I bought another brand, but remained disappointed. It just seemed like it wasn't as fragrant as normal. I think I would like to try to make my own vanilla. I know many bakers who make their own vanilla. Anyone have any pointers for me making vanilla from scratch? I would love to hear from you.