My good friend Kerry Clare believes that all roads and life decisions and quandaries basically lead to cake. She’s as terrific a writer (check out her wonderful novel Mitzi Bytes) as she is a font of wisdom. And so immediately after seeing my first Ross’ Goose (lifer! happy dance!), I decided to test Kerry’s adage and I embarked on another milestone — the baking of Cardamom Buns (vetebullar), which I first tasted in Stockholm in 2012. The experience felt not unlike falling in love; in other words, I nearly screamed to the Cardamom bun, “Where have you been all my life?”
For those of you who have never tasted a Cardamom bun — I simultaneously pity and envy you. Pity because you have no idea what you’re missing, and envy because there’s nothing I’d like more than to rewind time and taste a cardamom bun for the very first time. Kind of how I’d love to go back and see my first Snowy owl, and read that last page of Anne of the Island where Anne and Gilbert finally kiss.
Imagine a cinnamon bun with the added touch of celestial cardamom. The only problem is that once you’ve tasted heavenly manna, it’s pretty hard to muster up the confidence to try to concoct some yourself. What if I botched the recipe? What if I couldn’t knead the dough properly? What if my rolling pin and I just weren’t destined to find mutual happiness and a rhythm that could produce a smooth and even layer of dough?
But for whatever reason, Kerry’s life-philosophy about cake coupled with my monumental Ross’ Goose sighting gave me the gumption to try my luck with flour, yeast, and a rolling pin. (It’s also geographically inconvenient for me to procure a decent cardamom bun in Toronto. My North York neighbourhood privileges bubble tea over the Swedish pastry niche.)
So off I went, buoyed by the extraordinarily proud gait of the Ross’s goose, who paraded with his head high amidst gargantuan Canada Geese — almost like a little Napoleon. Would that we all had his confidence. I used the recipe from FIKA: The Art of the Swedish Coffee Break, which was expertly reviewed by my friend Teri Vlassopoulos a few years back, and which I bought strictly for the nostalgia it brought back about my first 2012 cardamum-bum-encounter.
And so I spent close to three hours manhandling dough and a rolling pin and the result turned out better than I could have imagined. Not yet perfect, but so good that I will be making them again, and again and again, and not just as an accompaniment to the sighting of a life bird.
And so maybe Kerry is correct in her life-affirming assumption that all roads — even and especially a Ross’ Goose — actually lead to cake, in one form or another.