My mom used to bake a lot of cakes when we were younger, and she didn't even have a fancy oven. It was literally two metallic hemispheres joined together and connected to an electrical plug point. How she managed to whip out the amazing things from that contraption is beyond me. When my sister got married and moved to the US, she had one of those bigass built-in ovens and she got started on it immediately. Very soon, she was baking cakes and pizza from scratch.
I was the only one totally content with my defunct oven.
On some levels, I felt like I'd be terrible at it. Like I was at titration in school. I aced everything else, but for some weird reason, my titration readings would be completely off. My Chemistry teacher would shake his head and say, "See? Brains are not everything. Titration needs a totally different thing - SKILL AND PRECISION."
I knew that just like titration, baking was also all about skill and precision, a combination I was not exactly known to possess. The only precise measurement I use religiously in my kitchen is 'andaaz se daal do yaar'. That, I knew, was fine for cooking, but was the ultimate recipe for disaster when it came to baking. So I refrained from dreaming impossible dreams.
A few years ago, someone gifted us a toaster oven. It was my first real brush with the oven species. I started to make random things in it, but of course, no cakes. The most successful thing that came out of that oven was this vegetarian lasagna. It needed no skill or precision. Just lots of cheese.