Many writers say that procrastibaking is actually part of their work, allowing them to enter a “flow state” that is conducive to creative thinking.
Mia Hopkins, a Los Angeles writer of racy romance novels, came to procrastibaking late. “When I was schoolteacher, I used to procrastinate by reading and writing romances,” she said. “When I started writing romance full time, I had to find a new way to procrastinate.”
She said that procrastibaking is her way out of writer’s block — especially pie, because it is more stimulating to the senses than other recipes. “You can bake an entire cake without touching anything,” she said. “With a pie, you squeeze the dough, you slice the fruit, you crimp the crust.” Baking helps her get out of the tangle of words in her head and into the physical world, she said, which helps with her particular line of work.
More surprisingly, there are many professional bakers who procrastibake.
“I used to beat myself up over it, but I don’t anymore,” said Erin Gardner, a cake decorator in New Hampshire. “I think it’s part of my creative process, and I just need to submit to it.” Inventing stunning new ways to shape chocolate flowers and stack cake layers is an imperative for Ms. Gardner, who contributes to The Cake Blog and to American Cake Decorating magazine, and who occasionally competes on the cutthroat cake-show circuit.
“Being in a field where I have to be creative on demand, I think my brain needs to ride on cruise control before getting down to business,” she said. So when she is procrastibaking, she sticks to the recipes she can make without thinking, like cookies, scones and brownies.
“Maybe I’m like a professional athlete,” she said. “We can’t just get out there on the floor and start playing and be at the top of our game. We have to warm up, stretch, do our drills.”