Wasc Mistakes

Baking By sweetcakes Updated 23 Oct 2008 , 10:12pm by banba

sweetcakes Posted 22 Oct 2008 , 2:25pm
post #1 of 2

I know many of us make this recipe, i have for years, but yesterday i completely forgot to put in the sour cream and the cake was in the oven before i realized i had left it out, so i let it bake. it took longer to bake, but did bake real even. after it cooled i leveled it (I always cut off the top)and the texture looks normal and it tastes just as good as the complete recipe. i did notice it felt abit firmer, which could be good for carving. so now im wondering how others cakes have faired when you left out an ingredient?

1 reply
banba Posted 23 Oct 2008 , 10:12pm
post #2 of 2

Thanks for the info.

I have often reduced the sugar/oil and butter amounts in recipes without any real change.

Depends on what you're making I guess.

An egg short here and there doesn't seem to matter in some recipes either.

Quote by @%username% on %date%

%body%