jennicake Posted 8 Jun 2013 , 12:56am
post #1 of

I'm no professional baker, but I also don't think I'm a novice.  For the first time ever, I baked a complete disaster today.  I'm not sure what happened, but the cakes rose like crazy in the oven... mushroomed over... then completely sank in the middle.

 

Well, I think I do know what happened.  I tripled the recipe I was using, but didn't write down all the triple amounts first.  So chances are good I used the wrong amount of something.  But since the recipe was tripled, I was NOT ok with letting all those fantastic ingredients go to waste!

 

So I lowered the temperature of the oven and baked the whole thing for a while longer so that the edges and bottom would at least be cooked properly.  When I took it out, I let it cool then carefully carved off the burnt top layer.  Then I scooped out the inner gummy layer (the collapsed part of the cake) and shaped it out so that the inside was nicely dug out.  And now, I have a perfectly good hollow cake shell just waiting to be filled with yummy fillings.  

 

I filled that shell with some pastry cream and topped it with fresh sliced fruit and it looks great now.  Cake save!  Whew  :)

11 replies
cazza1 Posted 8 Jun 2013 , 1:07am
post #2 of

It is so frustrating when things go wrong, isn't it.  My biggest problem lately is finding recipes that don't want to cook in anywhere near the alloted time.  I first thought it was my new oven but then I will have a run of new recipes that are fine.

RedInLove Posted 8 Jun 2013 , 1:17am
post #3 of

Now that's what I call making the best out of bad situation! Great save, and it sounds delish!!

Norasmom Posted 8 Jun 2013 , 1:25am
post #4 of

Isn't that the worst!  My cake sank the other day too...so I am using the cake for cake pops.   But that was a good save.  I know my cake sank because I didn't measure out the ingredients well enough!  Lesson learned!

jessica pierre Posted 14 Jun 2013 , 7:33am
post #5 of

Try this... its fantastic!

 

 

 

https://www.facebook.com/pages/Bouch%C3%A9es/527643350632030

AZCouture Posted 14 Jun 2013 , 7:51am
post #6 of

A

Original message sent by jessica pierre

Try this... its fantastic!

[URL=https://www.facebook.com/pages/Bouch%C3%A9es/527643350632030]https://www.facebook.com/pages/Bouch%C3%A9es/527643350632030[/URL]

Dang the spammers are out in full force tonight!

AZCouture Posted 14 Jun 2013 , 8:04am
post #7 of

Lol...no, go to this spammers page, it's full of stolen charts from Sweetapolita that she (or someone) rewatermarked with their own imagery.

Annabakescakes Posted 14 Jun 2013 , 9:10am
post #8 of
Quote:
Originally Posted by AZCouture 

Lol...no, go to this spammers page, it's full of stolen charts from Sweetapolita that she (or someone) rewatermarked with their own imagery.

I got 4 notices in my email, not funny! I am up late, and a CC break keeps me in cake-mode while I beak, and getting SPAMMED sucks.

 

I wonder if this person does cakes? Nah, on second thought, I don't care!

jennicake Posted 14 Jun 2013 , 5:32pm
post #9 of

ASpammer?

AZCouture Posted 14 Jun 2013 , 5:38pm

The person posted links to their lame Facebook page, which was just full of nothing but recipes from the internet, and those pretty conversion and recipe tables that Sweetapolita makes, but her name and logo had been removed from all of them, and replaced with the lame Facebook pages owners. Shady stuff. 

AZCouture Posted 14 Jun 2013 , 5:38pm

Oh, and the moderators removed her posts, so yeah, my replies look like I'm talking to myself.

dawnybird Posted 14 Jun 2013 , 6:09pm
Quote:
Originally Posted by AZCouture 

Oh, and the moderators removed her posts, so yeah, my replies look like I'm talking to myself.


I'm glad you explained! I was scratching my head, wondering what on earth spammers have to do with a collapsed cake! Hahahaha!

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