post #1 of 1
Thread Starter 

I was baking a white cake for a client last night and noticed when it came out of the oven, it collapsed slightly.  When I was torting it, it seemed more delicate than normal but the crumb looked the same as it always does and it tasted fine.


So I torted, filled, and frosted it and went home and to bed.  Then I woke up this morning and suddenly realized I had accidentally doubled the amount of butter in the cake!  I have to multiply stuff all the time and my brain must have been on autopilot.  Was at a loss for what to do because it had to be delivered this morning and decided there wasn't time to make another one. 


Maybe not quite disaster proportions, but biting my nails thinking about what the client will think of the cake . . .