Forgive me while I vent, but I just needed to get this out and be done with it --
It was supposed to be an easy cake -- just a simple sheet (choc with choc mousse, choc bc and choc glaze on top) -- I've done it 100 times before. Ever had one of those that just turns ugly really fast? Mom called and I got distracted from pushing down the cake to level it until it was a bit too cold. Then the stupid Wilton leveler bowed because the cake was just a wee bit too cold after being in the fride a day. Cut the top layer much thinner than the bottom -- caused the stupid middle to sink Choc mousse "melted" while applying and caused even more of an uneven look. Realized I only had 1/2 stick of UNSALTED -- just had to be the one time I needed 2 sticks. Have to call DH to pick some up on the way home -- he doens't get off work until 11:30 pm! Sooooo tired I can't see straight, and it's only 9:30. 4 year old pitched major fit before bed and 16 month old is sick. Take cake out of fridge to do something -- who cares what at this point because the stupid cake board had bowed causing the icing to crack across the entire width and down both sides. Fix that up with some bc and made glaze anyway (figured I'd apply the other 1/2 after DH came home with the other unsalted I needed) -- realized that the sinking middle was going to cause the glaze to be extra thick -- now it would be like cutting through a candy bar. : (ok -- so maybe that's not so bad -- but not the effect I was going for at all!) Don't get to bed until 1:00 am HATING what I created but almost willing to let it go when DH says, you can always get up early and do another one if you're not happy with it. But don't worry about it really -- the one you did is fine. Thank you very much for planting THAT seed -- Get up at 5:50 and start all over again. New cake completed by 12:30 -- completely different than 1st cake and am very happy with it. But TIRED -- feel like I just competed in a cake marathon.
Ever just had one of those cake days?
Thank you so much cc for the venting space!
Well, sorry to hear about your cake marathon. FYI, you CAN use salted butter. It won't hurt a thing. If it is a recipe where you add salt, just leave some out. Normally, chocolate and other icings are sweet enough to easily compensate for a bit of salt.
Better luck in the future.
Well, sorry to hear about your cake marathon. FYI, you CAN use salted butter. It won't hurt a thing. If it is a recipe where you add salt, just leave some out. Normally, chocolate and other icings are sweet enough to easily compensate for a bit of salt.
Better luck in the future.
I know what you mean about the salt, but I've tried salted for the choc glaze before, and it does, unfortunately, make a difference. That and the lemon curd I make are the only 2 recipes that I won't substitute salted butter. I've learned my lesson though -- We shall never have a fridge without at least 2 salted sticks again.
I keep 4-5 pounds in the freezer at all times. Keeps it way longer, and it is always on hand.
I keep 4-5 pounds in the freezer at all times. Keeps it way longer, and it is always on hand.
Hadn't thought about keeping it there! Thanks!
I keep it in the freezer, too. That way you can stock up when it's on sale. If I'm going to keep it more than a month or so, I wrap the boxes in foil.
Beware though - once the neighbors figure out you always have it they want to borrow it...
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