So I'm making my strawberry cream filling recipe which I've made a lot(it's posted on here), and I'm cruising along -- la la la la -- when I notice that not only is the mixture not thickening up, but it's turned a shade of rusty, maroon, mauve color. Hmmm -- that's odd. And, hey, it's still not thickening, so I'll just add a little more to help it out. Hmmm -- now, it's rising a bit, but the strawberries appear to be disintegrating! What gives??? It doens't even taste that good. Well, maybe I'll just need to add a bit more baking powder.......hey, wait a second! BAKING POWDER!!!! I'd been adding baking powder instead of CORNSTARCH!

Yes, I wasted a perfectly good 40 oz bag of strawberries, and yes, I wasted a lot of baking powder, BUT, I figured out why the mixture kept rising, and I learned that baking powder will basically eat/disintigrate strawberries.

Sure glad I didn't plow forward and add it to the cake! I must really have been in la la land on that one!

S.

Well, you're right to laugh. it could have a lot worse.

I recently did something equally mindless. I added the cocoa (contains fat) to the eggwhites/icing BEFORE they were whipped. Ooops. It will never whip that way.

i won't even mention the time i bough royal icing flowers, and thought i could dye them by soaking them in a solution of watered-down gel color.

the pile of mush sure was a pretty color,though.

That sounds kinda like me. I made the cake, but couldn't figure out why I had left over eggs sitting on the counter. I realized I forgot to add them into the batter, as I was cleaning up my messes and the cake was already in the OVEN! LOL!

Ah, at least I know I am not the only one who does some mindless things. I once used salt instead of sugar in a batch of cakes. They were both in big bins, and I was rushing. Ooops!

oohh how about this one...I was making triple choclate cranberry OATMEAL cookies...got them in the oven, told my assistant to keep an eye on them while I delivered a cake, got about 5 miles up the road when I realized I forgot to add the oatmeal!!

I made a couple of batchs of fondant last month using the same recipe I always use and couldn't figure out why it was so soft. I blamed it on the humidity and soldiered on. The next time I made it, I realized that the previous time, I had used 1 cup corn syrup instead of 1/2 cup!