What Was Your Most Expensive Cake Mistake?
Decorating By cakeanddecorating Updated 12 Sep 2007 , 9:05pm by aswartzw
Mine was with Black Forest Cake. I was really young - 18 - and attempting my first 'difficult' cake. I had purchased the ingredients including Kirsch which in and of themselves were expensive - over $25. Then I started making the cake. As time went on I began to realize that it was just not coming together correctly. I started messing - adding ingredients. After 3 hours, I had to go to work and my Dad took over. He continued to add ingredients - puddings, creams, and more. By the time it was done it probably cost $40-50 and it tasted just AWEFUL. We took a bite each so that we wouldn't completely waste it (haha) and then threw the rest away. I haven't tried that one sense. 
Melissa
OH WOW-My sister and I made that cake too-years ago. It is REALLY expensive, but was delicious. There was a guy I worked with that didn't believe I could make a really nice-bakery style (HA)-black forest cake. We made it, took pictures of us being goofy with it, and I took it in to work and told him it was for him to share. He FLIPPED OUT and then told me I shouldn't have really made it because his girlfriend worked there and she would be jealous! 
SO, he basically butchered the cake giving slices to people who worked there and pretty much hiding it the whole time. What a dumbarse. I was just taking a bet.
Anyway, it wasn't really an expensive mistake, because it was eaten, just not appreciated as much as it could have been. [/quote]
So far my most expensive mistake was in attempting to make a white chocolate ganache. I was making the recipe up on the fly (altering a reliable ganache recipe for regular chocolate). Of course working with white chocolate, you need to assume 2x the amount of chocolate than if using regular choc.
All I had were 4oz bars of Ghirdelli chocolate, at $2 each. So I'd guess about $15 worth of chocolate for the first attempt.
Ganache came together beautifully. But I wasn't paying attention to whipping and instead made white chocolate butter 
. For my second attempt, I accidentially used light cream instead of whipping cream. That one didn't whip at all. So another $15 of chocolate down the drain.
My third attempt DID work. But overall I had close to $45 worth of white chocolate in making that cake 
.
Okay, so I don't really have any expensive cake mistakes (just lots of other kinds of food!) but I was making a new recipe for a trial run on my sis' wedding cake and forgot to put the eggs in! Oh, well, we were still able to eat it . It was just a lot more dense! 
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