Baked Jello Cake Turned Gummy

Decorating By mommachris

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mommachris Posted 21 Feb 2012 , 10:06pm
post #1 of 1

I used a recipe found on this site that featured jello to flavor a cake "strawberry" using a variation of the WASC cake recipe. I also changed the sour cream to yogurt and added strawberries.( This was tried by other people and mentioned in the comments of that recipe.)
It looked fine and the batter as well as a mini cake I made with the extra batter were very tasty.
I was planning on writing "WELCOME BABY MAYA" on a fondant plaque with my edible pens, doing a couple of FBCTs of Pooh and his friends for the sides and embellish with some rolled roses and a fondant bow.
My problem came at 10 pm ( went after I had sent my husband to work) as I began to level the cakes.
I had made them two days earlier and froze them like I normally do.
The cake was gummy and completely ruined.
I was panicking. The cake was due in the morning.
There were no more strawberries in the house, or yogurt and I had no faith in the recipe I'd used anyway.
I have to research a new one that used only the jello for flavoring. It only make enough batter to fill half of one of my pans so I mixed up a vanilla cake and combined them together hoping the jello had enough 'punch' in it to carry the strawberry flavor for both mixes.
Finally go the first ten inch pan into the oven at about 11 pm.
Now I had to wait for it to cook, cool enough to be taken out of the pan, wash my pan and put another batch in the oven. I was looking at being up until at least 1 am.
So, what am I going to do for the next two hours?
I decided to try my hand at painting with gel colors.
Brought up my favorite water color image of AA Milne's Pooh Bear on my lap top, pulled out the fondant square I rolled earlier in the week and just went for it.
Well, I discovered a talent didn't know I had.
Because of that cake disaster I ended up making my favorite cake ever.
It's in my gallery ( I have no idea how to add attachments)
That hysterical panic that I felt for about 40 minutes was really uncomfortable.
From now on I'm going to run a new recipe though a complete cake assembly before I trust if for a customer.
I'm wondering if the jello reacted unfavorable to the freezing?


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