Decorating By felin Updated 24 Jun 2014 , 5:16pm by Rfisher

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felin Posted 24 Jun 2014 , 12:49am
post #1 of 7

SO mad at myself!!


Just made Red Waldorf cake that I grew up eating. Flour Icing turned out great!


HOWEVER... when adding shortening to the icing, I realized that I'd made a huge mistake when making cake batter. I thought that the shortening sticks were each 1/2 C. worth. When I took a quick glance at it, I swear I saw, at the end of the cube/stick that it said 1/2 C. Wrong! How did I see something that wasn't there? Rushing too much I guess. Anyhow, when following icing recipe and when adding the shortening, I noticed that the stick said 1 C. on it. My heart sank.


So, what has happened is that I added twice as much fat as the recipe called for. UGHHH!!!! I was wondering why the cake looked strange when pulling it out of oven. It had pulled away from the sides of a pan, leaving some cake on sides. Weird!


This cake was supposed to be for my hubby to take to work with him for a woman that he works with who is retiring after 20+ yrs of being there. I've been working on the cake and icing for the past 3 hrs or so, so am pooped and probably not going to do another.


So, here's my question - Is the cake edible, likely or not?? My hubby has been raving about my cake to his friends for month and I certainly wouldn't want to "debut" with this if it's going to be icky.


Please let me know what you think.


Thanks all!



6 replies
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Rfisher Posted 24 Jun 2014 , 1:02am
post #2 of 7

AHow's your other measuring skills for the flour, sugar, buttermilk and everything else? Any chance you doubled those as well? If so, great! Kidding aside...sending off a cake that I knew was subpar with hubby, especially after him talking it up, I would not do. Me eating it at home anyways, quite possible. With that said, alot of people who really like red velvet, really like oily greasy red velvet. They interpret it as " moist". I don't get it myself. I don't like it so oily. Now that said, would crisco make that same result? I dunno. Best case scenario, slice of a chunk that you can hide after it's been completely frosted. Take that chunk and put some frosting on it. What do you think? Passable? Worst case scenario, apologize and do it for another time. Good luck!

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AZCouture Posted 24 Jun 2014 , 1:06am
post #3 of 7

Cut a chunk out from the middle that you can cover up and try it. 

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bubs1stbirthday Posted 24 Jun 2014 , 1:14am
post #4 of 7

I was going to say the same as AZ - assuming that would be torting the cake to fill it anyway just do it now and taste some of the cake or if it needs levelling just do that and taste the top, that is the only way that you are going to know what it tastes like.

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bakernoob Posted 24 Jun 2014 , 1:46am
post #5 of 7

I did a very similar thing with cookies before and it wasn't until after I had given them to my brother to take to work that I noticed my mistake. I tried one and noticed a difference immediately but I later asked my brother about them and he was none the wiser. Like everyone else has suggested though you're just going to have to cut a little piece out and try it yourself. If it's a layered cake then there should be no problem hiding it. Good luck :-)

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felin Posted 24 Jun 2014 , 4:45pm
post #6 of 7

I ended up icing one of the 3 layers and my hubby and I each had a slice to test.


It was really fine, actually. Now I wish I'd just taken a chunk so that I could have sent a 3-layer as planned as opposed to the 2-layer.


All in all, I'm relieved, but won't do THAT again!


Thanks so much you all for your feedback!


Mindy ;)

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Rfisher Posted 24 Jun 2014 , 5:16pm
post #7 of 7

AInteresting. Thanks for updating. Glad it worked out for you!

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