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livingdebI made a cake today for a party which I am dubbing ugly cake.
First I overcooked the cake. I decided to cut off all the burnt parts and frost the rest. When I flipped the cake out of the pan, much of the bottom stayed stuck to the bottom of the pan. Then I cut off the burnt edges, scraped the bottom of the cake out of the pan, and then flipped the sad remaining block of cake back into the cake pan.
(This "flipping" is not the magical thing that omelet makers and pizza makers who fling things into the air, watch them flip over, and then perfectly catch them in the appropriate container. Mine is the kind where you clamp a cutting board to the top of the cake pan (using those profession clamps that I like to call "hands," protected with pot holders) and then rotate the whole thing, aiming for a soft landing on the countertop. The good part is that nothing bad happened, like cake flying through the kitchen.)
Then I didn't wait long enough to put the frosting on, so the frosting touching the cake melted and the other frosting wanted to stay in big, uneven clumps until I bent it to my will. Well, smushed it to my will.
I'm hoping it will still taste like chocolate cake with chocolate frosting.
Strangely relevant journal entry of the day Ann of Mason-Dixon's Knitting's Blue Ribbon Baking - "It's SO EASY, really! All you do is crack open a tube of aerosol-dough Pillsbury Cinnamon Rolls-Not-The-Lowfat-Ones-Which-Aren't-Sugary-Enough ..." Click on this link, even if only to read the first line and look at the picture.
First I overcooked the cake. I decided to cut off all the burnt parts and frost the rest. When I flipped the cake out of the pan, much of the bottom stayed stuck to the bottom of the pan. Then I cut off the burnt edges, scraped the bottom of the cake out of the pan, and then flipped the sad remaining block of cake back into the cake pan.
(This "flipping" is not the magical thing that omelet makers and pizza makers who fling things into the air, watch them flip over, and then perfectly catch them in the appropriate container. Mine is the kind where you clamp a cutting board to the top of the cake pan (using those profession clamps that I like to call "hands," protected with pot holders) and then rotate the whole thing, aiming for a soft landing on the countertop. The good part is that nothing bad happened, like cake flying through the kitchen.)
Then I didn't wait long enough to put the frosting on, so the frosting touching the cake melted and the other frosting wanted to stay in big, uneven clumps until I bent it to my will. Well, smushed it to my will.
I'm hoping it will still taste like chocolate cake with chocolate frosting.
Strangely relevant journal entry of the day Ann of Mason-Dixon's Knitting's Blue Ribbon Baking - "It's SO EASY, really! All you do is crack open a tube of aerosol-dough Pillsbury Cinnamon Rolls-Not-The-Lowfat-Ones-Which-Aren't-Sugary-Enough ..." Click on this link, even if only to read the first line and look at the picture.
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no subject
on 2008-01-01 05:45 am (UTC)Sour Milk?
on 2008-01-01 05:33 pm (UTC)Re: Sour Milk?
on 2008-01-01 05:58 pm (UTC)Apparently if you have buttermilk or sour milk, then you don't need baking powder, just baking soda.