Windigo
Kitchen Witch
- Joined
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What I have left tastes fine, trust me. I wouldn't try the spilled burned bits though, they are alike charcoal.
Baking Disasters
- Thread starter Mewmew
- Start date
What I have left tastes fine, trust me. I wouldn't try the spilled burned bits though, they are alike charcoal.
I trust you of course! I was just thinking of all that burnt stuff to clean off the baking tin. Hopefully you used some baking paper under them.
Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
- Local time
- 11:55 PM
- Messages
- 8,137
- Location
- The Netherlands
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- www.instagram.com
I described using baking paper in the recipe dear . I have a silicone mat in the dishwasher too now
I described using baking paper in the recipe dear . I have a silicone mat in the dishwasher too now
Oops, sorry. I do try to read everything but sometimes things slip through the net.
What I was aiming for:
What I "achieved:"
It rose better than I expected, and the texture is ok, but (and this kills me every time), when the video that goes with this recipe got to the decorative cut-twist-tuck bit, they actually sped the damn thing up double speed, so it was impossible to tell what exactly was going on. So I did my best.
Tastes better than I expected, not as dense as I thought, but...you know how Frankenstein looks like a human (head, torso, extremities), but he's really a mess? That's what this is, my little Frankenstein pastry.
What I "achieved:"
It rose better than I expected, and the texture is ok, but (and this kills me every time), when the video that goes with this recipe got to the decorative cut-twist-tuck bit, they actually sped the damn thing up double speed, so it was impossible to tell what exactly was going on. So I did my best.
Tastes better than I expected, not as dense as I thought, but...you know how Frankenstein looks like a human (head, torso, extremities), but he's really a mess? That's what this is, my little Frankenstein pastry.
Hey - I made one of those a while back. Different filling I think - I reckon you did quite well!
Here is my effort - a savoury version using tapenade. Recipe - Tapenade Star Bread. Mine suffered because the tapenade got a bit burnt.
Part of my problem was that I made a half-recipe, so it was small and hard to get ahold of the ends to twist them.
Mine is filled with jam.
Yeah - I can imagine. Its a fun technique though and much simpler than it looks.
My baking today is a train wreck in the middle of a hurriquake. I may post pictures.
Ok, first up, a chocolate-orange tea cake:
I know what happened with this one...i overfilled the pan, and it overflowed (and made a mess of my pizza stone underneath), leading to a sunken middle.
The original recipe called for a 10-inch Bundt pan, so I halved it and opted for a 6-inch regular cake pan. Should have really gone with the 8-inch one...
That said, taking the positive, the texture of the cake was quite nice, so I have high hopes for the next time I make this. Also, it was an easy cake to make.
Next up, the scones:
It's hard to see in that pic, but that's a very small sheet pan, maybe 5-inch x 7-inch, and the recipe I chose (from a British cookbook I have), I specifically chose because she had metric measurements, making it very easy to halve.
Either my scale is off, the book is wrong, or she belongs in a looney bin, because the scone dough initially came together like cake batter, almost pourable, and I know that's wrong, so I started working in more of the dry ingredients just to get it to a slightly more cohesive state, then baked them.
Again, flavor was fine, but the loose dough led to that oozing spread. I may try making these once more just to see if they come out the same again.
All in all, though, nothing ended up in the bin, so it's a success...of sorts. You can see the finished products in the What I Shoved Down My Cakehole topic in a bit.
This brought me back to my teenage years when I tried to a cream pudding of some sort, but I completely messed up the amount of gelatin so it never solidifiedOk, first up, a chocolate-orange tea cake:
View attachment 59944
I know what happened with this one...i overfilled the pan, and it overflowed (and made a mess of my pizza stone underneath), leading to a sunken middle.
The original recipe called for a 10-inch Bundt pan, so I halved it and opted for a 6-inch regular cake pan. Should have really gone with the 8-inch one...
That said, taking the positive, the texture of the cake was quite nice, so I have high hopes for the next time I make this. Also, it was an easy cake to make.
Next up, the scones:
View attachment 59945
It's hard to see in that pic, but that's a very small sheet pan, maybe 5-inch x 7-inch, and the recipe I chose (from a British cookbook I have), I specifically chose because she had metric measurements, making it very easy to halve.
Either my scale is off, the book is wrong, or she belongs in a looney bin, because the scone dough initially came together like cake batter, almost pourable, and I know that's wrong, so I started working in more of the dry ingredients just to get it to a slightly more cohesive state, then baked them.
Again, flavor was fine, but the loose dough led to that oozing spread. I may try making these once more just to see if they come out the same again.
All in all, though, nothing ended up in the bin, so it's a success...of sorts. You can see the finished products in the What I Shoved Down My Cakehole topic in a bit.
My dad ate it with a spoon straight out of the mold, he will eat anything with sugar in it.
Tasteofspain_uk
Active Member
I love this thread so much. And I actually think is healthy to share our baking bluffs 
I cannot show any pictures, but I burnt my first chocolate cake. The second one I attempted was tasteless. A year later, believe it or not, I baked a the famous Austrian Sacher Torte.
There is always hope, fellas. Never give up!
I cannot show any pictures, but I burnt my first chocolate cake. The second one I attempted was tasteless. A year later, believe it or not, I baked a the famous Austrian Sacher Torte.
There is always hope, fellas. Never give up!
Sticky Fingers
Senior Member
I made a sponge cake. My wife said don't overbeat it, so I did not over beat it, I just mixed it. the sponge cooked and did not rise, it ended up about 1/4 inch thick and bounced when I dropped it on the floor. I asked my wife what went wrong, She replied you did not mix it enough
But you said don't overbeat it.
But you said don't overbeat it.
That's me and cakes in a nutshell. It's either overmixed or undermixed or the butter was too hard or the butter was too soft or the eggs were beaten in at too-long intervals or the eggs were beaten in at too-short intervals or the oven was too hot or the oven was not hot enough or I baked it too long or I didn't bake it long enough or I cooled it too long or I didn't cool it long enough or I was favoring my left leg during mixing or I was favoring my right leg during mixing or...I made a sponge cake. My wife said don't overbeat it, so I did not over beat it, I just mixed it. the sponge cooked and did not rise, it ended up about 1/4 inch thick and bounced when I dropped it on the floor. I asked my wife what went wrong, She replied you did not mix it enough
But you said don't overbeat it.
Seriously I've invested more time, effort, and money in figuring out how I can so gloriously <bleep> up cake after cake after cake over the years. It's never taken me this long to figure out anything else.