I've nearly made my peace with it, but I do get irritated that I can't do something that isn't that difficult and that others do with relative ease. I'm stubborn that way.
I've nearly made my peace with it, but I do get irritated that I can't do something that isn't that difficult and that others do with relative ease. I'm stubborn that way.
Oh this made me laugh
Yeah, but it will get much better next time!Sometimes, the baking spirits just aren't with you. I generally do ok with breads, but today's are just sorry deflated sad-looking loaves.
I'd eat that!
I made my first-ever Swiss roll today. You can guess how it went if I’m posting it in the disasters topic (and given my previous tussles with cakes).
MrsT wanted a Swiss roll, but she doesn’t like that all the ones here are covered in frosting/ganache - just plain cake for her.
I checked a few places, then decided I’d just make it myself. It was very simple to throw together, and the cake came out ok initially, but it cracked something awful on the initial rolling.
Here’s the funny thing: I checked 10 websites on cracked Swiss rolls, and exactly five said the cake had to be rolled right out of the oven to prevent cracking, and exactly five said the cake had to be cooled completely before rolling to prevent cracking.
Anyway, since it’s just cake and whipped cream, I wasn’t too bothered by it, and if I were to make this into a proper Yule log cake, the ganache would cover all my mistakes, so I’m not discouraged.
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If you ever need a turd cake, I’m your guy.
We’re eating the ends tonight - I’ll dust it in powdered sugar after that and post a new pic tomorrow. Either way, MrsT was thrilled with it. That’s all that really matters.
I have to say, as far as taste and texture go, it’s one of the best cakes I’ve ever made. It just looks a wreck.It's a "rustic" Swiss Roll.
CD
Swiss roll here sometimes has a layer of raspberries jam/jelly.I made my first-ever Swiss roll today. You can guess how it went if I’m posting it in the disasters topic (and given my previous tussles with cakes).
MrsT wanted a Swiss roll, but she doesn’t like that all the ones here are covered in frosting/ganache - just plain cake for her.
I checked a few places, then decided I’d just make it myself. It was very simple to throw together, and the cake came out ok initially, but it cracked something awful on the initial rolling.
Here’s the funny thing: I checked 10 websites on cracked Swiss rolls, and exactly five said the cake had to be rolled right out of the oven to prevent cracking, and exactly five said the cake had to be cooled completely before rolling to prevent cracking.
Anyway, since it’s just cake and whipped cream, I wasn’t too bothered by it, and if I were to make this into a proper Yule log cake, the ganache would cover all my mistakes, so I’m not discouraged.
View attachment 108106View attachment 108107View attachment 108108
If you ever need a turd cake, I’m your guy.
We’re eating the ends tonight - I’ll dust it in powdered sugar after that and post a new pic tomorrow. Either way, MrsT was thrilled with it. That’s all that really matters.
"Tastes good but looks like a wreck" could be applied to everything I cook, since I generally don't care about food presentation.
