Cake Disaster
Posted: 13 March 2009 10:54 AM   [ Ignore ]
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Well I have a cake disaster of my own to share and any help would greatly be appreciated. I need to make a cake for my Sisters Birthday which we are celebrating tomorrow. She requested chocolate and I know that she likes her cakes not too sweet. Therefore I chose the salted caramel chocolate cake from the “Baked” cookbook.
These boys are all the rage right now and I have visited their bakery in Redhook NY and was very impressed so I was sure of success. Unfortunately the cake was a disaster. A few things in the recipe sent up red flags to me. First was the leavening amount, 2 teaspoons baking powder and 1 teaspoon baking soda - it seemed like a lot to me. The second was mixing the cocoa powder in hot water to dissolve but then adding the sour cream to this mixture which aslo melted it. Lastly was the oven temperature which was to be set at 325. The cakes took much longer to bake than the printed 35 minutes. Stayed very liquid most of the the baking time in the oven. Rose to a very puffy height and then promptly fell with a broken ragged edge around the rim of the pan. Even though I followed the directions to the letter it was a mess. I really get angry when a recipe doesnt work especially from a book/company that is so lauded in the press. I use good quality ingredients when I bake (Organic Butter and Valrhona cocoa powder) so this was a time consuming expensive excersize in failure. The worst thing is that I can’t figure out what went wrong!  Did I do something? Did I overbeat the batter? Was it the oven? Could the printed recipe be wrong? Should the oven temp be 350 like most cakes? The killer is that I still need a cake for tomorrow and I am wondering if I should try the same recipe again or switch to another? HELP!

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Posted: 13 March 2009 02:54 PM   [ Ignore ]   [ # 1 ]
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Hi Andy,

I think the owners of Baked made the same cake you are speaking of on the Martha Stewart Show, and there is a video online that might help if you want to give this specific cake another try.  http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=59a35e7c716e0110VgnVCM1000003d370a0aRCRD&vgnextfmt=default
I’m a visual person so I always do better with pics and videos as opposed to regular written recipes.  wink

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Posted: 16 March 2009 03:02 PM   [ Ignore ]   [ # 2 ]
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Hi Everyone, and a big, big thank you one and all for your kind posts about my cake disaster. I would have posted a reply sooner but my Sisters Birthday (a big one) was Saturday and we had relatives in from out of town for the weekend festivities. Well, I took your advice Rozanne,and made Roses chocolate fudge cake and I am glad I did. What had attracted me to the Baked cake was the salted caramel and the sprinkling of salt on the frosting as a finishing, and so of course I made the whole cake. I love the contrast and flavor boost that Fleur de Sel provides chocolate. I use it on my chocolate chip cookies and it works like a dream(thanks to Dorie Greenspan and the NYTimes). So I added the salted caramel as a topping to the cake layers and did the frosting in the baked book plus a salt garnish and it worked like a dream! Rave reviews! That you for your thoughts Freshkid and while I may try your solution I just did not have the time to deal with experimentation since I was really down to the wire. So Rose comes through again with her foolproof recipes. It is great to have the support of this form. What s God-send! And it helps to know that I am not the only one out there that has problems like this. I thought that pastry school would wipe away the issues but with every cake that I make I learn something, with or without a companion disaster. I hope that someday I can just go in that kitchen and produce flawless cakes every time - FAT CHANCE I know - Thanks again everyone and ahppy St. Patricks Day, AndyNYCK

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Posted: 02 April 2009 05:08 PM   [ Ignore ]   [ # 3 ]
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I’d love to make the cookies, too! They look divine! Let me know when y’all make them and I’ll try to join in.

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Posted: 02 April 2009 08:35 PM   [ Ignore ]   [ # 4 ]
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Rozanne,

I tried to reply about the date next week, but your inbox is full. Next Wednesday is great!

Anne

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Posted: 02 April 2009 11:50 PM   [ Ignore ]   [ # 5 ]
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Thanks, Patricia! I really like yours as well! I’m getting buried in “real” work right now, so I haven’t been able to read as much as I’d like. I look forward to things slowing down a bit so that I can check back through your archives.

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