This Page

has been moved to new address

Baking Fail

Sorry for inconvenience...

Redirection provided by Blogger to WordPress Migration Service
Eclecticisms: Baking Fail

Saturday, August 21, 2010

Baking Fail

Boston Creme Pie. Good idea, right? Turns out two people in the kitchen was one too many for me to concentrate. Instead of adding 1/4 cup milk to the cake batter, I added 3 cups. TWELVE TIMES more milk than was called for! Even though I was upset that ingredients were wasted (including a $13 vanilla bean!) it caused a lot of great laughs and was yet another reminder to me... always read the recipe thoroughly. Then read it again. And again.

I'm giving this recipe another try today. Keep your fingers crossed for me!


Steps to create flour flavored goo, topped with vanilla milk soup:

Butter and flour a springform pan because you realize you don't have a 9-inch cake pan (totally skip the parchment paper part... you didn't read that the first two times you read the recipe for whatever reason).

Sift cake flour and salt together, twice. Whisk eggs and sugar until well combined. Place over simmering water until warm. Remove from heat, whisk more. (That park sounds ok, right?)

Meanwhile, in a sauce pan, combine 3 cups of milk (instead of the 1/4 cup) and the $13 split vanilla bean. Wonder why the recipe says to use a small sauce pan, since 3 cups of milk would never fit. Heat but do not bring to a boil. Remove vanilla bean and slowly pour into egg mixture.


Pour into springform pan. Quickly pour back into a bowl, when it starts to leak all over the table. Watch the dog clean the spillage off the floor, as more spills down onto his head. (He will have a crusty head for a few days.)

Comment on the soupy-ness of this "batter". Go eat dinner and come back after about 15 minutes.



Question the still soupy consistancy. Notice that someone bumped into the oven and made the temperature 250, not 350. Turn it back up, walk away.

Return after about 10 minutes. "How much milk did we put in?" Yeah. Take the pan back out. Scrape the layer of flour-flavored pudding off the bottom of the pan (after pouring the "soup" back into a bowl, as they will have seperated).





Steps to create flour flavored pudding, topped with vanilla milk soup:

First and foremost, decide to save this cake.


Watch Rob take over. Tell him he is adding way too much flour. Be ignored, since you are (after all) the milk culprit. Put about 3/4 of the milk and a shit ton more flour (mixed well) back in the oven at 350. (Debate on "adding one more egg" about 5 different times before settling on not doing so.)

Sneak in while Rob isn't looking and turn down to 325, convinced that all that flour will end up bursting into flames at a higer temp. (Ok, that was an exaggeration. I just didn't want it to burn.)





After maybe 20 minutes, remove.



See that you have not made anything near cake-like. Marvel at its ability to bounce against isteself, but nothing else.


 Laugh. Cry. Be angry. Taste. Make face and spit it out. Write blog.



Once again... fingers crossed please! I will conquer this recipe!

1 Comments:

At August 24, 2010 at 11:21 AM , Blogger Leslie said...

Oh my gosh - hilarious! I wish you the best on attempt number two...

 

Post a Comment

I LOVE comments! Thanks for reading!

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home