Comments on: Recipe for Disaster

By: food. according to me. » Name Your Fortune

food. according to me. » Name Your Fortune — Wed, 12 Nov 2008 20:26:56 +0000

[...] last year’s baking disaster, I decided that the ’08 iteration of the Squeeze’s birthday would be not only less stressful, but [...]

By: Kari

Kari — Mon, 19 Nov 2007 16:53:18 +0000

Everything turned out yummy for the birthday yummies. Although I did bake the cakes in a round pan, and yes they were a little uneven, which showed even underneath my trying to correct it with lots of ganache. I also didn’t have vegetable oil, so I used peanut oil instead in the cake batter. I couldn’t tell the difference.

By: Julia

Julia — Wed, 14 Nov 2007 23:17:28 +0000

Wow. I’m glad this didn’t happen when you were baking my cake. Not because I would have been upset (I probably would have thought it was funny) but because I would have felt terribly guilty about causing you the stress.

By: J9

J9 — Wed, 14 Nov 2007 19:49:07 +0000

Kari -

I bake thin sheets instead of rounds because thin sheets stay flat. I can’t cut straight across a round to save my life, and I so love having even layers. I use metal cake collars to hold everything in place, and the collar doubles as a fine cutter so that every piece is exactly the same size. Do you know how sometimes a cake baked in a round pan will pull away from the pan, thus creating slopey edges? Not so with this method. The extra bits are for snacking and experimenting. I have some 1 1/2″ forms also that I assemble before the big cake for a last-minute trial. It helps me get the right amount of this to go with that. The practice is a bit last-minute, but for me a cake is a work in progress until it’s being eaten.

I am sure that your baking will be brilliant, as I understand it always is. If you have a hiccup, feel free to blame it on me, having planted the idea into your otherwise clear and confident head.

Last, Happy Birthday, SugarBuns!

By: Kari

Kari — Wed, 14 Nov 2007 19:29:40 +0000

Uh oh, this is making me nervous. I’m baking a double chocolate cake for my sugar-bun’s (yes I just called him that) 30th this weekend. And I don’t do trial runs. And I don’t have years of baking experience. Fingers crossed!
Oh, and I have what may be a silly question: Why do you cut out the rounds from a sheet cake? How come you don’t just bake the cakes in round pans? It just seems like a lot of yumminess being thrown away… or do you use the extra bits for something else?
I miss you, Janine!!!!!

By: J9

J9 — Wed, 14 Nov 2007 15:12:21 +0000

That’s an angle I hadn’t yet considered. I thought I was having a personal crisis, but it turns out that I’m just in love. I like it. Thank you.

By: Baron von Rochester

Baron von Rochester — Wed, 14 Nov 2007 05:46:34 +0000

J9 –

This is such an exquisite love letter. I bet The Squeeze thinks so, too.

By: J9

J9 — Wed, 14 Nov 2007 03:45:28 +0000

Yay! I knew that if anybody found “trifles,” it’d be you.

By: Kristi

Kristi — Wed, 14 Nov 2007 02:32:45 +0000

Is the “making too much of trifles” pun intentional?
’cause it’s hella funny.
Sorry the cake was a disaster. I can’t possibly relate!
…
*hugs*
=)