Covering Up a Baking Disaster with Frosting

I look for any reason to bake a cake, from the most obvious: a Birthday, to the obscure, a Notre Dame football game. So, with the Super Bowl this past weekend, I figured it was a good time to put  on my apron, get out my KitchenAid and create a delicious treat.

I wanted to focus my efforts on my decorating techniques. I feel that I’ve successfully mastered making a cake from scratch. Don’t get me wrong, I haven’t done much more than vanilla or chocolate, but the cakes normally taste good. However, there is room for improvement on the decorating front.

I’ve always envied the ability to crumb coat a cake. I’ve watched videos on how to do it and read cook books outlining the steps but whenever I do it, it doesn’t seem to come out as clean and smooth as the professionals. So this weekend, with the help of Butter Me Up Brooklyn, I decided to try it once more.

After gathering my ingredients on Saturday morning from the grocery store, I set about making a delicious brown butter layer cake. Even though this was a new recipe, I just said earlier, this part was supposed to be the easy part. I took my time, measured out all of the ingredients and even used some of the tip I learned at a recent cupcake making class I took at ICE. The batter looked amazing when I poured it in my cake pans and set them in the oven to bake.


IMG_1778

IMG_1787

IMG_1789

IMG_1790

IMG_1792

IMG_1794

IMG_1796

IMG_1797

IMG_1799

10 minutes into their cooking time, I was startled by the smell of something burning. I went to the oven to see this:

Oven2

My cakes were overflowing and dripping onto the bottom of the oven (hence, the burning smell). After throwing a mile temper tantrum and frantically googling what could have caused this (either too much baking soda or over mixing – both of which I swear I didn’t do), I decided to continue to bake the cakes, hoping that I could cut off the overflowed portion and that the remainder of the cake would turn out ok. After sampling a little – and not throwing up,  I decided to continue with my original plan and continue with the cake. Frosting can fix anything right?

I decided to make a chocolate butter cream frosting and again, I turned to Butter Me Up Brooklyn for help with the act of frosting the cake.

PreFrosting
Frosted

Smooth


Cake

It was a slow process, but I think in the end it was worth it.

In the end, the cake didn’t taste horrible, but it wasn’t the best thing I’ve ever made either… hopefully next time both baking and decorating come together in one cake!

7 thoughts on “Covering Up a Baking Disaster with Frosting

  1. Hi Molly! I am so sorry to see that you had problems with this cake but you saved it beautifully and your frosting job is amazing! I hope the cake was enjoyed despite the initial oven woes. :) Happy baking! xo, Lillie

    1. Thanks Lillie! I have decided my cake pans weren’t large enough. Now that I look at the picture again, they do look like they are filled pretty high. Can’t wait to try out more tips and recipes from your site!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s