This is a tale of two parts:
A year ago I was honoured to be asked to make a wedding cake to a couple who are great friends of mine. I was truly touched and thrilled to be involved in such a special part of their day.
I took my role very seriously and did a whole cake tasting for them. In the end they chose a 4 tier cake with two tiers Red Velvet and two tiers Jaffa Orange.
I had never taken on an undertaking of this magnitude before, but was determined to do my best. I bought new larger cake pans and set about my preparation. Although it was obvious how to increase ingredients for the increased cake size, I was stumped on how to increase the baking times.
I searched online and couldn't find a definitive answer. So I just gathered my baking know how and guesstimated. Well my first try was a bit of a disaster, I panicked and took it out too early and it collapsed in on itself - uh oh!!
Don't worry, I put it to the side, switched my brain on and made the four tiers with no further hiccups. After cooling and frosting, we delivered to the venue with the plan of assembly and decoration the next morning before the main event.
The whole cake came together and I am pretty proud that I achieved this:
So do you remember that collapsed attempt? Well it kinda came out like a brownie texture. And I had a Blunderstanding! I decided to freeze it (a lot of couples freeze their top tier from their cake for their 1st anniversary).
This weekend I was able to deliver some very tasty Red Velvet Brownies with Cream Cheese Frosting to the happy couple, who have been munching and enjoying!
to gain new insight through serendipitous means
Just double the quantities but bake for the same timing. Remove from the oven and cover with foil. The cake will collapse and shrink as it cools and you'll have some super scrummy brownies!
- Let me know if you give it a try.
- What baking Blunderstandings have you had?