Botched Up BAKING Vent - Page 2

SandPiper · ‎06-04-2017

My goodness I’ve lost count. I have found myself in the bakery too many times just hours before company arrives.

Sometimes the strength within you is not a big fiery flame for all to see. It is just a tiny spark that whispers ever so softly "You Got This - Keep Going"

RedTop · ‎09-01-2010

@Carmie,

Just FYI, adding a heaping teaspoon of cornstarch to the sugar when making fudge will insure firmness. A friend of mine swore she couldn’t make fudge; it was always soft enough to eat with a spoon. My cornstarch hint has been a lifesaver for her, and now she makes firm fudge all the time.

on the bay · ‎03-09-2010

I guess what I thought were spectacular and imaginative "cakes" were in my mind only, because we started calling them avalanche cakes!😵-

They were big, colorful and I thought tasted pretty good Sometimes I would put ice cream in between the layers. I always tried really hard to make them look pretty but somehow they always started to turn into what looked like those long ago volcanic science projects.

Finally, one year when my sweet daughter was about 12, she said in her sweet voice:"Mom, could I have a store bought cake for my birthday this time?"

Well, bless her heart, of course I bought a store bought cake. You've never seen such a relieved and happy child on her birthday with her friends lol!

And that is the true story and the end of my avalanche cakes!

They looked kinda like this one-

Related image

"If you walk the footsteps of a stranger, you'll learn things you never knew. Can you sing with all the voices of the mountains? can you paint with all the colors of the wind?"

deepwaterdotter · ‎03-09-2010

@RedTop wrote:
@Carmie,
Just FYI, adding a heaping teaspoon of cornstarch to the sugar when making fudge will insure firmness. A friend of mine swore she couldn’t make fudge; it was always soft enough to eat with a spoon. My cornstarch hint has been a lifesaver for her, and now she makes firm fudge all the time.

And all this time I thought it had to do with beating it long enough before pouring into the pan to cool.

GenXmuse · ‎05-15-2016

Lol. Yes indeedy do

ECBG · ‎01-08-2011

I had made chocolate pound cakes as Christmas presents for friends. One had been in the oven for half an hour and our 18 yr old son came through the basement door right under me and slammed it! (I had stepped out on the deck to warn him JUST before he did it!!!). It sank like a stone!

Guess who scrubbed that pan?

Group 5 minus 1 · ‎03-11-2010

I did that once with a dump cake-of all things. What a mess!

I keep on dancin'

shoptilyadropagain · ‎03-19-2014

Growing up I took 4-H and had to make cookies. I was doing a practice run at home one day and accidentally switched up the amounts needed for salt and sugar. I'm not a really a person who cares for desserts anyway and found my hatred for baking at an early age.

Knowledge is knowing that a tomato is a fruit, but Wisdom is knowing not to put it in a fruit salad.
- Author Unknown

Peaches McPhee · ‎04-19-2010

When I was a kid I put 1 cup salt into cookie batter rather than 1 cup sugar. I can still remember doing it and the reactions of those trying to eat a cookie later . . . .

-- pro-aging --

Rochester, New York