I'm taking this cake decorating class, but did not get the memo that I would actually have to BAKE the cakes. (Not sure where I thought they would come from, but whatever.) Regardless, I know my limits in the kitchen - so box cake it is. How can you screw up a box cake, after all. Well, let me count the ways.
1. The box might say there's enough in there for 2 9" round pans, but at least when you're decorating, use it all in one. Otherwise those are some TINY layers.
2. The oil is not merely a suggestion. And I completely forgot to add it to one of the cakes.
3. Separating egg yolks from the egg whites is tough. But on a positive note, I now have a dozen eggs in my refrigerator for I think the first time ever.
4. If the cake isn't done in the middle (even though you stuck a toothpick in the outer part and it came out clean - WTF), it will collapse in on itself. Not a pretty picture. Gonna have to add a LOT of icing to that one.
5. I don't know WHAT the hell happened to the first one I made, but attempting to ice it created a giant cakeball of crumbs and icing. Which probably tasted amazing, but I was too embarrassed to bring it to class and had to make another one.
Doing the math, you can see I have obviously made more cakes than my three classes would necessitate. Again, I know my limits. And every time I buy a box cake, I buy three. Look out, Rachael Ray. (Not because I'm going to out-cook you. Because I might catch the kitchen on fire.)
Those little pictures of eggs and measuring cups on the box are for people who don't read instructions. Like you!
ReplyDeleteI'll throw this one out as a preventative measure. You SHOULD NOT use olive oil. Not the same.
ReplyDeleteOoh - thanks, Chris. Helpful tip.
ReplyDelete#5 You need to do a crumb layer... And yes, it is still very yummy.. Seriously, you crack me up.
ReplyDeleteHeather - that's what I was TRYING to do, sadly. No Food Network shows in my future. Except maybe "Worst Cooks in America."
ReplyDelete