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valkryorPaul wanted a 'proper birthday cake' as his present (it's his birthday today), and he wanted it to be chocolate. That means, of course, a chocolate layer cake. Fine. Okay.
Cake decorating is totally NOT MY THING. I am TERRIBLE at it. I cannot stress that enough: TERRIBLE.
You know how every baker has that one thing that they excel at? They also have that one thing that, no matter their skill or enthusiasm, will never work out. Me? I excel at pie crusts. Don't ask me to make a layer cake.
Sure, I can slap frosting on the top of cake or drizzle over a glaze, no problem. Wanting a layer of cake, then frosting, then more cake, then everything covered in buttercream? Hahahahahahahahahahaha, no.
I did everything exactly right. Sure, I subbed out lard/butter for shortening (because that is not something I buy. Ever), and orange extract for vanilla, but these are not catastrophic substitutions. In fact, they are perfectly FINE substitutions when you've made as many cakes as I have over the years.
Neither cake came out of the pan in one piece. (Pans were buttered and floured, and the cakes were allowed to cool completely, as per instructions. I did not, and should have, used parchment disks on the bottom.) There was just enough buttercream to make a decently thick crumb-coat/hold it together. (I should always make twice as much, but never give it more than a passing thought until it's way to fucking late.)
The only consolation is that it's edible.
Cake decorating is totally NOT MY THING. I am TERRIBLE at it. I cannot stress that enough: TERRIBLE.
You know how every baker has that one thing that they excel at? They also have that one thing that, no matter their skill or enthusiasm, will never work out. Me? I excel at pie crusts. Don't ask me to make a layer cake.
Sure, I can slap frosting on the top of cake or drizzle over a glaze, no problem. Wanting a layer of cake, then frosting, then more cake, then everything covered in buttercream? Hahahahahahahahahahaha, no.
I did everything exactly right. Sure, I subbed out lard/butter for shortening (because that is not something I buy. Ever), and orange extract for vanilla, but these are not catastrophic substitutions. In fact, they are perfectly FINE substitutions when you've made as many cakes as I have over the years.
Neither cake came out of the pan in one piece. (Pans were buttered and floured, and the cakes were allowed to cool completely, as per instructions. I did not, and should have, used parchment disks on the bottom.) There was just enough buttercream to make a decently thick crumb-coat/hold it together. (I should always make twice as much, but never give it more than a passing thought until it's way to fucking late.)
The only consolation is that it's edible.
no subject
Date: 2021-03-20 02:20 pm (UTC)no subject
Date: 2021-03-21 01:42 pm (UTC)no subject
Date: 2021-03-22 03:25 pm (UTC)But related to that experience, I'm sure it was the BEST chocolate orange cake EVER! :D
no subject
Date: 2021-03-23 01:32 pm (UTC)