Skip to main content

Cake batter is a fickle thing...

Remember last week when I was knee deep in sunflower cookies and I was wishing for a cake to make?  Yeah...

So I have two cakes this week.  A two tiered sweet 16 cake in neon colors with animal print and a one layer gold and white confirmation cake.  Easy right?  I can do this in my sleep right?

The clients both requested white cake with buttercream filling.  Easiest cake ever.   Or so I thought.

When I made the fondant, my marshmallow fondant, which I've made so many times I can do it with my eyes closed, it wouldn't come together.  What the heck?  Same brand ingredients.  Same utensils. Same method.  Not the same result.  Luckily I made it again and it worked.  With the same ingredients.  Same utensils.  Same Method.  Go figure!!!

So then I got to the cake baking.  This white cake recipe is the recipe I have made dozens, and I mean dozens, of times.  I have made little cakes, big cakes, and cupcakes with this recipe.  And all of my cakes were sinking in the middle.  Now I know what you are going to say...  Old ingredients, too much of this, or not enough of that...  I always buy ingredients fresh.  Like anything lasts very long in this house between the bakery and my kids and hubby.  My problem is not old ingredients, it's making sure I always have them in stock, with constant runs to the stores.  Yes I said stores, because I have more than one store to go to to get the brands I use.  Like I said, same ingredients.... And too much or not enough?  Didn't happen.  Especially since I made 5 batches of cake batter to make the first round of cakes.  I might mess up once, but this lady is too OCD to mess it up 5 times.  If you don't believe me ask my sister Jess.

So after a meltdown, and some crying, and a pep talk from the hubby, I started again.  Much to my hubby's delight (he now has 2 - 8 inch, 2 - 10 inch, and 2 - 10 inch square cakes to happily scarf down). And with the same ingredients, same utensils, and same method, I re-baked.  And they came out perfect.  Again, just like the fondant.

So what is the moral of this story kids?  Cake batter, fondant, and royal icing for that matter, are fickle mistresses, but I cannot live without them!  And neither can you, just admit it :)



Popular posts from this blog

A wedding to remember...

One of my best friends, Sarah, got married this past December.  I was lucky enough to get to do all of her cakes and desserts for the reception and gift bags. It was the biggest order I've ever done, and it was so amazing and wonderful to get to be a part of Sarah and Jeffs' special day. My frIend, Ashley Rutland, who owns Ashley Rutland Photography, did the photos for the wedding.  She is an amazing photographer in the DFW area and if you're around here you should really check her out! Ashley had a friend of hers, a blogger named Kim, do a write up of the wedding.  Kim's an amazing mom, wife, and blogger, and you can read her blog here at: I wanted to share her write up with you.  It really encompasses the atmosphere and feeling of the wedding, and Sarah and Jeff as well!! Winter weddings always seem to capture a certain type of elegance that can only be enhanced by the magic of the sea

Favorite Cakes of 2014

2014 was a crazy year for me over here at Sugar Cubed Bakery.  I technically "started" the bakery in 2013, so I had a registered bakery name and got my food handler's license, but I didn't start getting the home bakery out to the public until early 2014.  I needed that year to sort of get my bearings, get comfortable with my work and techniques, figure out what to charge, and how to manage my time etc.  I didn't want to rush into taking a bunch of orders and get overwhelmed. So after a year of "growing", I started the website, along with social media, and never looked back. So when I decided to do a "Favorites of 2014", I was surprised that all of these cakes were in 2014. It feels like ALOT longer than a year ago or less that I made them.  So much has happened since then. And yes I know it is almost April and everyone else's BEST of 2014s were put out in January...  I'm still catching up people! lol  Just be happy I'm bloggin

Tea Cakes and the bus lady

I love making a new recipe.  Don't get me wrong, I love my standard recipes, the ones I can do in my sleep, or write down for a friend, like I did for Sarah yesterday, without even looking at my original recipe.  But I love trying something new any day of the week.  I never get scared of new recipes.  Ever.  I have friends that have a morbid fear of trying something new in the kitchen.  I don't get it.  I mean, what's the worst that can happen?  So that new cookie you want to try comes out bad?  It's not the end of the world.  And in my house, it all usually gets eaten anyway. So this morning, the twins' bus lady said to me, as I was sitting on our porch bench with my coffee, seeing the twins off, "I wish I was doing what you're doing today!"  She obviously has no idea what I actually have to do today, which is clean house, catch up the laundry, bake 40 baseball/bat cookies for my amazing photographer friend, Ashley over at www.ashleyrutlandphotog