Wednesday, May 25, 2016

Cake Fail

 I had a terribly frustrating baking day yesterday.  I had lots of things to bake, one of which was the Kentucky Butter Cake I wanted to send to DC with my future DIL for her friends.

 I baked this cake the first time in the mini bee hive pans and 2/3 of the way through the recipe, the cakes all fell.  I was shocked.  I've made this cake many times and it always turns out perfect.  I thought and thought about what I could have done wrong.  Were my eggs too big?  Did I forget to add the flour?  Had my baking powder expired.  No, No and No.  I made the cake 3 times and each time I had the same outcome.  After the third time I finally quit and decided to run to the store and buy new baking powder.  It was the only explanation I could come up with.

Finally, in the middle of the store it hit me....it was the flour!  I had grabbed a bag of White Lily Flour and it was not strong enough to hold up to this cake.  Sheese!  I sure can be dumb sometimes!  Why it wasn't the first thing I thought of I do not know.  Too much baking at one time and I just wasn't thinking.  So, always keep in mind, all flours are not created equal!  Learn from my mistake.  It is one I will never make again.  BTW...I made the cakes early this morning and they came out perfectly.

14 comments:

laurie said...

I knew you would lol,,,,,

Heritage Hall said...

Genius baking detective....so glad the
finals were your usual perfection....
Another great day be yours

thecottagebythecranelakethree said...

You seem to have lots more varieties of flour than we have, at least here in the countryside. I would never have thought of the flour and would most likely have given up totally :-)

Have a great day!

Christer.

Gemmagirl said...

Joyce, you never cease to amaze me. If I could do half of what you accomplish in a day. Glad your cakes worked out in the end. By the way, I bet the scraps were just as good.

TARYTERRE said...

All that hard work lost. Frustrating, indeed. Glad you found the problem and that the cakes turned out perfect in the end.

Nellie said...

So sorry to hear of this frustration! White Lily was milled in my town years ago. Though my sister is a "fan," I have always preferred flours from other brands. WL does make good pastry, though.:)

Susan said...

Feel free to send me the failures......

Shirley Elliott said...

Bet the failures taste good though. I thought you were going to say the weather was the cause of failure. Nice to know about the flour for future reference. I really enjoy all you cooking, baking, creating. So talented!

Guillaume said...

I find it reassuring that you too can sometimes mess up your cakes. I made my share of "catastrophy cakes" and far worse than this. And I'd still eat your cake.

dkzody said...

So, what flour did you use?

Nancy said...

Oh, Joyce. I am so sorry this happened but am glad you figured it out. I am left with two questions, please. For what kind of cake do you recommend using White Lily and what did you use for the next round of the Kentucky Butter Cake? I am sure the taste was not affected. It still looks delicious,

Kay said...

There's so much I don't know about baking that I don't think I could have figured it out. I've never heard of White Lily Flour.

lady M said...

Yummy - I think those failures look delicious. I wish I could eat those mistakes!

Wsprsweetly Of Cottages said...

I have never owned more than two kinds of flour. One is cake flour and the other is just plain white self rising flour. NO expert here, that's for sure! :)
You are SUCH a busy bee! :)