You know that saying "When all else fails bake a cake"........well what happens when the cake fails?
My Sunday baking was a Lemon Drizzle Cake - a gluten free version. All mixed in a food processor, whacked in the tin and the oven - easy peasy.
First sign of impending disaster was that the mixture curdled in the food processor. Mmmmm I stood and looked and considered this...do I add more flour? No I think I'll soldier on being my first attempt at the recipe. Put it in the silicone loaf pan and slid it into the oven. Watching it carefully as my oven is awful. I really must get someone out to look at it. It was browning up very quickly but sloppy as all get out. The butter was bubbling all around it. Was that the silicone baking tin? (It's not a tin, but what else do you call them?) I bought it recently as I needed a loaf pan of a certain size. Don't know why, I don't like using silicone. I went against my better judgement and got talked into it by the shop assistant and I needed one to make my gluten free bread and it was all they had. (Still haven't made the bread!). Anyway I think I'll donate it and get myself a tin tin...
I tested the cake and the top half was sloppy and the bottom solid. I thought "oh no' it's burning on the bottom. But perservered until the top was the tested properly. So finally I pulled it out and drizzled the drizzle over it and left it to cool completely in the pan.
It didn't look too bad when I turned it out....
The top half was edible....so we nibbled away at that...real cake desperados that we are!
and played and sculpted it....
It looks like a barge or oil tanker, don't you think? Although this one would sink without a trace. The bottom half was just a solid slab - reminiscent of the concrete slab out extension is built upon.
So all was not lost completely... we managed to have some fun with it. I'm wondering whether to try again, but not use the food processor and make it by steps, that is, cream the butter and sugar add an egg and then the rice flour etc etc. That way I can keep an eye on it, oh and use one of my trusted cake tins, not the new fangled silicone.
so all is not lost when the cake fails too!