I took a day off today because I had reached the maximum amount of toil that I can accumulate. I think flex time is the best bit about my job.
I baked a mud cake last night and it didn't turn out good. See it went really well, from preparing all the ingredients, mixing them all together and getting a smooth batter and then to the cake tin. The problem came after 10 minutes it's been in the oven. I started smelling chocolate burning. I opened the oven and the edges around my cake was black. Why? I got my sister to turn the oven on to preheat it. She had it at 230C. I put the cake in and didn't re-adjust it back to 160C. The center of the cake was still soft so I turned the oven down and let it bake for the rest of the next 20 minutes that it's suppose to be in there. The center started to rise like a sponge cake (it shouldn't) and batter oozed out of it. I followed the rest of the receipe and let it cool and stuck it in the fridge. The next time I see it, the center had collapsed and sunk in like a giant crater. The thing wasn't cooked completely still, but I ate bits of it anyway and made my parents tried it (which they did unwillingly). It's still edible as all that's in it is utter, sugar, chocolate, eggs and flour, in descending order of quantity. Our whole family doesn't go through that much butter in 3 months!
Anyway 3/4 of the cake is still in the fridge. I didn't bother to ice it. It's just waiting to go in the bin. At least I had my sugar fix for the whole day.
1 comment:
All cakes rise in the middle when baking (including all the mud cakes I've made). They sink back down level again later, when they're cooling.
Don't turn the oven up past the temperature you plan to cook at again! It'll heat up just fine at 160/180 degrees.
(I only know this because I've surely had more disaster baking attempts than you...)
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