Hello, fabulouses, and welcome back to the blog!
On this week’s VIP Bakes blog, I was planning on showing y’all how to make an AWESOME gluten-free Halloween cake; however, my end result aesthetically disappointed me even though it was deliciously moist. So, it was a win lose…I guess it was better to have an ugly cake that tasted good rather than a pretty cake that tasted gross *wink*
I am no five-star baker; however, from my baking experiences, I realized that the issue with the particular recipe I used was that the batter was too runny from the beginning. It called for milk, vegetable/canola oil, eggs, and a cup of coffee. At first, I did not think much about the batter being exceptionally runny because I assumed a lot of the moisture would bake out…BUT boy, oh boy was a I wrong *wink* The ridiculously runny batter made the cakes very crumbly, which made it quite difficult to transfer the cakes from their cooled pans to the decorating plate. The first cake was a success; however, the second one crumbled in half–I should have taken this as my first sign it was going to be a disaster *wink*
In addition to the crumbling cakes, the individual tiers were so dense that they essentially “squeezed” all of the icing out of the middle. It didn’t do this at first; however, once I started icing the top, I noticed that the cake was sliding apart as icing oozed out of the sides. I became extremely erratic and upset because the one time I don’t follow my regular chocolate cake recipe…everything goes horribly astray *wink* BUT that’s okay because it did taste pretty terrific.
Now, just in case this is your first time visiting VIP or reading a VIP Bakes blog, let me reassure you I am pretty good with baked goods–especially chocolate cakes *wink* Check out the awesome cake below I made not too long ago that did not epically fail.
Other baked goods I made prior to my being diagnosed with Celiac disease.