Posted by: Allyn | July 30, 2008

It’s my party and I’ll cry if I want to

This is my very first Daring Bakers Challenge and I can’t tell you how much I’ve been looking forward to it. When the challenge was posted I was even more excited to see it was a delicious filbert gateau and it was to be posted ON MY BIRTHDAY!!

Yes, today is my birthday.

So I waited and waited and waited. I ordered nuts and had to wait on those, and then I just had to wait to get closer to the actual due date to start working. I would have started this last weekend and made some things ahead, but I got a last minute request to index a book and that took up most of my time until the wee hours of Tuesday morning. 

So yesterday afternoon I began work, see? First step, whip the yolks. Here I go! (These eggs are kind of sad and yellow… not vibrant and orange. I’ve been spoiled with farm fresh eggs from a family friend… unfortunately they were on vacation.) 

And it was going great! I was worried about the buttercream as I’ve never made that before. Don’t get me wrong. I love to bake, but I usually make 7 minute frosting or a cream cheese. Plus, I make pie more than cake because cake is so special…. mmmmm *drool*

And here was my scariest part (or so I thought) cutting the layers. I would have baked it in 3 separate rounds, but I wanted to be a badass and learn the “right” way. Note the ruler for precision… yeah, it was not helpful.

My layers were uneven, but geez how can I slice a cake into 3 layers when the whole thing is barely reaching 2 inches!?!

So I soaked it and frosted the middles and headed for the ganache. Here’s where the trouble started. I should have put the cardboard round under the cake before I started assembling it, but I thought, “I’ll wait until after I pour the ganache so I won’t have to worry about getting it all over the cardboard.” Little did I know that this cake had gotten pretty heavy and moist after all that syrup and frosting. I managed to move it to the rack and poured the ganache pretty easily, but once I tried moving it onto the cardboard my plan came crashing into reality. I tried sliding a thin baking sheet under the cake while helping it slide onto the cardboard with my hand, but it took about 3 seconds before the cake fell into pieces…

 

All the work that went into this disaster flashed before my eyes. Literally. This happened in an instant. So I let out a few four letter words while I grabbed a spoon and threw everything into a pretty bowl. Now I have the best damn trifle in the world. 

So I apologize to all you sweet DBers who will come here and look at my results. I had such a cute design planned for my birthday cake… but, hey, this is not only a lesson in baking but also a lesson in life. Sometimes things fall apart so you gotta scrap together what you can and move on. Lemons to lemonade, people.

Bring it on, August!

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Responses

  1. Happy birthday you accidental trifle maker, you!

    I say put the remains of the cake in the freezer and serve them with a scoop of vanilla ice cream. It would still really be a great dessert!

  2. Aw, bummer! But you learned and will be successful next time. And hey, a birthday trifle is just as good as a cake.

    Welcome to the Daring Bakers!

    Christina ~ She Runs, She Eats

  3. Happy Birthday!! You come on over to my blog and you’ll see your not the only one who ended up with a trifle!! 🙂
    Don’t they just taste wonderful? Congratulations for sticking it out!

  4. OMG, this is TOO funny! hahahaha… I’m not laughing at you, I promise. I’m laughing with you! This is something I could see happening to me. I loved your comment about it becoming the best damn trifle. I’ll bet it was!

  5. Yeah …. I got mine in the freezer just about 3 seconds before that same disaster – then I squished it back into shape 🙂 I bet it was a nice trifle though – and seriously, who wouldn’t want a Birthday Trifle? It sounds so ….. English? Welcome to the group!

  6. Oh no… that story made me sad 😦 But I like your gung-ho, don’t give up attitude. Yeah… bring it on August 🙂 Oh well, eating cake from a bowl is always fun.


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