As a thank you gift for puppy-sitting while I take a week long adventure with my gentleman caller, I made a cake since that’s what I do. It was originally supposed to be a repeat of chocolate cake with chocolate hazelnut frosting, but kitchen disasters happened and the second batch of frosting was a simpler and less risky coconut buttercream. Mistakes were made, mistakes turned out to be improvements, and lessons were learned overall. And that, my friends, is what I love about baking. You can do it a hundred times and have it be different every time even under the most controlled of circumstances. And a lot of times accidents produce better results than what was supposed to be in the first place. Below is a bulleted list of kitchen disasters and their outcomes.
- I learned that I should always check the seal on my canister that holds sugar before picking it up by the lid and spilling half of it all over the kitchen (which comes up again later). It was an omen from the start.
- I thought I was being super efficient by mixing the melted chocolate and the hazelnut paste together before putting them in the frosting base but when I turned around again a solidified chocolate chunk had been left in its place. I thought after beating it into the frosting it would break up and smooth out but this was false. The frosting had little bittles of chocolate chunk in it. Also, pushing frosting though a sieve is not a viable solution to filtering out chocolate chunks. Into the garbage round 1 went. While the easy explanation of what went wrong is magic of the blackest kind, I think the more logical reason (after searching ye olde interwebs) is that the moisture of the paste made the melted chocolate harden.
- I was one egg short for a second batch of frosting and was over at a friends so she offered to lend me some eggs. The eggs made it out to my car and were almost instantly dropped onto the sidewalk. I took this as another omen that maybe I shouldn’t make the cake.
- Because I spilled half of my sugar in and around the kitchen, when it came time to make the cake portion I didn’t have enough. At this point I kind of threw my hands up in the air and said “how about half of it brown sugar for kicks?” This actually turned out to be a genius idea. The cake was moister than with all regular sugar and if anything tastes better. Win! The cake was more crumby than previous efforts so perhaps this had something to do with it, but tinkering around with the ratios might help with that.
- After always wondering how people frosted cakes as I did with this one. After searching high and low I finally found an internet tutorial and was blown away at how easy it is. I mean to document the how to process in photo form but kind of forgot, so sorry! Basically, make a line of dots with a large round frosting tip, then using small spatula indent the dot about halfway in and smear the other half off to the side. Then make another row of dots over the smear and repeat. Note: It took about 2 and a half episodes of The Office to do so just make adequate time.
Now that the cake is made I can start packing my things! Definitely ready for some 80 degree California weather!