Here's the start...cake all ready to go in the oven.
Now it's out and cooling...Okay, we flipped it, now waiting a bit before we start working on it. (You can tell that we're waiting by the annoyed look on Lindsey's face. Waiting is not her strong suit.)
Drum roll please....
Cursed!! Foiled again!
Hey, it doesn't look that bad. And who gives a crap as long as it tastes good.
ReplyDeleteThis is an example of why I don't bake, because I suck at it. I just cook.
Dont know what to say --- except that maybe you could put more batter in the bottom. Just drop the filling -- don't put any pressure on it in any way. I usually worry that I won't have enough batter for the top so I guess I'm really using more than half in the bottom -- but it will rise to cover the top. Oh, I know what else I do. When I drop the filling onto the bottom layer I'm sure to keep it centered narrowly into the pan --in other words there's plenty of room for the batter to cook around the filling on all sides. I also make sure there is no exposed filling anywhere and that the filling can't even come close to touching the pan.
ReplyDeleteBut actually, I think this looks like a very tasty cake. I'd sure be eating it!
Do you need a new pan????????? I could not possibly be the baker.....must be the pan, ot the oven!
ReplyDeleteYeah, I vote on a new pan. Knife dings make little "catchalls." Your mother's direction seem awfully precise, but it was always a good cake.
ReplyDeleteDad