The good news is, I finished the Baby Shower cake due today. Yay! First occasion cake I’ve done in a while. I noticed that some of my decorating skills are somewhat rusty, and I struggled with certain aspects of decorating this cake that I normally would have managed with no problems. It also didn’t help that I woke up at 5:30AM with a killer headache yesterday; it was so bad, I had to take a time-out yesterday morning in the darkness of my office’s Wellness Room for a little Tylenol-induced nap. It sort of set the tone for the rest of the day, where I felt a little off and not really motivated to do anything. Had I the option of just vegetating on the couch last night, I would have totally done that. But I had a cake to decorate, dammit! (*le sigh*) So without further ado, here’s my most recent baby shower cake, for an as-yet-unannounced-gender-or-name baby!
Granted, I don’t consider this my best work. There are many things I would have changed and improved had I had the time, opportunity, and brainpower (that last one is the important one). Too much white space, for one. Secondly, I only had ivory fondant, and I feel that the design just seems, well, kinda “yellow-ish” all the way through, of which I’m not a fan. It just feels “undone” to me, like I’m missing an important element. Still, it’s not terrible, and hey, even if it’s not as good as the ones I used to crank out with my Pastry buddy back in 2011-2012, only I know that, right? Right?? And now for the bad news: I’m going to hold off on releasing the Gluten-Free carrot cake recipe until I do some more research and sample baking, as the GF flour blend I used last night was a new brand I hadn’t worked with before, and the recipe was a total disaster. And when I say total disaster, I mean Vesuvius-exploding-over-my-oven Failcake! I was so mad, I didn’t even have enough humour left to snap a picture of the resulting mess for a “failcake retrospective”. You will just have to take my word for it that it was absolutely unsalvageable, which is the saddest part for me as I wasn’t even able to eat the
evidence cake scraps (which is another excellent reason I am not a brain surgeon…lol).
I didn’t follow what I consider to be the first rule of
Fightclub cake baking, which is, “Don’t change horses in midstream”, AKA don’t use new ingredients or recipes without doing some research and sample bakes first to be sure they are a) standardized, b) what they say they are, and c) work well with your known ingredients.
Watch this space for more “fun timez” (also known as “kill me now” times) with gluten free baking, and I wish you adieu!
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