So, I was determined to make a very cute, professional looking cake for my manager's birthday. She requested a white cake with white frosting and fresh strawberry filling.Unfortunately, I do not have a tried & true white frosting recipe yet, and I was playing around with possibilities. I considered myself lucky to find a wonderful recipe that has a beautiful marshmallowy texture and exists in the perfect state between sweet and too sweet. Unfortunately, this frosting also melts very fast (but tastes wonderful when used as a dip for strawberries!). So, I hurriedly crumb coated the cake, put it in the freezer, and came back to do the second coat only to realize that this wasn't going to go the way I originally planned.
You see, the night before when I baked the cakes I have to admit that I was in a bit of a rush. The day at work had been long and tedious, and I wanted to sit down and get some work done at the computer. Because of these events, I failed to coat two of the 9" pans with nonstick spray and ended up mutilating two cakes (yes, I know the word mutilating is dramatic).
So, I had to salvage what I could (and save the rest for a second run of cake balls!). In the end, the filling turned out wonderfully, but was also dripping down the sides and mixing in with my wonderful white frosting. It all tasted VERY delectable, though.
I realize that in order to make beautiful cakes, I must practice my cutting the cakes in layers...because that is what ultimately gets me in trouble. Ahhh! I need to invest in a cake leveler from Michaels!
Either way, I managed to kind of uphold a decent appearance with the simple elegance of strawberries.
After my second Failure Friday post, I now feel like I am on a mission to tell the amateur bakers of whereverland that mistakes happen ALL of the time...especially near Fridays, as it seems. So, keep on baking &hopefully all of my mistakes make you feel better about yours. :]