fandomsecrets | [ SECRET POST #3743 ]

[ SECRET POST #3743 ]

⌈ Secret Post #3743 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.

__________________________________________________

02.

__________________________________________________

03.

__________________________________________________

04.

__________________________________________________

05.

__________________________________________________

06.

__________________________________________________

07.

__________________________________________________

08.

__________________________________________________

09.

__________________________________________________

10.

__________________________________________________

11.

Notes:

Secrets Left to Post: 02 pages, 14 secrets from Secret Submission Post #534.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Flat | Top-Level Comments Only

I am the anon who, a couple of weeks ago maybe, posted in the weekend plans thread that I was going to try to bake a cake, despite having trouble with cakes rising enough. I didn't bake the cake, because it turns out 8 inch pans are surprisingly hard to come by in stores, and also other things came up. However, I found a box of butter pecan flavored cake mix on clearance at Target and I decided that sounded tasty and it would give me a chance to use the bundt pan someone gave me for Christmas.

Meanwhile, I was watching America's Test Kitchen and they were talking about oven thermometers and mentioned the reason an oven's built-in temperature gauge may get it wrong is because it may be in the back or some place that isn't the same temperature as where you are baking. I had used my over thermometer's magnet to stick it to the back wall because I thought that would be a good out of the way place to leave it.

I adjusted the rack to where I wanted it for the bundt pan, put the thermometer on the middle of the rack, and started preheating the oven. The oven got WAY TOO HOT according to the thermometer and I had to fiddle with the setting a bunch until I got it where I wanted it to be. I mixed up the batter and put the pan in and IT ROSE PERFECTLY. No surprise my oven is wildly inaccurate since it's older than dirt. (Specifically, it's as old as dirt from the 1960s.) At least now I know how to make it work and get a cake that bakes the way it's supposed to.

tl;dr: I MADE CAKE AND IT IS DELICIOUS!

Now to try it from scratch...

Not to be an alarmist, but I can't help but wonder if your oven is a fire hazard.

I understand that ovens are expensive to replace. But, anyhow, CAKE.

It's not actually mine - came with the apartment - so I can't get rid of it even if I wanted to. It's also a surprisingly robust piece of equipment in all other ways. I trust it more than the microwave (I had one of those die a sparkly death on me a couple of years ago) or the washer (which has broken down twice) and dryer, all of which are significantly newer.

Great job! I wish you luck in your future cake-baking.

I kind of want to bake a cake now. I haven't made one in a while. I tend to make smaller things like cookies and muffins.

All cake is good cake.

Well, the jury's still out on fruitcake, but for the most part, cake is awesome.

Also, congratulations on defying the odds to create perfect cake.

Nice!

Your cake sounds lovely. I wish you luck in further caking endeavors!

Yay cake!!! Was it good?

I had no idea 8 inch pans were hard to come by, I feel like I have 4 of them and then 2 9 inch pans, I think. I have WAY too many baking pans in general.

I'm so glad your cake came out good.

I know it's not from scratch, but this is by far my favorite cake to make and share.

http://thepioneerwoman.com/cooking/christmas-rum-cake/

Yay!! Congratulations! Yeah, oven temp can be a bitch.

You don't necessarily need 8 inch pans - 9 will do, too, just make the layers a little thinner/bigger (obviously).

I've made cake from scratch and my only issue was it was a bit dry. I tend to always add applesauce or mayonnaise to get around this.

Good luck!

Flat | Top-Level Comments Only

[ SECRET POST #3743 ]

CAKE!

Re: CAKE!

Re: CAKE!

Re: CAKE!

Re: CAKE!

Re: CAKE!

Re: CAKE!

Re: CAKE!

Re: CAKE!

Re: CAKE!