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Last Tuesday was the worst baking day I've had in 5 years and it was all my own fault
I had a wedding cake order due Saturday and decided to knock out all the layers on Tuesday morning. Woke up at 5am, preheated both ovens, and realized about 20 minutes in that I had grabbed the wrong flour bin, so my first two batches of vanilla sponge were made with bread flour instead of cake flour. I didn't catch it until I pulled them out and they looked like hockey pucks. Then I tried to rush the buttercream and dumped in cold butter straight from the fridge, which gave me a curdled mess that took another 30 minutes to fix with a warm water bath trick I saw on a baking channel last year. By 2pm I had used up all 12 eggs in the house and had to send my husband to the store in the rain. The worst part was I forgot to set a timer on the last batch and they overbaked by about 6 minutes, so I had to start completely over at 7pm. Ended up finishing at midnight with a cake I wasn't even proud of. Does anyone else have a system for keeping track of which flour is which when you're working fast, or am I the only one who needs to label every single bin?
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brian_ward558d ago
A buddy of mine runs a small bakery out of his garage and he had the SAME thing happen last month, grabbed the bread flour for a batch of chocolate cake and didn't notice until his wife asked why the batter looked like pizza dough. Now he keeps his flours in clear containers with masking tape labels written in Sharpie, one word each, BREAD, CAKE, AP, and he says it takes ten seconds to do and has saved him at least two orders since. The tape comes off clean too so he just re-labels when he swaps bins. Cheap fix but it works.
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