Comments on: I came, I baked, I…er…it collapsed http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/ on the road to opening my oven with confidence! Wed, 23 Dec 2009 08:41:25 -0500 http://wordpress.org/?v=2010 hourly 1 By: L*Joy http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-305 L*Joy Mon, 09 Mar 2009 15:29:12 +0000 http://www.sugaredellipses.com/?p=794#comment-305 you can call it an Oops, but that is one delicious looking Oops in my opinion. you can call it an Oops, but that is one delicious looking Oops in my opinion.

]]> By: leanne http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-300 leanne Thu, 05 Mar 2009 21:50:24 +0000 http://www.sugaredellipses.com/?p=794#comment-300 Ah so it fell down! It still tasted good I see, AND your ice cream turned out well. Wish I could say that about mine-- it was bad. And it could have been so good! :o( It's funny you mentioned not being a heart person; I am not especially fond of them as a design motif, either. I think that's why I went with the more funky shape. Also, I like the clean style of your blog... I really need to get mine off the template. I think you may have inspired me. Ah so it fell down! It still tasted good I see, AND your ice cream turned out well. Wish I could say that about mine– it was bad. And it could have been so good! :o (

It’s funny you mentioned not being a heart person; I am not especially fond of them as a design motif, either. I think that’s why I went with the more funky shape.

Also, I like the clean style of your blog… I really need to get mine off the template. I think you may have inspired me.

]]> By: Heavenly Housewife http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-299 Heavenly Housewife Thu, 05 Mar 2009 20:40:44 +0000 http://www.sugaredellipses.com/?p=794#comment-299 Your coconut ice cream is absolutely gorgeous! I want it!!! Your coconut ice cream is absolutely gorgeous! I want it!!!

]]> By: Glenna http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-298 Glenna Thu, 05 Mar 2009 15:41:04 +0000 http://www.sugaredellipses.com/?p=794#comment-298 The cake looks wonderful and if it tasted good...don't sweat it! The cake looks wonderful and if it tasted good…don’t sweat it!

]]> By: MaryBeth http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-294 MaryBeth Thu, 05 Mar 2009 00:27:28 +0000 http://www.sugaredellipses.com/?p=794#comment-294 Your story made me laugh...so first of thanks for that and secondly disaster or not this cake looks damn good. Your story made me laugh…so first of thanks for that and secondly disaster or not this cake looks damn good.

]]> By: ingrid http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-293 ingrid Wed, 04 Mar 2009 03:54:40 +0000 http://www.sugaredellipses.com/?p=794#comment-293 That was hilarious! I love how you told "two" versions of the same story at once. Very entertaining. Sorry it didn't work out for you but as you mentioned you did get some nice photos and some yummy coconut ice cream. ~ingrid That was hilarious! I love how you told “two” versions of the same story at once. Very entertaining.

Sorry it didn’t work out for you but as you mentioned you did get some nice photos and some yummy coconut ice cream.
~ingrid

]]> By: Jess http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-292 Jess Wed, 04 Mar 2009 01:48:49 +0000 http://www.sugaredellipses.com/?p=794#comment-292 I have to say, I laughed hysterically while reading your post!! I had similar issues with my cake, but I just thought that was how it was supposed to be. Also helpful was that I had a springform pan that I lined with parchment, so there wasn't as much flipping and manipulation of the cake. My cake was an 8x8 square springform, so there wasn't enough height of the cake to form an actual crater, but if it had been taller and not as wide I can say with certainty it would have been craterized. That's another reason why I only posted the skewed angle picture! I will say, making the ice cream was definitely a highlight for me. I've never made it before, and as you said, probably would have never made it without DB! I made chocolate chip and it was really really good! I can't wait to try the coconut! I feel like I could really get creative with ice cream flavors. I don't have an ice cream maker either, but I certainly feel inspired to purchase one! The every 30 minute hand mixer thing did get annoying, and I didn't see a huge texture difference until 2.5 hrs into it. Anyways, this is certainly a long response, but I couldn't help it! Your post was a longer and funnier version of what I went through! I have to say, I laughed hysterically while reading your post!! I had similar issues with my cake, but I just thought that was how it was supposed to be. Also helpful was that I had a springform pan that I lined with parchment, so there wasn’t as much flipping and manipulation of the cake. My cake was an 8×8 square springform, so there wasn’t enough height of the cake to form an actual crater, but if it had been taller and not as wide I can say with certainty it would have been craterized. That’s another reason why I only posted the skewed angle picture! I will say, making the ice cream was definitely a highlight for me. I’ve never made it before, and as you said, probably would have never made it without DB! I made chocolate chip and it was really really good! I can’t wait to try the coconut! I feel like I could really get creative with ice cream flavors. I don’t have an ice cream maker either, but I certainly feel inspired to purchase one! The every 30 minute hand mixer thing did get annoying, and I didn’t see a huge texture difference until 2.5 hrs into it. Anyways, this is certainly a long response, but I couldn’t help it! Your post was a longer and funnier version of what I went through!

]]> By: Aimee http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-289 Aimee Tue, 03 Mar 2009 19:20:07 +0000 http://www.sugaredellipses.com/?p=794#comment-289 First off, thank to everyone for their comments! Aparna, I don't think the collapse has anything to do with the egg whites, I think. I'm definitely going to have to try this again. I've made this before, but didn't have quite the problems I had this time. The consensus seems to be to cool the cake in the pan, which I think is a key. I'm going to have to try this again! Spud, My stomach agrees with you, if not my eyes! The ice cream was awesome. The funny thing is, I probably would have never made ice cream if it weren't for DB. I really was never planning on making it, mainly because I don't have an ice cream maker. After this experience I think I may really experiment with ice creams, maybe a sorbet! Audax, You know what's funny about the whole too hot oven thing, almost everything I ever make in that oven takes much longer than any recipe states, so I always assumed that I needed to leave things in longer. I do remember reading somewhere that getting that doming effect (more like a full blown balloon for me) was caused by too hot an oven, but again, things take forever to get done. I am going to have to try this again. I would love to make this in a more elaborate pan, but after reading about lining the pan with parchment I thought otherwise. I love DBers for getting me to dabble in new techniques. It's very true what you said about success. I read recently in this book "Artisan Baking Across America" that "Success is a poor teacher". Boy, ain't that the truth! First off, thank to everyone for their comments!

Aparna, I don’t think the collapse has anything to do with the egg whites, I think. I’m definitely going to have to try this again. I’ve made this before, but didn’t have quite the problems I had this time. The consensus seems to be to cool the cake in the pan, which I think is a key. I’m going to have to try this again!

Spud, My stomach agrees with you, if not my eyes! The ice cream was awesome. The funny thing is, I probably would have never made ice cream if it weren’t for DB. I really was never planning on making it, mainly because I don’t have an ice cream maker. After this experience I think I may really experiment with ice creams, maybe a sorbet!

Audax,
You know what’s funny about the whole too hot oven thing, almost everything I ever make in that oven takes much longer than any recipe states, so I always assumed that I needed to leave things in longer. I do remember reading somewhere that getting that doming effect (more like a full blown balloon for me) was caused by too hot an oven, but again, things take forever to get done. I am going to have to try this again. I would love to make this in a more elaborate pan, but after reading about lining the pan with parchment I thought otherwise. I love DBers for getting me to dabble in new techniques. It’s very true what you said about success. I read recently in this book “Artisan Baking Across America” that “Success is a poor teacher”. Boy, ain’t that the truth!

]]> By: Audax Artifex http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-288 Audax Artifex Tue, 03 Mar 2009 15:28:44 +0000 http://www.sugaredellipses.com/?p=794#comment-288 I know what the problem is too hot an oven and too long in the oven. You can see that the outside is cooked too much and the inside is cooked too little as Aprana says use greased parchment and cool the cake in the tin. Also this cake settles and firms if left in the frig overnight. Inspite of this it still is one of the best cakes I have tasted, Try again use only one egg and ratio the only ingredients accordingly. Practice makes perfect - most people give up after the first attempt BUt the point of DBers is to learn and express the skills you have. I think you learnt a lot from this more then if it was a success - you are questioning and racking your brains for "why" from why we usually get "how" and this makes for one great baker, Yours from Audax in Australia I know what the problem is too hot an oven and too long in the oven. You can see that the outside is cooked too much and the inside is cooked too little as Aprana says use greased parchment and cool the cake in the tin. Also this cake settles and firms if left in the frig overnight. Inspite of this it still is one of the best cakes I have tasted, Try again use only one egg and ratio the only ingredients accordingly. Practice makes perfect – most people give up after the first attempt BUt the point of DBers is to learn and express the skills you have. I think you learnt a lot from this more then if it was a success – you are questioning and racking your brains for “why” from why we usually get “how” and this makes for one great baker, Yours from Audax in Australia

]]> By: Daily Spud http://www.sugaredellipses.com/2009/03/i-came-i-baked-ierit-collapsed/comment-page-1/#comment-287 Daily Spud Tue, 03 Mar 2009 12:40:45 +0000 http://www.sugaredellipses.com/?p=794#comment-287 Ah, I reckon if it tastes good, it's not a disaster, especially not when there's coconut ice-cream to follow :) Ah, I reckon if it tastes good, it’s not a disaster, especially not when there’s coconut ice-cream to follow :)

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