Baking Disasters

By Friday, November 12, 2010 4 0

I enjoy cooking and can “saute the aromatics” like a pro. Well, probably not a pro, but I know how do to it and I never mess up garlic, onions, salt and pepper sauteed in olive oil, the base for the majority of my Greek-influenced cooking.

Baking, on the other hand, is the bane of my existence. They don’t have boxed cake mixes in Spain. It’s just as well, because I still fail to measure things correctly.

Once, baking some cookies, I discovered I was out of sugar. No problem, right? Happens to the best of us. So we borrowed from the neighbor. Then I realized I was also out of butter and eggs. Who starts a baking project without checking for sugar, butter and eggs? Me.

Another time, I was making crepes from a mix. I poured the entire contents of the bag into the mixing bowl and added the milk and oil before I realized I only needed one cup of the pancake mix.

Just today, making a cake from a mix, I added significantly more butter than required. We shall see how it turns out. I may or I may not serve it to my guests.

In my defense, it isn’t always my fault. After crying over a chocolate orange (mix) cake that fell in, I learned my over says it’s preheated about 20 minutes before it actually is.

Now we have an oven thermometer to fix that problem.

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  • Katie

    Oh dear. I was sort of wondering why you think they’re that different, but as someone who can bake a reasonable cake but almost always burns dinner, maybe I’m a fine one to talk! My only suggestion is, counter-intuitive as it may be, stop using cake mixes and bake from scratch? As in, thinking about ingredients in the same way you do when you cook from scratch might help you? Otherwise, just buy cakes 🙂

    You’ve made me want to go and bake now 🙂

    • It’s the measuring I hate. In cooking you just put in as much as you want!

      • Katie

        Ohh, of course! Sorry, missed that bit!

  • Love you, Rose. Love this post too. I’m giggling now. 🙂