Pat-a-cake, pat-a-cake
Baker’s man,
Bake me a cake as fast as you can…
On Friday, I announced that I was going to bake a cake.
I dithered and hmmed and hawed over whether to actually do it, but in the end, I decided to bite the bullet and bake me my first cake ever. So, Saturday morning saw me driving around getting my ingredients (there are actually 7-11 stores that don’t sell eggs! And I don’t know how Mydin stays in business – they have nothing) and by 12pm after a hurried lunch I was ready to start.
Now, my friends, this was not just any cake. It was supposed to be a black forest cake. Yes, I’m ambitious – sue me!
About 40 minutes after throwing the cake batter into the oven, I knew something wasn’t right because I smelt a burning smell. The cake was a chocolate sponge mix but I knew chocolate did not smell like something burning. And yet, I remembered my mom’s reminder to NEVER OPEN THE OVEN DOOR WHEN BAKING A CAKE OR IT’LL COLLAPSE.
So, I peered at the cake through the glass, bit my fingernails and finally, could stand it no longer. So I opened the oven door and this was what greeted my horrified eyes.
I had a shrunken cake on my hands!
A quick google on what a cake that had pulled away or shrunk from the sides of the pan meant told me that the cake was “over-baked“. 
I had left it too long in the oven so it rose nicely then fell again then shrank. Sigh… That said, I still felt a measure of pride in noticing that the cake had risen well – you can see that the shape of the top is a nice domed one and not fallen in the middle, a baker’s nightmare.
Not only had it shrunk, it was also burnt at the top.
Nevertheless, it smelt lovely and yummy… although burnt. So, I left it to cool and then came back later to slice it in half and slice off the burnt top. I found that although the top was burnt, it cut away easily like a crust and the burnt smell did not permeate throughout the cake. So, something tells me the heat from the top of my little oven is too high. Perhaps next time I’d have to reduce the heat and the baking time.
A quick frosting of the cooled cake later, this is the finished product.
Its amateurish and officially a baking disaster, but hey, Paris B isn’t perfect and I’m not afraid to showcase my disasters too! 
All that said, it tastes really good. So, I reckon once I get the hang of the baking times and mixture, I’d be good to go!
Now, who wants a slice of cake?
Yours fluffily
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{ 5 comments }
*LOL*…don’t worry…whatever it LOOKS like, I’m sure it tasted fine..
PS: Next time, use the lower heat setting on your oven – it works a lot better for baking…the top heat is meant for BROWNING…heehee… (and yes, I’ve had more than my share of baking disasters – try having the cake literally EXPLODE in the oven!)
At least your cake is edible, despite its looks! My one and only attempt at baking was rejected by even my doggie when we tried to palm it off to her! (But then again, I must qualify my statement by telling you that my doggie has extremely discerning taste when it comes to food. Lawl.)
I’ll gladly take a slice! I want to make a cake with frosting for the longest time, but haven’t had the time to do it yet….hopefully soon?
I’d like a piece please. With two cherries … Thanks, PB.
You did great for the first try. 40 minutes is a bit too long. Maybe you can try 30 min ? That’s our baking time for cakes in my bakery.
oh hon don’t fret it, the taste is all that matters… *wink*
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