Easy. Truly it was going to be eeaasyyyyy.
Pop the top on the Tastefully Simple simple Almond Pound Cake box. Melt some butter, add some milk, stir.
Lovingly lump into my beautiful green specifically purposed Tastefully Simple ceramic loaf pan, bake; be done.
Unless you’re me, and you’re thinking that newly gifted, untested convection oven could bake this cake up better than the rickety electric contraption that came along with the condo as one of those something-is-better-than-nothing “for now” appliances.
Unless, you carefully view the pictorial instructions, and surmise the obvious, which as time goes by becomes obviously wrong.
Unless, you’re baking without bifocals and can’t quite see through the shiny new-knob glare that you’ve chosen toast/bake instead of turbo.
Unless, you can’t figure why the center seems a bit spongier than previous packaged efforts.
Unless, you decide it just needs to cool and set, invert and discover all of the above at once.
I did not end up with a luscious loaf. I didn’t even end up with cake.
I ended up with a bowl of cakey-marzipan-like mush with a thin, broken caramelized crunch crust, and deep panic.
For some reason I don’t panic at panic and excel necessary rapid fire solutions. SMH, I devise another split-process easy plan and a half. This one involves entering all baking ingredients on hand into the Google search box, and squishing all of the cake-flop, including the pinnacle-ly correct crust, into an oiled Bundt pan, and pressing firmly with a baggie-d hand. The search determines my remaining options are Honey Cake or Brown Sugar Cake. Comforted by back-up plan knowledge, the attempt to recook seems reasonable.
Back into the wonderful countertop, this time on turbo and without the crumb pan beneath the baking pan. Hey, that’s what the drawings demonstrated. Toast with the pan under the rack. Bake with the pan above the rack. I lightbulbed that if I wasn’t using that particular pan to bake in, I should put the one I am using directly on the rack, and not inside the other pan sitting on top of the rack.
20 turbo minutes later, I have a dense, thick, appropriately moist and dry almond circular tube-shaped 2″ tube of a brick confection. It smells awesome. Because of the brand, it will reliably taste awesome. It’s ugly as all get-out, but I’m soldiering on.
Cooled and flipped into a purple pie plate, it’s not that bad. At least, it’s not as bad as I was envisioning. I have no idea what will happen when whoever has the honor to cut it, does.
I’m bringing along honey and caramel and gold-colored ice-sugar hoping to distract with abstract criss-crossing and edible glitter. I’m leaning toward the honey, for past traditions that still run deep through my heart. I’m not sure it will get the go-head vote, but I do think it’s the best choice and won’t over-power that deep almond sponge.
Here’s what I’ve learned:
I am not above trying to salvage a cake.
What people don’t know won’t hurt them.
It may however, make them laugh, and if you can make them laugh, then that’s the way to go.
I’m not a pictures kinda gal. Give me instructions, please.
Quote for the Week:
Enjoy this Week’s Discovery Links:
Baking powder, baking soda, brown sugar, eggs, honey: http://www.supercook.com/#/recipes/All%2520recipes
Mmmm: https://www.tastefullysimple.com/ (If you are interested, I have an awesome consultant.)
Cake Boss weighs in on Convection: http://on.aol.com/video/the–cake-boss–on-convection-oven-baking-versus-regular-oven-baking-517849014