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The cake that sank in the middle after 25 minutes of cooling
Left a genoise in the pan too long while I ran to grab milk at the corner store, came back to a crater. Rethought my whole timeline for baking, now I set a timer for the cooling rack before I even preheat. Anyone else find that the real fail is always the waiting part?
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ryang7728d ago
Funny you mention the waiting part, because the other day I left a batch of brownies to cool and got sucked into a YouTube rabbit hole about restoring old cast iron skillets. Came back two hours later and the brownies were basically a brick, but I ate them anyway with a spoon and it was fine. That's the thing with baking, the oven does its job and then your brain just switches off for the boring stuff. My grandma always said the cake is done when the kitchen smells right, but she also burned toast every single morning, so take that with a grain of salt. Now I set three alarms, one on my phone, one on the microwave, and I just stand in the doorway staring at the rack until it's safe.
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