Tuesday, December 4, 2012

TWD -- The good, the bad and the ugly

As you can see by the headline, I didn't have a great experience with the Gingerbread Baby Cakes. Not owning the appropriate pans (neither the small cake pans nor the 10-inch pan) and, after reading the pre-deadline comments, I decided to try a Bundt pan instead. Big mistake. I will be curious to see if others were successful using a Bundt pan.

First, the good. The gingerbread had a wonderful taste. All those flavors mixed together (the pepper, the espresso, the ginger, the molasses, the chocolate). The combination of all these was nothing short of wonderful.

Next, the bad. The cake tested done after 50 minutes. There wasn't a crumb left on the straw that I inserted in the cake. Just for good measure, I gave the cake another five minutes. After letting the cake cool, I wrapped it in foil and froze it, intending to take it to a dinner party four days later. On the day of the party, I removed the cake from the freezer, gave it plenty of time to thaw, then decided to slice into it, just to make sure all was well.

Alarm bells went off when it took real muscle to slice through the cake. It was hard as a rock in the upper portion of the cake. Soldiering on, I kept sawing away until I got to the bottom third of the cake, and then I felt real disaster striking. The lower part of the cake was squishy and fudgy, a sure sign the cake didn't get done all the way through. I sliced off a piece just so I could taste it, and as mentioned above, the cake tasted wonderful. But, there was no way I could take it to a party. Luckily I had some cookies in the freezer I could thaw.

Notice the undercooked darker portion, noticeable on left
Now, the ugly. The worst part of the disaster was about one-fourth of the cake stuck to the pan, even though I had scrupulously greased and floured it. I was able to stick the piece back on the cake, but the appearance wasn't the best.

There is a happy ending to this story, however. After letting the cake age two days tightly wrapped in foil, the top part of the cake softened considerably and my husband and I will be able to eat it, after cutting off the undercooked bottom portion.


  1. Oh boy! Good thing you had those cookies in the freezer. I wonder what went wrong. I admire your persistence in trying to eat it.

  2. Oh no - sorry you had such a rough time.
    I halved the recipe (8" pan) and greased and floured the pan - and lined the bottom with parchment - I am super paranoid about sticking cakes.
    Glad to hear you enjoyed the flavor, at least!

  3. Oh no! Even if it wasn't pretty, at least the wonderful taste was there! :)

  4. Mine overflowed. I thought I had wish to have used a Bundt pan but after reading your experience with that I guess not. If I make it again I too will use two 8' pans.
    Nibbling on gingerbread goo here!

  5. Well at least the taste was good. I found the flavour to be way too strong. You're like me, I always have cookie dough at the ready in my freezer for last minute baking needs. :o)

  6. Always a good idea to have a back-up! Glad you enjoyed the taste anyway and the picture doesn't look bad. I thought these were Ok - I felt the molasses overpowered the other flavors of this cake.

  7. Sorry to hear about your problems with this recipe. Perhaps it needed to cool for several more hours before freezing. This cake is deliciously moist and spicy.

  8. You went through a lot for that cake! I must say I may have been tempted to throw it out -- but not you! Good job. Please stop by my blog and register for the cookbook giveaway going on through Sunday! Blessings, Catherine www.praycookblog.com