About, oh, 25 minutes into the baking of this lovely cake, I realized that I had omitted the leavening. In this recipe, leavening is not optional.
I was all prepared to weigh in on fresh vs. crystalized ginger, adding chocolate to a classic, choosing the right pan size, etc. But that's kind of pointless when your gingerbread looks like this:
So, even though it was not cracked or even puffy as Dorie said it might be, it smelled divine while it was baking. The texture is a little off (hey, like me!) but the flavor is fantastic. I didn't find stem ginger and I was lazy so I didn't add the crystalized ginger I bought for this cake. Oh, and I didn't make the frosting, because hey, it's a flop. You know the old expression that came up during the presidential campaign, the one about putting lipstick on a pig? That would be frosting a cake that didn't rise that has the texture of a sponge, a tasty sponge, but a sponge nonetheless.
Check out what the other TWD bakers did here. They added leavening, and have the beautiful puffy cakes to prove it. And please visit Heather at Sherry Trifle for the recipe.
Well, as long as it tasted good! I almost added crystallized ginger, but I was too lazy to buy it. :o)
ReplyDeleteGlad the flavor worked out regardless.
ReplyDeleteAaawwww, I think your little gingerbread looks sweet! Your are going to hurt his feelings :-)
ReplyDeleteIt's a gingerbread brownie.
ReplyDeleteLooks wonderful.
Bummer that it didn't tuen out. I would love to hear more about all the things you mentioned! :)
ReplyDeleteLooks good even without the OOMPH!
ReplyDeleteUgh. That's something I would do. I'm glad you liked the flavor though.
ReplyDeleteWell, we are a pretty good pair, I left out part of the butter and you the baking soda. Ah well, just goes to show ya that we are goofballs sometimes. Of course I am speaking for myself totally.... he he he. I'll bet you still enjoyed to yummy aspect.
ReplyDeleteAmyRuth
Well at least you tried! :)
ReplyDeleteYou are super funny and it was great reading your post!
Leaving out the leavening is something that I can totally identify with. I think it's because I'm always too lazy to combine my ingredients at the outset -- I just throw them in at the last minute. At least it still looks good, right? I can't tell from the picture that anything's missing!
ReplyDeleteWell, just think, people would give Yankee Candle ten bucks for their kitchen to smell the way that your kitchen smelled while this was baking. But as a veteran ingredient forgetter, I empathize with your frustration. Oh well, on to next week!
ReplyDeleteAt least you didn't slam your gingerbread, already frosted, upside your refrigerator. oh yes....I did! i think it's great that you honored your attempt with a post!
ReplyDeleteGlad your cake/bread tasted good. It doesn't look to bad either :), well done. I almost gave up on my cake.
ReplyDeleteI hate it when I completely forget something! Happens more often than I like to admit. At least you still got the right flavors!
ReplyDeleteI'm totally there with you. I'm always relieved when I make a recipe and remember everything. I've even left the yeast out of yeast bread. Talk about a flop!
ReplyDeleteNancy
I left the soda out of rolled cake. We had rolled cracker instead. 'Cept it didn't roll. But..... as long as it tastes good.
ReplyDeleteAs long as your cake tasted good that's what matters! Thanks for stopping by.
ReplyDeleteThat sounds like something I would do! I hope you try it again with all the ingredients, it's worth it. :)
ReplyDelete