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Wednesday, June 10th, 2009

Stuff Cake Done! Let's see if I can remember all of the parts. Cake is called Heavenly Candy Bar Cake. It's supposed to be a plain cake with candy bars melted and added to the batter. Instead, I changed the plain cake to chocolate AND added the melted candy bar. I used midnight milky way bars for melting. Then, to add more to it, I chopped up snickers bars and added those to the batter. The cake was a 3-layer 9 in. cake recipe which is too big for a 9x13 pan so I took some out and baked it separately to cool and turn into crumbs for my cupcake pops. Once the cake came out of the oven, I poked holes in it with a skewer and drizzled homemade chocolate syrup and homemade caramel sauce over it and let it soak into the hot cake. I let that cool.


4 Comments
Lionheart
Oh wow- that looks amazing. I think it's so cool that you can take a recipie and then improvise and improve as you go.
Lionheart   Thursday, June 11, 2009
lgrant
Or scary! LOL I will admit I have more confidence now in changing things since I know what most of the ingredients bring to the show but I have made mistakes in the past! And the web is a great tool. I looked up the cake conversion from plain to chocolate (not a big deal with from scratch--but never try to do it with a cake mix using that 1/3 ratio since the cake mix isn't just flour!). And the pan conversion from the web too. I was pretty sure 3-9" pans of batter would be too much for my 9x13 pan. A 9" pan holds 6 cups of batter where a 9x13" pan holds 15 cups. I was about 3 cups too much in batter. So, I took a 8x7 pan and put some in it to take the extra and create my crumbs. Win-win!! I guessed at what I took out and the pan for the crumbs. I wanted it thin so it would be quicker to bake and easier to turn into crumbs. Like cooking, you can improvise. Unlike cooking, baking is more scientific so you have to make sure you balance the ingredients and don't take away something that has a role in structure (like sugar). Once you know the rules you can play with things a bit.

I also thought the comparison to cooking and baking that I read recently was interesting. A cook has the dish in hand and can continually test and adjust. A baker has only the time before baking before it is unchangeable. Once it goes in the oven--you are committed. :)
LGrant   Thursday, June 11, 2009
Lionheart
So true about cooking and baking. As you probably figured out looking at your changes to this recipie got me started on my blog since the story got longer and longer and I didn't want to leave it as a hugo comment. Thanks for the writing and baking inspiration! ;-)
Lionheart   Thursday, June 11, 2009
lgrant
Always glad to help, Lionheart! Wish I cared as much about cooking but I'll accept that we can't do it all. LOL

Hope you have fun with your baking--even with unpredictable results! Rarely is anything inedible--just maybe a little "unique". :)
LGrant   Thursday, June 11, 2009
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