Mike and Exit, thats interesting because the other night i had to make an 8 inch square cake for an anniverary cake for today, usual mix, usual method, for me anyway (creaming method) and normally they turn out fine, but i got abit stressed as i attempted to cook also( fish pie) the only thing i can think off i did was to stop my mixer after i creamed the butter and sugar for few mins to do something else, then carried on as normal, well the dame thing sunk before my eyes, so mortified i started again, time was against me so i bunged everything in and mixed for few mins put it in the oven and it was bloody fine.
So my question is, was it due to the fact i stopped the mixer even though it was all nice and fluffy? My nitemare didnt end there though, i had some buttercream left over with some creamcheese in it and put it in my sponge and for the crumb coat, all fine i thought untill i came to cover it in fondant, no no no, will never do it again as the fondant was wet, shiny, and very very sticky, was not happy, didnt know what to do so the only thing was to see if it would dry over night, thankfully it did but it was touch and go, the moral of this story is i found out later dont put creamcheese in your frosting as apparently it dissolves the icing, lesson learned for me i'm afraid.
So glad i'm not the only who has disasters, even go as far as thinking i'm not cut out to do it, and another thing is,everything i do is done when i get home from work. What upset me with this cake was i couldnt even smooth it out, it was so wet all over, have a look at the pic i put on an tell me what you think, never mind hopefully it tastes ok and thats the main thing.
Got another anniversary cake to make in two weeks, she wants a replica of her wedding flowers, a spray of white and pink roses, gyp, amd lily of the valley, a spray is something i haven't done before, arrrghhh !!! have you Mike or Exit?
Exit, thank you, but we all have to start somewhere and i've learnt a huge amount in the last year alone. as taste to me is important so is the look as i make cakes for a few people, and the last cake the 40th anniverary gave me more than enough problems if i'm honest but it turned out ok in the end. have a go at something simple and build from there, you'll soon learn.
My cakes were always yucky until a friend took me in hand. She weighs the eggs and uses the same weight of flour sugar and butter. Cream the butter and sugar until very light and fluffy. Then add the dry ingredients and eggs beaten with some vanilla extract. The resulting cake tastes divine.