DON’T Eat This Instead: When Recipes Go All Wrong
By admin
I guess I was due for a mess up sooner or later. For the past few weeks my creations of turned out exactly as I had planned.
And then this happened…
Yes, that’s my interpretation of this Giant Peeps Cake…
Clearly, I nailed it.
This baby ended up in the trash the next morning. At first, I had every intention of coming up with a new “Eat This Instead” recipe until I realized that no, this was funny and needed to be documented.
Plus, the actual cake part was actually really good!
My plan was to recreate the Peeps Cake but instead of traditional sugary cake and super surgery icing (enough to put you in a sugar coma) I decided I would make a cake that was just as adorable but instead made with gluten free flours and low sugar. The icing would be made of coconut cream, vegan butter and stevia. And instead of sprinkles, I thought coconut would be the perfect substitute.
Because I am totally one for moderation, instead of peeps, I wanted to stuff mine with Easter M&Ms and Cadbury Minis.
Splendid idea, right?
My cake recipe seemed perfect, at least the batter tasted amazing. It baked up evenly and though I knew I over cooked it a bit, It really did taste great (my oven isn’t calibrated correctly and ALWAYS overcooks baked goods unless I stare it down the entire time).
But then it happened…
Following the directions to piece together my adorable chick. Well, you can see what happened. Can we say Pinterest project gone astray?
Oh, and then there was the orange icing… it didn’t thicken up the way it should, and though it tasted great, it just was off. I let it chill in the fridge for about an hour before using it and followed the frosting directions. Yup, liked the molding it didn’t quite look like the original.
So this was the outcome. A cake filled with candy that looked as if a 4 year old decorated it. Dan and Ashton couldn’t stop laughing as I attempted to cut into my Peep.
Why am I sharing this? To show that my creations don’t always work out as planned. In fact, it’s pretty much guaranteed that I get a flop at least once a week. Just not quite as apparent as this one.
But like I said, the cake was freaking awesome, so I am sharing that and perhaps will make another this week to take on our mountain excursion. But I’ll keep it as a sheet cake and will use an icing I know will be delicious!
Gluten-Free Honey Almond Cake
- 2 Cups Almond Flour
- 2 Cups Arrowroot Flour
- 1 tsp Baking Soda
- 3 Eggs
- 1 Cup Almond Milk
- 1/4 Cup Coconut Oil
- 1/3 Cup Honey
- 1 1/2 Tbsp Vanilla
- 1/4 Tsp Salt
- Preheat oven to 350 degrees.
- Mix together flours, baking soda, and salt. In another bowl mix the rest of the ingredients. Slowly combine the flours to the wet ingredients until smooth and well mixed.
- Bake at 350 for 20 minutes or until cooked through and lightly golden.*
*My oven is not calibrated correctly, so cooking times may vary.
While the cake display did not turn out as planned, the cake did! It was delicous and perfect for a morning bread or a desert topped with delicious icing.
Sometimes you get a good one, sometimes not. Don’t worry friends, I’m not expected pinterest shares on this one! Ha.