So it’s Cake Wednesday and I actually did make a cake this week (yay!) however it was not very go0d. I had high hopes for this one because it sounded SO good.
I mean seriously, “Orange Cream Cake” sounds amazing right? The batter smelled to die for – it was like an orange julius – I was so excited.
The first thing that went wrong was, despite making some adjustments to the cake batter, it still sank. Sponge cake at high altitude is truly proving tricky. But I continued on and made the orange filling which, ya…didn’t turn out so well.
That was the main reason I am not posting the recipe. The filling. It had great flavor but the texture was terrible – just like the cake. My word. So the cake ended up literally being the texture of an actual sponge, I mean like (other than the flavor) it could have been sitting next to my sink waiting to scrub something, which, considering the altitude, I could have forgiven but combined with the nasty texture of the filling, gag.
The filling was super thick and gelatinous, it was thicker than thick. It was even thicker and nastier than the gel stuff they put on those nasty jelly doughnuts at the grocery store. Oh it was bad.
I just couldn’t see wasting my time posting that recipe, plus there have been other developments around here.
I have been wanting to do other types of baking lately with Fall setting in (I want to make cinnamon and pumpkin things!) and I haven’t been doing as much of that as I would like because of the cakes.
Then, the other thing that has happened is my dear little Christian, my almost 4-year-old, has developed a blinking tic over the last week. He has seemed very tired and seems to have a nasty cold so I am hoping with good amounts of rest and getting well the tic will go away or at least get better. However, he is my child who has trouble with dairy and in the course of researching tics many people have mentioned going gluten and dairy free helps.
Going gluten free, I consider to be pretty easy. I bake that way quite often so that doesn’t scare me, but dairy free…GAH! That’s going to be trickier for me. But, we are going to try it (along with going to the doctor since he complains of neck pain a lot). I grocery shop on Wednesdays so I am going to get prepared for a week of dairy and gluten free tonight and I am committing to keeping him dairy free for a week. Gluten takes much longer to leave the system than dairy does so we’ll have to do that for a bit longer but that’s the easy one.
In light of the situation, I am going to suspend baking cakes for now. Christian loves cake and I don’t think it would be very nice to make one and not let him eat it, at least for now. Yes, that’s him pictured above, LICKING the plate clean after I shot that Pumpkin Cheesecake the other day. He does the things most people want to do but don’t.
Plus with the holidays fast approaching I figure now would be a good time to take a break.
No worries I will be still baking and posting and tempting your taste buds – but we might have a bunch of gluten and dairy free recipes rather than the normal fare 😉 I’ll figure it out.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
