My weekend dumpster diving find

I used a cake release blend the first time with my Nordic and perfection. Second time it stuck. Not

sure why...although it was two different recipes. I made very sure every crevice was coated, so confusion reigns.

 
Third time, a different problem! Used cake release again, but added mint chips to cake batter. They

migrated to bottom of pan, wormed their way out to the metal, then STUCK. Pulled part of the cake away when I flipped it. Where this hadn't occurred, the cake released perfectly.

Then I iced the cake with the rest of the chips, melted (Guittard mint).
Looked great, but now it has hardened LIKE CANDY into one solid mass.

Apparently I will never learn that just because it SEEMS like a good idea, it may not actually BE a good idea.

 
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