I got orders a few days ago. I thought I had done what I usually did with the recipes. Yet, the cakes were ruined! My husband analyze by asking me: Did you change what you usually do? I said, I baked at higher temperature and compensate it with time. My husband said, Don’t change what is fixed!
Then, I also remember, I used my new stand mixer. I remember how the meringue was. I think, I wasn’t mixing it well. It was almost as intended but apparently not.
I don’t take pic of the ugly cake because it’s too painful to see it. Haha. I did re-bake and succeed… and then the orders were sent out and no pics are taken. I wanted to take pics but at the same time, the cakes were delayed already. So, I packed and sent them out as soon as possible.
My cakes were back ok after I baked consistently with tools and knowledge I had. I rebaked the cakes by using my regular hand mixer and using technique I usually do. It was totally success.
So, here are the notes:
- Being creative is good but when we are producing something for sale, always do with fixed technique, ingredients, and tools (including the oven). Be creative when we are in r&d level, not at production level.
- If you bake and succeed, makes some notes regarding to technique, the brands of ingredients, and tools you use (in my case, egg less than 3-4, better use regular hand mixer. It takes long and doubting when using stand mixer). Bake consistently with the tools and knowledge you have taken the notes.
- Don’t be rushing. Always focus when baking. I didn’t put my guard down when the cake is being baked, especially when I use changing temperature when baking some cakes.