Cake of Catastrophe

I keep making promises and getting myself into these situations that end in one kind of catastrophe or another. Last weekend, I had promised to provide a cake. After all, I had a recipe for glazed lemon bundt cake that sounded appealing. And I have a bundt pan – a bit more elaborate than the standard ones, but how could I have resisted buying a pan that looks (sort of) like a rose in full bloom?

CakeOfCatastrophePanThe cake wasn’t that hard – it’s basically a half-pound pound cake, with a bit of baking soda and some buttermilk and some lemon juice and grated rind added. And while it baked, I mixed up the glaze – butter and confectioner’s sugar and more lemon juice. Everything was going smoothly.

At first. The recipe tells you to let the cake cool just ten minutes, then turn it out of the pan so you can pour glaze over the hot cake and let it sink in. Only the cake refused to leave the pan. I tried cautiously running a knife around the edges to loosen it. No good. I shook the pan good and hard. The cake didn’t budge. I banged the upside-down pan on the counter a few times and whacked it with the palm of my hand while shaking it some more.

CakeOfCatastropheTopNope. It wasn’t moving. Total failure. Catastrophe, in fact. Finally I admitted defeat and spooned glaze over what was supposed to be the bottom of the cake. I was too tired to try something nice and foolproof, like brownies, so I just didn’t show up with a cake at all. Instead, we had some of it for dessert last night. Now that it’s cold, the slices come out of the pan nicely. Well, almost. Except for the parts that stick.

CakeOfCatastropheTopPartlyEatenIt does taste good. So maybe it wasn’t a complete catastrophe after all.

 

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6 responses to “Cake of Catastrophe

  1. At least it taste good, Sharon. That’s what counts the most.

    janet

  2. my standard cake comes in several different flavours but always in a rectangle tin 😀

  3. Golly! Don’t think I would dare to try that mould. I have made a cake in a giant sunflower-shaped mould, but that one was silicone and non-stick (and I had some very anxious moments with it).

    • It’s definitely a challenge! I have successfully made cakes in it, but you have to butter it VERY thoroughly and allow the cake to cool completely. Where the trouble started, I think, was when I tried to coax the hot cake out of the pan.

      Another time, I’ll try a very simple, completely smooth tube pan for this recipe.

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