I baked a cake today and I was all excited. When the cake was cooled down and removed from the pan, I noticed it was a little on the thin side. I didn't think much of it, I just thought it was thin because I used a large, long pan.
After icing it and decorating it, and noticed the box of egg replacer said "1 tsp egg replacer with 2 tbsp water." You know what I did? I put 1 tsp egg replacer and 2 tsp water. GRRR.
My cake still tastes okay but it's too dense and slightly chewy.
God, I'm mad! I ALWAYS ruin everything I bake. EVERYTHING I ever baked got ruined.
Bookmarks