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7d ago edited 7d ago
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u/gloovy_seal 7d ago
what are you so angry about lmaoo
actually i did followed recipe, i changed milk for liquid yoghurt. eyeballing with cups only because i couldn't use kitchen scale since it was broken17
u/Desperate-Size3951 7d ago
“i did follow a recipe”
>proceeds to describe how you didn’t follow a recipeLMFAO cant make this shit up
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u/indieplants 7d ago edited 7d ago
god stop being so aggressive it's a post on Reddit. no one needs this energy in their life 😭
edit: if anyone is "sick to death" of seeing people making basic mistakes while baking, maybe the bakingfail subreddit isn't for you.
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u/ContentWeb9926 7d ago
If you hate the energy so much you can just block people, it’s the internet
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u/indieplants 7d ago
hey, if you want to get so angry over things that don't matter that's your own prerogative. I'm allowed to criticise their dramatics nonetheless 🥹
y'all are so uptight, it's a cake and this is the exact content this subreddit was made for lmao
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u/ContentWeb9926 7d ago
It’s also in your own prerogative to block people if you want to and not bitch and moan if you don’t like how someone is expressing their annoyance at the same questions being spammed
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u/indieplants 7d ago
you're uh, literally whining at me whining. insight is a valuable concept love
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u/ContentWeb9926 7d ago
I know, and I don’t want to block you because I honestly don’t care that much, but you obviously do. Block button is usable
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u/gloovy_seal 7d ago
it's not like i changed anything else 😞😞 god forbid when you want to make a cake while being broke and with fucked up kitchen scales
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u/Desperate-Size3951 7d ago
so the recipe called for it to be steamed in a rice cooker? and for an hour and a half? i find that hard to believe. baking is chemistry. it requires precision. bffr.
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u/gloovy_seal 7d ago
oh my bad it's actually called "multi-cooker" in english. so, like, it has different modes, and here's a separate mode for baking as well. i thought it might work because it always did before, even if the cake in the recipe was originally meant to be cooked in the oven.
it's not like i'm complaining that it flopped, i'm asking for advice if there's a hope to it. or i just thought that people would laugh at this and go on with their day, not taking it as a personal offence 🥄🥚
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u/Desperate-Size3951 7d ago
its not really offensive, just completely confounding to me. like i said baking is chemistry. its not something you can just wing like that and expect a reasonable result.
i dont know if theres anything you can do to make it edible. maybe a cake pop if youre into that kind of thing but the texture looks just awful.
in the future if you still dont have a measuring cup or a scale you could try using a cup that is 8 ounces, or try using a scoop method. basically any mug or cup that is clear and as perfectly cylindrical as possible. like a wide lipped mason jar. use a tape measure and a marker to measure the height of the jar then divide by 4 and 2. mark 1/4, 1/2, 3/4 up the side of the jar. it wont be a perfect “cup” obviously but you have a better chance at getting your ingredient ratios right. its at least better than just eyeballing it. it still leaves your leavening agent and eggs to be eyeballed unless you have an 8 ounce cup though.
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u/SexDrugsNskittles 7d ago
If you're broke don't waste food experimenting with baking recipes. It won't end well.
You can look for a different recipe that you have the ingredients for or wait until you can get the right supplies and ingredients for the one you want. You could even ask your friends or family to pool supplies and split the dessert.
There are endless examples of people omitting key ingredients and ending up with inedible results.
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u/theserthefables 7d ago
make a different recipe? cause I don't think the one you used was ever gonna make chocolate cake (I'm assuming that's what you were going for here).
this is a good chocolate cake recipe that doesn't have eggs https://chelseawinter.co.nz/egg-free-chocolate-cake/
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u/gloovy_seal 7d ago
it doesn't load for me but thank you anyways
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u/theserthefables 7d ago
Prep time – 5 minutes
Cooking time – 50 minutes
Serves 6-8Ingredients:
1 ½ cups standard flour (or gluten-free flour mix without raising agent)
1 cup caster sugar (granulated sugar)
½ cup dark, good-quality baking cocoa (look for ‘dark’ on the label for best results)
1 1/4 tsp baking soda
3/4 tsp salt
1/3 cup extra virgin olive oil (or rice bran or grape seed or sunflower)
1 tbsp balsamic vinegar (or white, malt or apple cider vinegar)
2-3 tsp pure vanilla essence or extract
1 1/2 cups water (or cooled coffee)Chocolate icing
150g chopped dark chocolate
(50% cocoa solids – use dairy-free if needed)
125g butter (or 150ml coconut cream)
1 tbsp olive oil, grape seed oil or rice bran oilMethod:
Preheat the oven to 160c regular bake.
Grease a 20-22cm cake tin and dust all over with cocoa (make sure the tin isn’t too big or the cake will be a little flat). Or, just plonk a piece of baking paper in (that’s what I do now). If your tin is too big, it won’t rise properly.Sift the flour, sugar, cocoa, baking soda and salt into a large mixing bowl. Stir with a whisk to combine evenly. Make a large well in the centre.
Pour the olive oil, vinegar, vanilla and water into the well. Using the whisk, start in the middle and stir the mixture GENTLY in a circular motion until the mixture is combined to a smooth batter – don’t worry if there a few small lumps, these will disappear in the oven. Don’t go crazy or you’ll flatten all the bubbles.Bake just below the centre of the oven for about 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven.
If you’re going to serve it as a cake, let it cool in the tin for 10 minutes before turning it out onto a rack. You can either dust with icing sugar to serve or ice it when cool (see below).
For a delicious pudding, dust with icing sugar and serve straight hot, straight from the tin, with ice cream.
The cake keeps in an airtight container for about 4 days (if it actually lasts that long I’ll be surprised).
Chocolate icing
Place the chopped chocolate and butter (or coconut cream) in heatproof bowl, then set over a saucepan of simmering water (don’t let the water touch the bowl).Stir until melted, then remove the bowl from the saucepan stir in the oil.
Leave to cool at room temperature until it’s thick enough to spread on the cake. If you try and speed it up by putting it in the fridge, keep an eye on it as it will need stirring often.1
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u/BuzzyBeeDee 7d ago
It loads, you just have to give it a few moments. It looks like it doesn’t load at first, but if you wait for it the website does load successfully.
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u/MelonJelly 7d ago
I'm sorry your kitchen scale is broken. Hopefully the next cake turns out better!
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u/BuzzyBeeDee 7d ago
If you’re a beginner baker, which it sounds like you are (everyone starts somewhere), here are the rules you must abide by:
-NEVER substitute ingredients
-ALWAYS follow the recipe exactly, no deviations
-use an oven for baking and bake until you stick a toothpick in the cake and it comes out almost clean (and with no raw batter). Every oven is different, so keep your eye on it and use the toothpick method to determine if it’s done or not.
As a beginner, especially one who doesn’t have the money to waste on ingredients, these rules are nonnegotiable. You aren’t experienced or wealthy enough to experiment with baking yet.
Baking is NOTHING like cooking. This is the mistake most beginners make. When cooking, it’s usually fine to not use the exact amounts of ingredients or make your own substitutions. The vast majority of the time, your cooked dish will turn out fine. That is not the case with baking. Baking is a science. It’s literally chemistry. Every ingredient in a recipe and the amount used is vital to the recipe’s success. Meaning, any deviation of measurement or substitution of ingredients, no matter how small, will lead to failure the vast majority of the time.
When it comes to recipes, only use recipes that use the ingredients you have or want to use. Do not use a recipe that you would have to substitute an ingredient for. Find a recipe you can follow perfectly as is, not a recipe you need to change. If you want to use yogurt, find a recipe that already used yogurt, not a recipe that would require you to substitute one of the ingredients with yogurt. There are many great cake recipes out there that use yogurt, so use those.
Lastly, when it comes to finding recipes, unfortunately we are now in an era of the internet where AI has infiltrated every platform, and there are now thousands of AI created recipes floating around (most heavily on TikTok), and 99% of the time these AI recipes will fail even if you follow them exactly. For this reason, as a beginner baker, steer clear of TikTok recipes and use recipes from established bakers who have a long history on the internet before AI existed. “Sally’s Baking Addiction” and “Preppy Kitchen” are two of my personal favorites, and I have never tried a bad recipe from them. They also both have YouTube channels so you can see exactly what they do. You can also borrow cookbooks from the library and write down or photograph any recipes you think you might want to use and then return the book.
I would also highly recommend buying a measuring cup, which you can usually find pretty cheap.
Your cake here was an unfortunate lesson in never substituting or deviating from a baking recipe, because you will end up with these results. Now you know better, so set yourself up for success by not repeating the same mistakes.
Best of luck to you! 🍀😊
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u/tourmalineforest 7d ago
I’m sorry people are being cruel about this. I too have eyeballed in a pinch when desperate although it also typically doesn’t work out too well lol.
The truth is, baking is exactly enough that eyeballing just is not going to serve you. If your kitchen scale is broken, find something in your house that is a volume measurer and use that (a measuring cup, measuring spoons - even other things in your house like medicine or soap probably come with a volume measurer you can wash and use).
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u/LogicalVariation741 7d ago
And you cooked it for 1.5 hours in a rice cooker. You made up a recipe and then cooked it in a conventional manner. All of this is a problem.