The thing about baking is that it continues to baffle me no matter how many times I bake a certain item. Each time the result is different, depending on the weather, the temperature of the oven or ingredients or even the temperament of the baker. It humbles me, no doubt, and thus I stay intrigued by this craft.
Yesterday, I was to bake two items. One was a birthday cake in the form of Captain American’s shield likened to the one that I had baked earlier. The other would be 15 lemon meringue tartlets for a lady who requested for them via my FB page.
I had baked these two items before and thought I could relax as I know the various steps involved. For the cake, I chose to bake a Belgian Chocolate Truffle Cake which was different from the vanilla sponge cake that I used to bake. It was easy to bake but this cake is much more fragile and needed much tender loving care. So, I sliced and soon realised it was not a good idea; it broke into pieces, and thankfully, big ones. The show went on and I didn’t slice the second one and went on to assemble.
Another problem arose when it comes to icing. I had made Italian Meringue Buttercream and gotten quite comfortable with it. The issue is with the addition of colours. What I needed were red and blue but after adding Wilton’s colours, I couldn’t get the shades that I wanted and panicked. What was worse was my colours ran out and I had to rush down to get more. Only then did I realised that to get the strong red that I wanted, I had to buy Wilton’s red-red and not just red. Ahh… So, in future, I should really consult this chart.
And I thought this guide on Wilton’s colours is helpful too.
In the end, the colours on the cake weren’t what I wanted but I certainly hope the chocolate truffle cake would shine!
On to the tartlets.
I had baked the lemon meringue tartlets with success (IMHO). I love the crispy crust of the graham crackers and thought I should bake them using the same base too. However, I changed the brand of the honey and then the problem started. The crust no longer gave crispiness but a little chewiness instead. Softer, most definitely but the taste is still the same.
And then, the customer decided to collect the tartlets earlier. Uh-oh! I have wanted to assemble one
hour before the collection but by shifting the time earlier, I would have to rush and when I rush, the results could be rather undesirable.
The lemon curd was made a day earlier and that’s fine but I had to make the meringue before the assembling and then I panicked. When I made the sugar syrup, I didn’t stir to dissolve the sugar and in the end, I had grainy meringue. Threw one batch away because it didn’t get to stiff peak (something must have gone wrong!) and did the second one and I just didn’t dissolve the sugar in my haste!
Lesson learnt: Dissolve sugar and confirm time for collection!
The kind lady had to wait 30 minutes for the tartlets and I really felt bad about it. On top of that, since it was a rushed work, the designs weren’t fantastic. Sorely disappointed! I hope tarts would still bring smiles though.
* I didn’t get to take a shot of the completed work. Sigh!
So, I realised yesterday was Friday, the 13th. Bad day for baking! Okay, I just want to blame it on something. I’m bad, I know.