Tag Archives: Swiss Cake Roll

Sometimes I Bake Mistakes: Birthday Party Edition

Hi, guys. It’s been awhile. I’ve been busy with some work stuff and more importantly, some birthday party stuff.

Yeah, I’m 31 years old and I still care about my birthday. I realize this may seem juvenile, or just plain self-centered, and, yeah, it may very well be those things. But to me at least, it’s also something more.

If you know me fairly well, you’ll know that the last few years have been pretty rough. Between health problems that have lingered for far too long and the anxiety and depression that so often go along with feeling bad for far too long, things haven’t been great sometimes.

I don’t say that for pity or sympathy or anything. (I suck with pity and sympathy. Don’t give it to me. I’ll be awkward about it.) Besides, I am getting better. Just far more slowly than I’d like to. And, even with all that, I’m still far luckier than a whole heck of a lot of other people. I get that.

I just say these things because I want you to know where I’m coming from when I tell you that sometimes feeling well enough to celebrate is reason enough to celebrate.

Life is too short, and frankly sometimes too hard, for you not to do the things you want to do when you want to do them.

So if you feel good (physically, mentally, the whole deal) celebrate, man. Find the things that bring you joy and embrace them unapologetically and enthusiastically. Even if they seem silly. Even if they seem stupid. Even if they seem weird.

Because who cares if it’s weird? Just be you. Just go for it. Go big. Go bold.

Or, in my case, go bake.

***

Which leads me to the birthday party. I had a Great British Baking Show-themed birthday party. (Because of course I did.)

And I had big plans for it. Because I love big plans. (This is one of the several hundred ways I hope to one day be like Leslie Knope.)

Unfortunately, unlike Leslie Knope, I sometimes don’t do as well with time-management, so my big plans are fine until I actually need to do them. At this point, I usually realize I have overdone it and I look a little something like this:

giphy (2)
Photo Credit: Giphy

Because the thing is, I got carried away with the bakes. As it was a GBBS-themed birthday party, I had to deliver on the bakes, right? Of course, I did. The only problem was I decided to deliver on six of them.

If you’ve been following along with the blog, you’ll know that I’m still a novice baker. With most of the desserts I’ve tackled so far, the time I make them for the blog is the first time I’ve baked them. So, yeah, just to remind you, I’m essentially approaching every bake like this:

beatsthehell

But, I figured I would just do some of the bakes I’d done before, so it should be no big deal, right? I mean, I’d already done them once (to varying degrees of success) but I figured the second time would be easier.

giphy (1)fff.gif
Photo credit: Giphy

Uhh….yeah, I was wrong. Because some of the bakes weren’t necessarily easier the second time around and some of them I didn’t end up doing at all, because, umm, time was a factor (a factor I did not manage well).

Okay, here’s what I attempted to bake in a span of two days for more than two dozen guests: a Swiss Cake Roll, Mary Berry’s Cherry Cake, Mini Coffee and Walnut Cakes, Sugar Cookies (which I shaped like tea bags – because, Britain, guys), a Tiramisu Cake and Florentines.

Of these, Mary Berry’s Cherry Cake is the only thing I abandoned entirely, because I didn’t have time. I did however manage to bake everything else, again to varying degrees of success.

But I can say that my Swiss Cake Roll actually looked like a Swiss Cake Roll this time. Which is a massive improvement from my first attempt which looked like a folded, cracked mess of cream. Don’t remember that particular bake? Check out the first blog in my series. Yeah, I’ve come a long way from there baby, if I do say so myself (at least when it comes to Swiss Cake Rolls.

giphy (3)ff.gif
Photo credit: Giphy

I did however manage to sort of (mostly) burn a good chunk of the Florentines and the sugar cookies. I then decided to partially dip the sugar cookies in almond bark to cover up the burned bits. Shhhh…don’t tell anyone they were a little burned. It will be our little secret.

And the tiramisu cake, well, that turned out to be the most annoying thing of all. In retrospect, the fact that I was making it about an hour before people arrived and I probably wasn’t in the best head-space was probably part of the problem.

Whenever-she-shows-off-her-knack-metaphor.gif

Anyhoo, on GBBS, Mary Berry’s Tiramisu Cake was a technical challenge so our normally-lovable GBBS judge, Mary Berry, made it extra tricky for the GBBS contestants. For starters, she made the bakers cut a sponge cake that was approximately an inch thick, in half. Horizontally. This is just brutal.

I wanted to have the tallest sponge cake possible for my tiramisu cake, because, well I had to cut in half. Horizontally, remember? Which is just nuts. So I was careful not to over-mix, which Mary warned me could reduce the cake’s height. Unfortunately, I under-mixed it. So when I cut my sponge cake in half, there where just a bunch of chunks of unmixed flour inside of it.

117668

So, yeah, I had to make a whole other sponge cake for the Tiramisu Cake. But this time I wasn’t playing Mary Berry’s cut-cakes-in-half-horizontally-game, so instead I just doubled the recipe and made two cakes. That way I wouldn’t have to cut them in half to get the number of layers I needed. This was sort of genius on my part. So yeah, I was feeling pretty good.

giphy (2)fafd.gif
Photo credit: Giphy

Unfortunately, when I was putting the cake together, I forgot that I had essentially doubled the thickness of my sponge cake, so in turn, I would need to double the amount of coffee/rum mixture I would need to soak said sponges. So, yeah my cake wasn’t as coffee/rum soaked as it should have been.

And, as for the coffee and walnut cakes, yeah, those didn’t get their little decorations on top because yeah, time was a problem.

But the thing is, none of that really mattered. All that mattered is the fact that I had a Great British Baking Show party. And it had all of this stuff:

And all of this food:

But, most importantly, of all, it had a bunch of my favorite people in the same place at the same time. And that’s pretty freaking great and had me feeling like:

giphy (3)kjlk
Photo credit: Giphy

So thanks to everyone who came out for the party! And special thanks to Molly who did the decorations. (She will pretend I did, but I did not.) And to Sharon and Beth for helping me with last-minute cooking, baking and dish-washing. You’re the best. And to Aunt Mona who was smart enough to take photos, when I was not. P.S. I used some of your pictures.

Anyhoo, next week, I’ll get back to my regular baking schedule. I’m supposed to be making a tower of pies. Which after the party, should be easy, right?

giphy1.gif
Photo credit: Giphy

Or, you know, maybe not.

P.S. Just a reminder “Sometimes I Bake Mistakes” has a Facebook page now. It’s @sometimesibakemistakesblog.

You can follow it, if you feel like it. No pressure.

Later, gators.

giphy (1)ff.gif
Photo credit: Giphy

 

Sometimes I Bake Mistakes; Take 1: Swiss Cake Roll

If you’re one of my Facebook friends or one of the approximately 15 people I talk to in real life, you’ll know that at the moment I cannot (will not) stop talking about The Great British Baking Show.

As the name suggests, it’s a British baking show and it’s great.

Twelve amateur bakers compete in three baking challenges each week and then, at the end of each episode, the show’s judges, everyone’s fantasy British grandma, Mary Berry, and bread-making guru, Paul Hollywood, send one of the bakers packing.

(Sidenote: I just realized right now that Mary and Paul’s names sound totally made-up.)

Anyway, at the end of the ten-week competition, one person is crowned Britain’s best baker. For this, the winner is awarded an overly-large bouquet and a not-very-impressive plaque. This show leads me to believe that the British are easy to please trophy-wise.

And to gauge by GBBS (yeah, I’m going to acronym it from here on out), British people also appear to be much (much) nicer on reality television than Americans. Not only are they not mean to each other, the contestants actually go out of their way to be relentlessly, aggressively nice to each other.

It’s weird, but in a good way. It’s also exactly what I needed in my life right now.

I’m guessing I’m not alone when I say I’ve been kind of overwhelmed by negativity lately. That seems to be going around.

I needed some nice in my life and the GBBS is chockful of nice, so I fell in love with it and then became slightly obsessed with it.

So obsessed, that I’ve decided to try it myself.

I’m going to attempt to bake my way through the competition from the nonjudgmental, no-television-crew safety of my kitchen.

But then I’m going to blog about it, because to tell you the truth, I’m sick of talking about bad things so I’ve decided to talk about cakes instead (at least most of the time).

Baking’s nice because it’s one of the few things in the world where even failures can still turn out to be kind of delicious.

Which leads me into my first GBBS challenge I tried this week — the Swiss Cake Roll.

(Point of clarification here: I’m going to be using the GBBS episodes available on PBS and Netflix as my guidelines. So when I say I’m doing a recipe from season 1, I mean the first season on PBS or Netlfix. This will differ from what was season 1 in the U.K.. Just roll with me on this, please. And, yes, that was a pun with the word “roll” there. Puns happen a lot on this show and they will happen a lot in this blog, too.)

Anyway, the Swiss Cake Roll was the baker’s very first challenge. Some of the bakers made great ones, others made okay ones, but none of them made one quite as ugly as mine.

In my defense, I’ve never made a Swiss Cake Roll before so I had absolutely no idea what I was getting into.

Not in my defense, I went into this a bit cocky. Like all adults who were once type-A children, I was overly-confident in my ability to follow directions. Plus, since I’m just a wee bit Swiss, I assumed that I had some sort of innate ability to make baller Swiss Cake Rolls.

I did not.

My cake was crack-tastic, in that when I tried to roll it up, it got a whole heck of a lot of cracks in it. Cracks that I then tried to cover up with a bunch of powdered sugar and strawberries.

Swiss cake roll_1
And it sort of worked.
Swiss cake roll -2
But, not really.

Also, the cake wasn’t so much rolled, as it was badly folded.

And since I used a recipe that called for the traditional jelly as well as cream, the roll was a bit overstuffed and some of the cream smooshed out. (I’m pretty sure “smooshed” is the most technically-correct word in this scenario.)

Basically, it wasn’t pretty and it would definitely be considered a Pinterest fail.

But, all in all, it tasted pretty darn good even if it looked pretty darn bad. So I’m taking that as a small victory.

See how chill about that messed up cake I was just there? I was all “Keep calm and carry on” and stiff British upper-lip about it. But in real life, when my messed up roll-up was completed, I cursed, whined to my husband about it, dramatically hurled myself on the couch and then had a beer.

But then I actually tasted it, and yeah, like I said, it wasn’t half bad, provided I just covered it with more strawberries and pretended it was a pound cake.

I’m pretty sure there’s some sort of lesson in there about how a situation changes based on how you look at it, but honestly I’m too lazy to look for that lesson right now. I’m tired from baking cakes. But, I just thought I’d throw that out there, so you could tease that lesson out yourself if you were so inclined.

I’m pretty sure there’s also a lesson in there about how when you have a problem, you should just throw some sugar at it. But, it’s possible that lesson only works with cake.

Annnnyyyyway, in the future, these posts will include the recipe I used. But this week I’m not doing that because a) it was a test run, b) I actually mix-and-matched two recipes at once, which I now realize was a really bad idea, and c) because I want to protect the innocent recipe-writers who really should not be blamed for my cake-tastrophe. (That was another pun. Like I said, that’s going to happen a lot.)

P.P.S. Next week I’ll attempt Mary Berry’s Cherry Cake. Apologizes in advance to Mary Berry and to cherries.