#5: Actually I don't know if this was the fault of my brain or of my culinary skillz (which is worse?) but I had serious issues with the white chocolate glaze everything started melting and dying and seizing up left right and centre. I left it in the freezer, hoping it would solidify a bit (I'm an optimist) but let me just say that recipes? Are written down for a reason. My mousse was not so much mousse as sauce.

#4: Deciding reading the recipe was once again not for me when it came to the mousse, and instead of melting the white chocolate with a couple of tbsp of the cream, chucking it all in. Then there was #3: Mixing the buttercream, putting it in a tub to be assembled the next day, and then remembering I'd wanted that to be pink as well, scraping it out, colouring it, and piling it all back in again. I just like to shatter your illusions there. Does that sound pretty? It was actually kind of crap. Meant my cake was kind of marbled in places where the syrup had been poured over the sponge. I eyed it pensively, decided this must be Daring Baker magic, and continued on my merry way.īrain malfunction #2: Deciding it would be a good idea to colour the syrup (oh yeah full quantities of that) pink rather than the actual cake. The cake came out of the oven looking suspiciously All Right.

you name it, I messed up the amounts of it. and then my brain malfuctioned (#1) and in went ALL the almonds (I seem to have an unconscious desire to waste ground almonds), all of whatever else, full quantities of buttercream for a half sized cake. So as I went along, I used half quantities of sugar, flour, butter. The thing was, I'd decided to halve it, cause the original recipe made such an epic sized cake. To explain: I messed this up in more or less every possible way. It's Daring Baker time!! And after this month's challenge, I've come to the conclusion that the DBers are not the ninja pirates I suspected they were.

Phantom of the opera cake