Learn how to turn a kitchen failure into a Success: Macaron Cake

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Some are good at finance.

Some are better at marketing.

Some have an artistic bent.

I, on the other hand, have been struggling to find out what I am good at it.

And till recently, I was clueless.

I know I am a decent baker, but to say I am great at it, would be a stretch right now.

Thanks to this blog though, I have realized what my thing is.

My thing is…

*drum roll*

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I am a problem solver!

Yup that’s my thing and that’s why God, the Almighty, keeps throwing these problems at me.

He is like,  

(For actual effect, imagine a figure in an angelic white robe with an ethereal aura talking in a god like tone saying this)

“Child, I know you are good at this and that’s why I give problems to you.”

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So, you see, that’s my thing.

God keeps giving me problems. And I keep solving them :)!

Case in point:

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Rich Chocolate Cake with Pink Swiss Meringue Buttercream and Chocolate Frosting

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I am a leftover girl.

I love eating food that’s leftover from a party.

And if the party is hosted by me, then definitely I like the food more the next day.

Probably the effort that goes into it (even if its just a tad bit of effort), just puts me off my food the day its made.

If anybody else is cooking, then I don’t mind the food that day- in fact even at its worst I love food made by others! C’mon what’s there not to love about it- some one else has taken the effort, someone else is going to do the dishes, someone else has to worry about it being tasty. All that always adds to the taste.

But, my food, I always hate it the day I make it.

That’s what happened with this cake too.

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Carrot cake Truffles or Life’s lessons from a failed recipe

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“I beg your pardon,
I never promised you a rose garden.
Along with the sunshine,
There’s gotta be a little rain sometimes.”

So I screwed up! Who doesn’t, I say! I think mistakes are important to not only learn but to accidentally tread onto something you might have overlooked. This is my story of how my mistake turned into something really good!

I had planned to make cupcakes for this week’s Office Thursdays.  Since we were out of town on V’s birthday (which was on the 9th), I wasn’t able to bake a birthday cake for him. For the uninitiated V loves carrot cake (carrot cake and my mango kulfi are the only two desserts I have seen him asking me to make). So, I thought I’ll make carrot cake cupcakes – V would also get to eat them plus he can take some for his office!

Now, when I was in India, my mom had made these whole wheat carrot cupcakes. My mom always made an amazing carrot cake but she got this equally good recipe for whole wheat carrot cake from a sweet lady named Sanu. I loved the whole wheat versions- more so because they were whole wheat! So I decided to give this new recipe a try.

I do not know what went wrong- was it too much baking soda, or was it too much oil or did I fill the pans too much- but the cupcakes fell and then they crumbled when I tried taking them out. Some survived, but most didn’t.

Now, I could have sat there- mourned the disaster. I could have wondered, sitting with my cake crumbs and could have analyzed what I did wrong. But I didn’t. Instead, I made these- White and Dark Chocolate Dipped Carrot Cake truffles! And, boy, were they a treat! While making them, this is what I realized and here I am sharing life’s lessons learned from a failed recipe! 🙂 Read More →