My nephews came for a “sleep over” this weekend and, after I saw Charli’s flash fiction prompt words of carrot cake, I decided to make this treat with them. The cakes didn’t come out quite as expected but they still tasted delicious.
“Why is my cake sunken in the middle, Auntie Robbie?”
“Well, Ben, did you follow the recipe properly? Tell me what you put into the cake.”
“I put all the things on the list in, and I measured them carefully just like you said I should. Oh, and I put an extra teaspoon of baking powder in so that it would be sure to rise nicely.”
“You have answered your own question, Ben. An extra spoon of a raising agent will make your cake sink in the middle. Baking is a science. You have to follow the recipe exactly.”
We filled up the “hole” with lashings of cream cheese icing and no-one was the wiser.
You can join in Charli’s challenge here: https://carrotranch.com/2018/03/16/march-15-flash-fiction-challenge/
You won’t learn if you don’t make mistakes 🙂
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You are right about that.
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This prompt was made for you Robbie. Your cakes look delicious and I have learnt something new. Now I know why my cakes sometimes don’t rise or sink in the middle – too much baking powder!
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This is a fact, Kim. The amount of raising agent is more when you bake at sea level than when you bake at a higher altitude.
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Gotta love a carrot cake, sunken or not!!!!
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Luckily only one layer was sunken and the icing hid it beautifully.
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Perfect!
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Eureka!! 😀 The number of times this happens to my cakes … now I know why! This looks delicious.
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Glad to have helped, Annika. I always have to reduce the raising agent as I live at a high altitude.
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Extra cream cheese frosting, great solution!
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Thanks, Susan, and it tastes good too.
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Yum!
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Thank you, Jennie.
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You’re welcome, Robbie.
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Such a fun thing to do. Looks good. I’ve never been able to appreciate carrot cake or cream cheese icing. It never quite feels like dessert to me, but it looks and smells delicious.
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I does taste good, James, but my family do prefer chocolate cake and if I make chocolate mousse for the top they are delighted.
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Sunken or not, it doesn’t look any less delicious.
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Thank you, Allie. The cake being sunken didn’t detract from the taste at all.
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That is such a cute story..he really wanted a big cake 🙂 I love carrot cake, sunken in or not 🙂 It is all about the taste !!!
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Thank you, Lynne, and it really did taste good.
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Ha ha!! I love his logic!! And nothing solves a problem better than cream cheese icing!! 👍💖
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Ben is a very smart boy, full of innovation and ideas.
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It sounds like you had a great time with your nephews, Robbie. The fact that “baking is a science” is precisely why I’ve never been good at it. You have to be exact with measurements and instructions, and I always seem to goof something up, LOL!
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My sister is a great experimenter and never follows a recipe – she has a number of failures. I do experiment as well but my failure rate is lower; I think I just have a bit of a lucky touch with baking.
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I would agree, Robbie, given your wonderful creations!
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YUM!
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Thank you, Annette. You have to love carrot cake.
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Lashings of icing often saves the day💜
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That is true, Willow. I have used this trick before.
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Works for me too💜💜
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I love carrot cake. Cheesecake Factory makes a great one but yours looks just as good.
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My son Greg likes carrot cake and hummingbird cake (they are similar except one uses carrot and one uses banana). My son, Michael, and my husband like chocolate and my parents like vanilla. We get to try them all.
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It looks delicious Robbie. I would love the middle with the extra frosting.😉
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Ha ha, Brigid, definitely naughty but nice.
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With all that extra filling, I would opt for that one. A great lesson, nevertheless, and the reason why I am not a crook… er, cook!😉
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Ha ha, Steve, there are lots of little things in baking that make all the difference.
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Hi Robbie, baking is a science, I like it. People try different recipes and come up with perfect ones, there’s no point to alter to make it “better.” Perfect story for your nephews’ sleep over.
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Thank you, Miriam. I don’t think my nephews will forget this particular point.
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Yes, better stick with the recipe!
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That cake looks and sounds delicious, Robbie. I didn’t know that about the baking powder either! 🙂
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Most recipes are developed at sea level, Judy, so you shouldn’t really have a problem with this.
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Tasting good is what counts.
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Yes, you are right, Frank. When I went to South Korea, the cakes looked so beautiful but the taste was very bland.
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I’m eating at the moment a very poor substitute for ‘Carrot Cake’ — jellybeans! CC is one my favorite desserts by wife, Julie Anne. ♥
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My sons think jelly beans are great; they would chose them first.
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It takes a lot of patience to bake. This one looks so good, Robbie! 🙂
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Thank you, Amy.
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Such a treat, Robbie! Carrot cake is one of my all time favs. Now I want some! Great memories with your nephews. 🙂
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Thank you, Natalie, carrot cake is definitely very nice
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Oh sweet, I love his logic.
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He is so cute, Tandy, and so intense too.
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Lovely cake. I guess it’s always a temptation to try and make something better by adding something extra… The story put me in mind of one of my books and I was going to threaten you with a copy of my book ‘I Love Your Cupcakes’ that I think you might find quite funny, but I know you have plenty to read already. 😉
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Thanks for the recommendation, Olga. I have just bought the audio book. I love audio books and can listen while I do fondant art.
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Thanks, Robbie. I must say I love the audiobook version (Gwyn does a great job). I hope you enjoy it, although I’m sure you’ll be horrified by the baking parts! ♥
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Lovely story, Robbie, and something I would do. No wonder I can’t cook worth beans. 😀
Of course, the extra frosting is the perfect fix. 🙂
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Thanks Diana. Thank goodness for the covering up abilities of icing.
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I like the idea of a sunken carrot cake – to fit more frosting in! Must try more baking soda next time. 🙂 Great story and learning experience, Robbie. For me too. Thank you.
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I am glad you enjoyed this, Norah. We had such fun making this cake, sunken top or not.
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Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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Thank you, Michael.
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Also a great “Thank you” from me, Robbie. I am not active in baking, more in eating. LOL But its good to know. Michael
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I am glad you enjoyed this, Michael. I would send you a cake but they don’t travel well. Maybe one day…
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Thank you very much Robbie!No problem, the idea counts. 😉 From South Africa to the last village in Germany i think only a pancake could arrive. Its a pleasure to see your art. Have a good day. Michael
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It’s so good to allow children the space to experiment, Robbie. And yes, baking is a science, but you have also perfected its art.
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Thank you, Charli, I really appreciate your comment.
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Great idea! Icing does wonders when the shape isn’t perfect, and it’s delicious!
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Absolutely, icing covers a lot of mistakes.
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Such a fun thing to cook with children. You have just given me the inspiration for the next Times Past prompt. I too would have enjoyed the cake despite the valley in it.
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Thank you, Irene. I am looking forward to the next Times Past prompt. I am really enjoying them.
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I’m glad you are enjoying them Robbie. I love reading them.
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