Way back in 2012, when I was still wet behind the ears in the baking department, I had the audacity to attempt a Tiramisu Cake. I was high spirited and oh so naive.
And here I am again, feeling clever and discovered that I am still not so clever. I was not going to post this but what the heck. Failures make for good stories. Besides, I have been know to flaunt my failures in the name of inspiring others hah.hah...
First up, the sponge cake. It looked promising when it came out of the oven.
Then it became like this. It sank in the middle and shrank.
It had failure written all over it. Look, not only did it sink, the sides got stuck to the pan. Murdered!
Next I had to slice the cake into two. I did a lousy job and the slicing was lopsided. Gaarrhhh!!!! Place one half of the cake into the pan and infuse with coffee syrup.
There was leftover coffee syrup which was made with instant coffee, sugar and rum. So how? Put some ice in it and drink.
I needed a shot of booze to carry on. OK, fill the cake with the cream cheese.
Top with the other half cake and chill in the fridge. While cake is chilling make the caramalized almonds.
Crush it. Crush it real good. Yeah, let out the pent up frustration of making this cake.
Take cake out of fridge and slather with whipped cream.
Then coat with the crushed almonds. Make a mess. A big one.
Look at that. At least this time I was smart enough to place the cake in a big tray to catch the spillovers.
Moment of truth.....
Arrrghhhh!!!!!
Balik awal lah.....Bye! (Let's call it a day.....Bye!)
And here I am again, feeling clever and discovered that I am still not so clever. I was not going to post this but what the heck. Failures make for good stories. Besides, I have been know to flaunt my failures in the name of inspiring others hah.hah...
Then it became like this. It sank in the middle and shrank.
 |
| Do you see a piggy face in there? Hint : the two dots are the eyes. |
Next I had to slice the cake into two. I did a lousy job and the slicing was lopsided. Gaarrhhh!!!! Place one half of the cake into the pan and infuse with coffee syrup.
I needed a shot of booze to carry on. OK, fill the cake with the cream cheese.
Top with the other half cake and chill in the fridge. While cake is chilling make the caramalized almonds.
Crush it. Crush it real good. Yeah, let out the pent up frustration of making this cake.
Take cake out of fridge and slather with whipped cream.
Then coat with the crushed almonds. Make a mess. A big one.
Look at that. At least this time I was smart enough to place the cake in a big tray to catch the spillovers.
Moment of truth.....
 |
| Top half sliding off. |
 |
| I gotta lie down. |
 |
| sau tong! |
well well well, I must give you a clap and a pat on the shoulder.. you post up something you failed and you are not shame to admit it.. we all learn from mistakes or failures and there is where we get better and smarter, agree?? this is courage and frank, unlike many who would just show their beautiful side and try all they might to hide the unglamorous side.. just like I don't mind sharing my "auntie photos", but some would be so particular to even let others see their past.. hahaha!!!
ReplyDeleteAgree, agree! I want to give some semangat to people who have just started baking to let them know that cake failures are quite normal :)
Deletereally, with this example you post, I guess we actually learn more!! of course your case isn't that bad lah, hehehe, for some on who tahu makan aje, this is good enough!! the tiramisu cake looks good wat, I mean you have got everything there somemore with additional layer or crushed caramelized almonds!! that surely tambah markah lah (of course different stories to people who bakes).. to me, it still looks inviting, and I don't care how I looks, afterall if someone baked me this, i'm more than happy to wallop the whole cake!! haha..
ReplyDeleteThank you, thank you! hee.hee..it was still edible though very messy.
DeletePhong Hong...
ReplyDeleteThe look is not that important if it is just us to gobble it up. Unless you are doing for orders, then it will be a different story. But to me, it looks okay enough. At least it looks like a cake instead of cekodok what. Hahaha...
Tapi bagus juga buat kek ni kan, boleh let out some steam while crushing the almonds. Haha... I pun ada phobia nak buat sponge cake. That is why I hardly bake sponge cakes walhal friends said that is the easiest to bake, just use the ready mix. Even with ready mix, if my nasib is not good, still it will turn out the way that I don't want it to be... huhu... come join me mandi bunga bawah jambatan! Hahahahahaha.....
Betul tu, Mama. I find sponge cake scary sebab benda tu ada mood. Kadang2 naik ok kadang2 meletup hah..hah.... Ya lah, kena mandi bunga bawah jambatan :D :D
DeleteWhat a funny post with a Bye! You are sista with Princess Ribbon! Wakakaka
ReplyDeleteMy wife often made Tiramisu served in small plastic cups like the shops. Now I know the trick that it won't sink or lean over in the cups. I love Tiramisu with brewed coffee. So heavenly nice.
TM, tiramisu in a cup is very elegant and much easier to serve. Will consider that next time.
DeleteIf that is a bombed tiramisu, which already look so damn good, I can't imagine what it'll look if it was done right....wakakaka! In fact, your cake looks almost like the one at Alexis Bistro...especially the topping....just a bit lopsided only ;D but I'm sure it tastes great.
ReplyDeletehttp://eatwhateatwhere.blogspot.com/2014/06/alexis-bistro-great-eastern-mall.html
Most of us wouldn't even dare to attempt to make one! ;)
This cake is from Ms Su Chan and I believe the cake at Alexis Bistro is hers. I shall not give up! hee..hee...
DeleteYou did not do that "whip the cream and egg white, and then test it is ready by turning the bowl over your head" thing? That is the reason why I dare not attempt tiramisu cake! XD
ReplyDeleteActually I did hah..hah..
DeleteI really don't mind the sliding pattern of the cake.. Well of course you need it to stand straight for the sake of the camera and also for the blog.. Aiya just let it lie down lor, like you said.. Haha. balik awal, bye.. Mine is ok bye! Eh I got an idea, next time like TM says, make sponge cupcakes, and layer everything in cupcakes, easier.. But of course people like looking at big round perfect cakes with cream, I'm one of them, hehe.. Eh no problem, after you take picture of the sliding cake, keep your camera, sau gong and dig in the remaining cake with a spoon, kautim!
ReplyDeleteLouiz, I am going to attempt this cake again. Tak mau kalah!
DeleteNever mind! Still looks good...better than what I would ever manage - I can't bake. Period!
ReplyDeletehah..hah.. you have never even tried. Who knows you have hidden talent :)
DeleteBut I drooled over that bombed cake worr.... ;)
ReplyDeletehah..hah..bombed or not it tasted good :)
DeleteCan i have a piece for my tea break later, hehe...
ReplyDeleteCan, if you don't mind messy cake...
Deletebombed and still can be save...bravo...clap clap hands
ReplyDeleteThank you! As long as can still eat.
DeleteYour caramelized almonds coating really tempting.
ReplyDeleteThanks, DG! It added a nice crunch to the cake.
DeleteHi Phong Hong,
ReplyDeleteThat's the spirit of learning and sharing ... the good & perfect as well as the bad turnout of recipes one encountered.
I have not baked a Tiramisu cake. Always make the eggless Tiramisu for my big kids as they liked cream cheese ... cheesy stuffs.
hee hee.. "sau tong" ... well, be it a well baked cake or unsuccessful cake also need to "sau tong" lah!
Enjoy your weekend ^-^!
Thank you, Karen! I will try again :)
DeleteNever mind PH, ... I'm sure your 2nd attempt can do a better job. This cake looks moist :)
ReplyDeleteThank you for the encouragement, Ann!
DeleteDisaster or not.. they look delish too!! May I have a piece??? :)
ReplyDeleteSure can, Claire. Just that you will be eating a messy cake hah..hah...
DeleteIf it tastes good, who cares how it looks. Nowadays tiramisu cakes are served in little glasses. No fear of it sliding away like yours so you can cut your cake and quickly put it into a glass so no one will be any wiser and only the taste count.
ReplyDeletewow, you can crush the caramelized whole almonds just by using your bare hands?
Mun, I am not that strong hah..hah... I put the almonds in a bag and used the pestle to crush them :)
DeleteOkay, to ME it doesn't look like a disaster. But I have never tried making tiramisu. And now I'm a little scared, because you are pretty much the queen of making cakes!
ReplyDeleteOh no, Cathleen! The queen of chicken, yes. The queen of making cakes, not yet hah..hah...
DeleteHi Phong Hong,
ReplyDeleteI am sorry the sponge cake didn't turn out as you want it to be.
Never mind about the cake, as long as it still can be eaten i don't mind..lol
And i know it will be delicious!
I love love love your caramelize almond. I am going to do that.
Cheers!
mui
Thank you, mui mui! You will love the caramelized almonds.
DeletePhong Hong, I like the way you wrote this post. Frankly, I wouldn't mind a messy cake as long as it is good. And your cake do look yummy.I know you will succeed.
ReplyDeleteThank you, Nancy! Another attempt is on the way :)
Delete