With gluten free baking you are bound to run into disasters every now and again - I sure do! But it's a shame to let all you time, effort and produce go to waste, so here are some simple ways to resurrect a baking disaster!
The cake has sunk: That doesn't mean your heart should too! The cake should still taste okay, but you will want to add height or fill the cavity. The easiest (and yummiest) thing to use is a mix of fresh berries. If they are tart you can mix them with a little icing sugar first. You may also like to add a layer of whipped cream or marscapone underneath.
The sides of the cake broke away when removing from the tin: Annoying hey? Never mind, this can be easily disguised with a thick layer of ganache. Mix up some dark chocolate with a little cream in a bowl over a saucepan of simmering water and smooth and creamy. Allow to cool a bit and then spread over the top and sides of the cake.
The cake is dry: Okay, no one wants to eat dry cake, so can you turn it into something else? Perhaps a trifle? Or tiramisu? Maybe a summer pudding? These desserts all add liquids to the 'cake' component which will combat the dryness.
The cake has broken into pieces: Ah, the joys of gluten free baking and binding issues! If the cake still tastes okay you could serve it to your guests already 'sliced' into pieces and topped with fruit/cream/icecream/sauce. If it is too crumbly you could turn it into a trifle.
Do you have any baking disasters that you have made a miraculous recovery from? Please share!
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