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Vent: Spent 3 hours chasing a crumb coat that kept sliding off because my cake wasn't chilled long enough.
I mean, who knew that waiting 20 minutes in the fridge vs a full 45 would make the difference between a smooth base and a frosting disaster, has anyone else dealt with this kind of timing nonsense?
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olivia_hernandez7d agoMost Upvoted
It's funny how a few minutes can make or break things, I've noticed that pattern with baking and just about everything.
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black.mark7d ago
A few minutes can definitely make or break you, but it's more like seconds in some cases, especially for something like a bad catch. Always good to have your timer ready and not guess on the time.
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