I watch far too many food TV shows and I read loads of books. And there is a recurring theme about remaining calm when you make a mistake. It’s an incredibly important thing to remember when you are cooking. I set up to make a different type of sponge cake last night, incredibly light and fluffy. So I baked it and to be honest it wasn’t spectacular. The top dropped and when I removed it from the tin it certainly was light, but the dip in the top was painful.
So I had already made the strawberry sauce, with balsamic and lemoncello and I had also made the lemoncello buttercream icing. What to do. Then I had a crazy idea. I quickly whipped up a mix of cream, sugar and mascarpone cheese then I took the caved sponge and halved it normally, but I used the dipped top as the base, spread some of the cream mix on it leaving the dip in the centre, used more cream mix to seal the base of the other half and then filled the dip with the strawberry sauce, put the other half on top. The result was a sealed cake with a surprise in the centre. I then iced it as planned. And I had some cream and strawberry mix left, a quick swirl, bake two victoria sponges and I had a second cake.
So it was not lost, in fact the final outcome was arguably better than the original plan. When something goes wrong don’t be too fast to bin it. Sit back and think about your options. You never know you could end up with something special. I did.