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DIY Faaaaaail!

kwiksilverkwiksilver member
500 Love Its Fourth Anniversary 100 Comments Name Dropper
in Wedding Woes
Oh man, I am having quite a day ladies.

So I'm making the kransekake (Norwegian cake) for the wedding, and since it freezes well, I decided to make at least one today. Admittedly I've not make one before, but the recipe is literally 4 ingredients and I'm an avid baker so I was confident. 

Over confident it seems...

It's supposed to look like this, so you can really appreciate the depths of my failure. 



I followed the recipe to the LETTER. Weighed each ingredient on my trusty digital scale. And the end result?



:confounded::confounded:

This one looks like a butthole, which is what I feel like right now!



I consulted my baking-savvy friends and my mom. The consensus is too many egg whites (like the only wet ingredient) and due to our elevation (foothills of the Rockies) it would take some tweaking. 

Back to Google for some more tips, and now a second batch of dough is chilling in the fridge. I am a little heartbroken about the loss of over a pound of almonds, but at least the failure tastes good. So it's not a complete loss, LOL. 
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Re: DIY Faaaaaail!

  • levioosalevioosa member
    Knottie Warrior 5000 Comments 500 Love Its 5 Answers
    Good thing you decided to give it a try now!  The important thing is they still taste delicious!  I've made a few things before that look like pinterest fails but still taste good. What a bummer, now you have to eat the whole thing. ;)


    image
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  • OurWildKingdomOurWildKingdom member
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    I bet it's still delicious! Best of luck on the next attempt.

    P.S. Can you please send me some?  ;)
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  • kimmiinthemittenkimmiinthemitten member
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    I'm rolling over your butthole cookie!

    You got this!  You're going to kill the next batch!
    image
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  • WinstonsGirlWinstonsGirl member
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    Love them!!  At least they taste good, so you get free samples

    My DIY fail was take 3 hours to bake a box cake tonight.  I actually made 2 cos I couldn't get them red, so tried again.  It's for a Canada 150 birthday party we're having at my school (we're out to beat the kids in the cake decorating contest). I used an entire bottle of regular red food colouring, which turned out a dark bright [ink.  I then ran to SIL's house, since she had gel colouring.  'Christmas Red' looks more orange.  Apparently I can't make bright red

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  • 6fsn6fsn member
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    Heeeeee. Butthole cookie. 
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  • kvrunskvruns member
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    I used to post my kitchen fails on fb, I laugh whenever I get one of those Facebook memories of a picture because there were some good ones.  I hope you're able to tweak the recipe to make it work
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  • kvrunskvruns member
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    @WinstonsGirl red is so hard to achieve. I have the gel colors and even ones that have been recommended for true red and mine always ends up pinkish
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  • *Barbie**Barbie* member
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    @WinstonsGirl - could have tried red velvet? when i did rainbow cupcakes/frosting, i added the tiniest bit of black to my red and got a pretty good color. 
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  • VarunaTTVarunaTT member
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    I had one of these at my renewal w/exH.  It was so tasty, I was really surprised.

    Even our baker said it was a PITA to make though.  
    �
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  • MissKittyDangerMissKittyDanger member
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    @kwiksilver  let me pack my bags!
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  • nicolegs17nicolegs17 member
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    A scoop of icecream would be great with those.
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  • MesmrEweMesmrEwe member
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    LOL - I've got a friend out that way...  Something tells me you may just want to hire it out, it'll be cheaper than the multiple attempts...
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  • WinstonsGirlWinstonsGirl member
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    edited June 2017


    *Barbie* said:


    @WinstonsGirl - could have tried red velvet? when i did rainbow cupcakes/frosting, i added the tiniest bit of black to my red and got a pretty good color. 




    We thought about that, but it's going to be a mixed cake, so we wanted the same flavours. 


    ETA - And apparently these box cakes work better when you add all of the ingredients, including water.  No wonder it was so thick and flat

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  • kwiksilverkwiksilver member
    500 Love Its Fourth Anniversary 100 Comments Name Dropper

    MesmrEwe said:

    LOL - I've got a friend out that way...  Something tells me you may just want to hire it out, it'll be cheaper than the multiple attempts...


    I'm kind of wishing I had, but it's waaaaaay too late now LOL. SO many lbs of almonds that I would have nothing else to do with. Plus now that I've got it figured out, it would feel like all the trial and error was for nothing.  But I'm giving away these ridiculous ring pans immediately after the wedding!!  Ha ha. 

    Took a few failed rings to my grandparents today and everyone raved about how delicious they are. Even grandma, who doesn't not like sweets much. So at least that reassures me that people will actually eat it and it won't go in the garbage after all. 
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  • MesmrEweMesmrEwe member
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    GBCK said:

    FWIW, some old recipies need to get tweaked to the egg sizes of the modern world too (my 'large egg' is an extra-large in grandma's world)

    But yay for delicious :)


    I grew up on a farm - my idea of a large egg now is a starter chicken and an extra-large more of what a large should be LOL...
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  • kwiksilverkwiksilver member
    500 Love Its Fourth Anniversary 100 Comments Name Dropper

    GBCK said:

    FWIW, some old recipies need to get tweaked to the egg sizes of the modern world too (my 'large egg' is an extra-large in grandma's world)

    But yay for delicious :)


    I hadn't thought of that but you are right!  I reduced the egg whites and everything seems to be going well now.  It makes sense that there was too much moisture with the perhaps larger eggs we get now. 
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