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Quarantined People Are Sharing Their Failed Baking Attempts And Here Are 30 Of The Funniest Ones
We’re all craving something sweet and soothing during the quarantine. So why not try out that banana bread recipe that's been hanging on your fridge for over two years now? I mean, the ten boxes of eggs, aka your coronapocalypse hoard, ain't gonna bake themselves.
The pans are flying in no time and the solo baking show is on. The timer goes off and there you have it—a doughy monstrosity and impressive baking fail. Bored Panda has collected the most unsuccessful attempts right down below that will hopefully spark your inner chef, because whatever you make… it can’t be that bad. Been there, baked that? Share your quarantine bake-off stories in the comments!
This post may include affiliate links.
#1
Just don’t ask...
KatHat 5 years ago
Diagnosis: This loaf wasn't allowed to rise long enough before being placed in the oven. With the heat, it continued to rise/expand, but after a short time the outermost layer of dough had already baked and hardened up, so the whole loaf couldn't rise evenly (as it would normally do). It found a weak spot and burst through.
Jane Kavanagh 5 years ago
Needed a few knife cuts on top and all that would have gone upwards. Amateur Baker here, I've made plenty of fellatio shaped breads myself.
RELATED:
#2
bdunbar@kcls.org 5 years ago
If the ingredients are good........???? chances are it will be tasty, just really weird to look at. ;-)
#3
Bill 5 years ago
"Its a its aaah rocket ship.yeah a rocketship. " "Death to Smoochie" a great adult humor Robin Williams movie
Jackie Day 5 years ago
I have not laughed that hard in a really long time. I'm an RN, needed the laugh! They don't look ANYTHING like lighthouses..
Cyndie Varin 5 years ago
It reminds me of what I'm missing so much during quarantine. Bakeries, of course.
EA 5 years ago
Who made a lighthouse cookie cutter and thought that was a great idea?! No way it could go wrong and look anything like a very similar shape...
Pretty Pangolin 5 years ago
Yes, that cutter was just setting them up for failure, LOL.
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elia 84631 5 years ago
Or elephant proboscis to draw elephant faces on it
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Carla Partington 5 years ago
At least there is a good explanation, because I never would have thought of lighthouse cookies!!!
You’re not the only one considering making banana bread. The global pandemic has turned many into avid home bakers. In fact, there are so many of them that suppliers have been forced to increase production.
Bloomberg reports that baking staples have become a sort-of luxury. Baking yeast sales were up 457% over last year for the week ending March 28. Flour was up 155%, butter up 73%, baking powder up 178%, and eggs up 48%.
Robert Harper, the president at Hopkinsville Milling Co., said the company is packing twice as much flour as usual. Harper commented: “It started to look like Thanksgiving and Christmas all rolled into one. People have time on their hands and are trying to save some money.”
#4
Rabbit Carrot 5 years ago
Cut them up post bake when they’re still a little soft. Or if they’re a little hard crumble them up into large chunks and sprinkle on ice cream. Nom.
KCN 5 years ago
Or dump them in a bowl, pour milk over them and eat them for breakfast. Probably have less sugar than most breakfast cereals.
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Well, I Tried 5 years ago
Oh come on cookies! It's because of cookies like you that we have to stay in quarantine!
Frozengeckolover 5 years ago
This is how my husband bakes cookies. I always say, "Now remember: they will spread." And he ALWAYS says, "I know! I'm not stupid!" And then they turn out like this. They still taste good, but it still makes me laugh.
#5
My make-shift attempt at making a bunny failed me, but I think I baked a fat cat instead?
Mark 5 years ago
Thinks first picture was the after, looks at second picture, what the hell!!!!
#6
Hermione Granger 5 years ago
I was about to say the same thing, like, without flour, what do you do? Pour it in the pan???
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weatherwitch 5 years ago
I don't get how that's possible? You get all your ingredients together so how do you miss the most vital bit of it??! 😄
Bored Panda contacted Beth Coombes, a professional pastry chef and the owner of bespoke bakery Pili Pala Cakehouse, who told us about everything you need to know to bake in quarantine like a pro.
Beth suggests always reading your recipe in full before just going for it. “Baking is such a science and things must be done in the correct order to achieve the end result you want,” she explained. Plus, always weigh your ingredients before starting so you can concentrate on the method while making it.
#7
So...this looked to be baking perfectly and happily in the oven...this was the surprise on the other side
bdunbar@kcls.org 5 years ago
Baking has a whole lot less leeway than cooking. Measure...measure...measure.....why the heck haven't we all gone metric???? They tried like 50 years ago here in the states........it's so simple. You use 10's...People my parents age just couldn't handle it, so now we have difficulty baking and weirdly all know the aproximate size of a litre ;-)
Karen Johnston 5 years ago
So, this is the second one like this. Being a bit of a baker, I have no idea how this even happened.
Charles Bosse 5 years ago
My guess is that it had too much baking powder, baked enough to form a crust and liquify inside, with a fast reaction and limited escape it formed an "appendage". Obviously it's not a common problem or it wouldn't make this list.
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#8
“Ummm....are the cinnamon buns supposed to try and escape from the pan?
Karen Johnston 5 years ago
I use a 9x13 cake pan. This looks like a pie pan. Yes, much too small. But they might be fine if you try them again with a larger pan. Sounds like you've got time. LOL
Josephina Minutolo 5 years ago
we can tell this person doesn't bake much... look how clean the oven is
Jennie-Lind Normand 5 years ago
Their pan was way too small! Cinnamon rolls really rise while baking. I am attempting them for the first time today, I may have my own fail later! ;)
#9
Epextecation vs reality
Id row 5 years ago
I've seen much worse versions of those bunny rolls. bunny-roll...598cd5.jpg 
Mason Bucior 5 years ago
They didn't actually try making them, you can see by the bake they cut and stabbed those rolls post bake
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Christina Chambers 5 years ago
The importance of preheating the oven. Also, the difference between shiny and dark cookie sheets.
The pastry chef named a couple of beginner’s mistakes that are best to avoid. One of the most common ones is setting the oven to the right temperature. “Cakes cook on so many different temperatures to get different results, so don’t think 'ah, this temp will do,' as it might not work, and you’ll learn that the hard way.”
Another common mistake that anyone who is new to baking could make is simply not knowing the technique. “For example, 'beating' or 'folding' techniques. If you’re not sure what a word means, give it a little google first and you’ll be good to go.”
#10
Perfumista Perfumista 5 years ago
I take it you did not add activated charcoal for health reasons
#11
Harold Summer 5 years ago
Let cake cool completely for an hour or two. Apply a light, thin, first layer of icing to "crumb coat." Chill in fridge for 30 min. Then apply full layer of icing. The crumb coat keeps your cake from tearing and falling apart when completely icing the cake.
Frozengeckolover 5 years ago
Yes. If you mess up a cake, just add more frosting. Yummy.
Load More Replies... Karen Gavaletz 5 years ago
It actually looks pretty yummy! Did she drop it on the floor before she frosted it?
Kathryn Perea 5 years ago
I would totally eat that!!! You cant go wrong with strawberry cake and icing 👏🧁😁
Christina Chambers 5 years ago
Reminds me of the fairies in Sleeping Beauty trying to make a birthday cake without magic. Awesome try, tho!
#12
Gin 5 years ago
Probably they put the cookies at the bottom of the oven - the bottom of the cookies thus burned while the top was still raw. Or they put two layers of cookies - again, not in the middle of the oven.
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Merlyn Emrys 5 years ago
You put one sheet on the upper shelf and one on the lower instead of both in the middle of the oven didn't you
Sahiba Waila 5 years ago
HOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!;D
Daniel Payne 5 years ago
it is ok well we all have to learn some where Well Even i have not mastered some things yet so join the club brother
Johanne Trudeau 5 years ago
Judging what I see, the problem is not your baking it's your oven. You need to get a repairman in, your elements are off or burning out...
If you can decide on a recipe to try out when in quarantine, Beth has shared her super-easy salted caramel brownies recipe with all the Pandas out there. The ingredients you’ll need are: 170g dark chocolate, 170g unsalted butter, 3 eggs, 225g caster sugar, 50g cocoa, 50g plain flour, ½ tsp sea salt, 100g salted caramel.
“Preheat your oven to 150℃ and line a 11”/8” tin. First, melt the chocolate and butter together and leave to cool for a couple of minutes. Then, whisk your eggs and sugar together until combined before adding your chocolatey butter mixture. Continue to gently whisk until it all comes together, then add your cocoa powder, flour, and salt. Fold this together, to make sure it’s all smooth and combined—it will be super-thick and shiny.”
“Lastly, add half of your salted caramel to the brownie, fold, and combine. Pour this in the tin, then drizzle and swirl the other half through the brownie. Give it a couple of taps on the table to level it out and bake it in the oven for 20-25 minutes.”
“Once ready, it should still be a little wobbly in the center, but crusted and set around the edges. You must leave this to cool for a few hours before cutting into squares and indulging—trust me, it will totally be worth it!” Bon appetit!
#13
Baking fail. My macarons exploded and didn’t grow feet.
I’m pretty sure it had to do with my almond flour. I made my own and I think it was too moist. I haven’t been able to find ready made almond flour but almonds are readily available. I’m gonna try again
Gregg V 5 years ago
Those look like the "Alien" eggs, that the crabs explode out of. Be careful and check the floor.
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Christopher Oetker 5 years ago
Measure out your powdered sugar and almond flour the night before and leave it overnight on a sheet tray in your oven. That will help your moisture issues. Pastry chef here
spicystarfish 5 years ago
a few in the middle turned out fine with little tiny feet so I think they are great!
ChickyChicky 5 years ago
Unpopular opinion: macarons aren't all that great. Especially for the amount of work they involve.
Rissie 5 years ago
Totally agree. They're nice, but not that much work nice.
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Jenica Thomas 5 years ago
They kind of remind me of blueberries with the little "explosions" in the center.
Frozengeckolover 5 years ago
OMG! They totally look like blueberries! Lol!
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Gail Nicholson 5 years ago
They are trying to grow feet, they're just trying to grow them upwards. (Btw... do you really want your food to have feet?!)
⚞ Katniss Everdeen ⚟ 5 years ago
Some of them are still salvageable; the others you can just eat as are. Macarons are difficult; don't give up :)
#14
In my attempt at making pizza, i discovered my yeast had expired in 2010. And the supermarkets had ran out of yeast. Then I read about making yeast from dried fruit. I used dried longan and here is an interesting outcome. The dough was stretchy and after baking, I ended up with a very pleasant tasting crispy and slightly chewy sweetish flatbread. It went really well with crunchy peanut butter
Emperor Kitten 5 years ago
Or make a sourdough starter. You won't get your pizza for a week, but it'll be awesome.
Tracey Hirt 5 years ago
No need to make a starter. I guarantee ten of your friends or neighbors have one they can share at this point. I've given away 12 starts so far.
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Madison Feehan 5 years ago
This reminds me of the time that my Mom and I tried to make vegan pizza bread. Let's just say the texture was like a cross between the Desert plains and the Moon.
David Cheung 5 years ago
you can still use the expired yeast, but Instead of mixing the yeast dry with all the other ingredients, first mix yeast with some of the warm liquid at 110 F along with sugar and let it sit for around15 minutes or until you see some foam. Once you see a good amount foam developed, mix it with the rest of the ingredients. reason is that 90% of the yeast may have died, but the ones that are alive will reproduce back pretty quickly.
Hermione Granger 5 years ago
You can find a recipe for dough without yeast online! I have tried, and they are not bad at all!
Karen Johnston 5 years ago
You can store yeast in the freezer. I've got some that's at least 2 years old and still works fine.
#15
jo Philbin 5 years ago
As a fellow food blogger, this really annoys me... There is a reason she took her Insta photo of that dough when it was raw, because hers probably ended up like yours when they were cooked. Bloggers often do this, especially with cookies/biscuits... They also toast their creations to make them look like they're fully cooked when actually they're 'half baked' at best and they've taken them out before all hell breaks loose!
The Emerald Triangle 5 years ago
The chef was probably 1/2 baked when those cookies were made!
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Deborah Brett 5 years ago
Try chilling the assembled cookies before baking them, and reduce the leavening?
Frozengeckolover 5 years ago
I would just call them geode cookies. I'm sure they are still yummy.
Robin Cascella 5 years ago
I’ve never been able to perfect these. You have to refrigerate the dough before you bake.
Bahar Sayhan Gulyás 5 years ago
I actually had refrigerated them according to the recipe but maybe the amount of time wasnt enough, or it was because i used gel dye - the white part came out of the fridge in perfect consistency but the colored ones were weird.
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Sadly my challahday easter bunny didn't quite work out. Seems to have come down with some hip dysplasia, ear disconnection, and a touch of elephantiasis in the oven... I think the main culprits here were uneven working of the various strands, slight underproofing, and perhaps some rusty baking skills. Next time..
Lisa Agostino 5 years ago
The challahday bunny was under the impression that it was the week without risen dough 🤣
Elizabeth Roethle Crawford 5 years ago
Ok since the bunny had issues before it baked I'd say it turned out great
#17
#18
Merlyn Emrys 5 years ago
Quinoa is not cookies. I don't care what a website says. it's my stance on this.
#19
A bit too much of baking soda
Joyce Deering 5 years ago
Yes. A big mess. Ten minutes to prepare and forty minutes to clean the microwave.
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Týna Ef 5 years ago
every time i make microwave mug cake i use much bigger mug than is recommended
#20
Sweet f’n dreams people!!
Vick Selvig 5 years ago
I'm fairly new to this website so I gotta ask. Is that just your screen name or are you "the" Hermione Granger if not I like the name if you are I like the name !
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#21
I think I made the peanut butter cookies a bit too big.
Richard Davis 5 years ago
But if the dog is not eating it....big may not be the issue.
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Amber Cook 5 years ago
My pug wouldn't have sat there so nicely! She would've been trying to eat that cookie as soon as I had it close to her mouth! Haha!
#22
He’s baaaaaa-ck! 3. Oh no!! 4. Sleepy sheepy
Gregg V 5 years ago
Not bad for a three year old. Is that Shmoo w/o legs? https://www.pinterest.com/pin/33917803413136827/
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NanZ 5 years ago
Cute, and I love the dinosaur skeleton necklace. I am pretty sure that is what that is!
Rabite 5 years ago
Omg. I hate wearing jewellry but this necklace I would consider.
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Molly Block 5 years ago
What is that white thing on the left though?? Looks like a small dinosaur skeleton?
#23
Frozengeckolover 5 years ago
I think it's an art too. Sure, you can follow recipes and that's science, but I like to irritate my husband by making changes to recipes. "It needs something else. Here, throw some of this in there." "How much?" "I don't know, just throw some in until it looks right."
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Karen Johnston 5 years ago
I belong to a baking group. One of the best bakers is a biochemist.
Pamela Grove 5 years ago
Actually, YOU of all people have the worst excuse of anyone. Baking IS a science. You MUST follow the formula (your ingredients) exactly and follow instructions EXACTLY, the procedure. If you can perform scientific functions YOU can bake. When you approach baking as a scientific formula and process, baking is a breeze for a detailed oriented person such as yourself.
Vanessa Sorensen 5 years ago
If this is a cake, it isn’t too bad. The texture looks there, and it might have just been a problem tipping it out. If you have trouble, cut a strong bit of cardboard/whatever so it will fit the pan, and flip it out from there. Nothing you can’t fix with icing, anyway.
Laura Rothman 5 years ago
I am a scientist, retired but my cookies and bars turn out fine, but I majored in Food Science, so it does matter what kind of scientist you are!
#24
I tried to make pretzels and they went MUTANT
Linda Roy 4 years ago
Ikr? They may be deformed, but they still look good 👍
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Terry Gasca 5 years ago
Gawd, this is golden. I had to read the descript to even know they were supposed to be pretzels.
#25
Gregg V 5 years ago
You followed the recipe exactly, but not the cooking.
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Riley Alexander 5 years ago
Hey all, so this is none. The ish is the little extra flour I added from a second cup after measuring the required 1.5 cups and then being a mm low. Everything else was exact. I think the answer was a new house, new oven, and maybe I need to adjust for temp. It was delicious, but a little undercooked.
Dilly Millandry 5 years ago
New ovens can really muck up a tried and tested recipe!!
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Joyce Deering 5 years ago
Ahhh. Just fill that cave-in with some nice chocolate and dig in. Insist that you intended it that way.
Vanessa Sorensen 5 years ago
What do you mean by exact-ish? Look for old recipes. You can vary more with them, they are healthier, and they are safer.
Riley Alexander 5 years ago
This is mine, and to answer everyone's comments, it was undercooked.
#26
i am normally a good baker. i found a recipe for egg custard pie. i told my husband 2 go 2 the store to get the ingredients (only 1 person per family is allowed in the store and i cannot be trusted because i come home with a whole bunch of junk food lol). 1 of the ingredients were pie crust, i told him the pie crust are in the refrigerated section near the eggs and where the cookie dough is. he came home with pie crust from the freezer in a pie plate already....i have never seen these in my life and the pie dish was not deep. this was the outcome of using pie crust i have never made before. apparently the egg custard somehow got under the pie crusts while baking, and that big bubble in the middle is the pie crust
Maiun 5 years ago
Lesson 1. Make your own pie crust. Lesson 2. Pastry formula: half fat to flour. EG. 8 oz flour 4 oz fat. Lesson 3. Use butter, freeze it, grate it into the flour, cut together with a butter knife, add COLD water( 1/4 to 1/2 a cup) gradually, stirring gently until dough comes together, leave in fridge for 30 mins before rolling out (this lets the gluten in the flour relax and stops the pastry being tough) Enjoy
JessG 5 years ago
Yes, or, just get the one that she actually sent him for in the cookie dough section, that works well
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Kate Johnson 5 years ago
Looks like that pan was way too small for a custard pie. It's neither wide nor deep enough. Nothing to do with the dough except it wasn't pre-baked before filling. I've made them, too, and you can *not* use a small pie pan, and you need to prebake the shell.
#27
Chloe Drury 5 years ago
no I think she didn't chop the bananas well enough
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Barbara Floyd 5 years ago
Did you put paper over the fire? I’m trying to figure out what it is.
Kimberley Thomas 5 years ago
All I see is an innocent dead colorful turtle.
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Vanessa Sorensen 5 years ago
This looks like it would have been ok, aside from heat. It rose nicely, but it is a tad overdone.
#28
Wyomudder 5 years ago
Because that is the type of machine she has. It is for making 30 year old bread.
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Jennie-Lind Normand 5 years ago
My bread maker is almost 30 years old and still works fine, maybe because I use it regularly? Once I had a fluke and it didn't mix You also have to really follow the ingredients and add them in the proper order, they can be finicky
#29
Oaklynn Emberly 5 years ago
This are the kind of pictures that you just keep laughing at even though you can’t figure out what exactly is so funny about them.
Esca Sav 5 years ago
LOL, THE CHOCOLATE CHIPS ARE KILLING ME FOR SOME REASON BUT I CANT PUT MY FINGER ON WHY
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Adreana Davis 5 years ago
come on guys these cookies can't be in quarantine any longer, they can't social distance!
Vanessa Sorensen 5 years ago
The gathering of the nuts in it....😭it looks like an ok cake, anyway.
jo Philbin 5 years ago
Don't worry this happens to many many people! Sometimes it can be that the fat content was particularly high, sometimes the dough wasn't cold enough, sometimes they weren't far enough apart... Sometimes cookies just wanna spread their wings and who are we to stop them?
Kathryn Perea 5 years ago
Did you try to make cookies or bread? The first pic looks like bread... either way...I would eat it!!!
#30
Elina Kuusisto 5 years ago
I LOVE cilantro! However. And this is important. I cannot see any reason that they belong in a cookie.
#31
We tried a new Recipe today... OJ Easter Cupcakes
Artemis Thorne 5 years ago
Welp, there's a good prediction on how I'm going to look after quarantine...
Perfumista Perfumista 5 years ago
May want to let them cool a bit longer before frosting. How soft/warm was your buttercream?
#32
Mark 5 years ago
The first thing that came into my mind was Nibbler when he poops dark matter ;)
Anna roberts 5 years ago
Spent the night at my cousins at about the age of 10, got up in the morning and put eggs to boil for hard boiled eggs, fell asleep. I am not sure what made my Aunt the maddest the smell, the eggs that had shot over to the top of the clock or the fact that I couldn't stop laughing. Still laugh thinking about the egg all the way over to the opposite wall on top of the clock
#33
Before and after quarantine poor bunnies
#34
This was my first attempt in making resurrection rolls. While it was a very good lesson for the kids, they didn’t turn out like they were supposed to
#35
#36
My attempt at a blueberry muffin ring.
Juririn 5 years ago
Thaw them overnight, on many layers of kitchen towels.
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Pretty Pangolin 5 years ago
Maybe the butter was too soft? Could try sticking the dough in the fridge for a while to firm up before baking.
Julia King 5 years ago
My first baking adventure was scones. The dough was dry and crumbly before I baked it, and then I realized I forgot the cream.
Kim Bush 5 years ago
Some people have mistaken baking soda for baking powder.... Double check your ingredients and try again. Don't give up.
Juririn 5 years ago (edited)
Baking soda works better than baking powder - a baker's experience :)
Load More Replies... Karen Johnston 5 years ago
The baking powder could have been old. It really doesn't have a terribly long shelf life.
#38
#39
Rabbit Carrot 5 years ago (edited)
Too much moisture which was why they flattened out and you cooked them on too high a temperature.
#40
Jasmina Pavlovic 5 years ago
Is there yeast in it? You need to let it rise ... again and again. 😄👍
#41
Rabbit Carrot 5 years ago
Lots of people not watching their bakes and cooking them on too high temperatures.
Perfumista Perfumista 5 years ago
Chalk it up to the learning curve. Guessing you'll nail the next batch.
#42
Meant to be lemon pound cake. Starting to look more like lemon soup
#43
Baking fail lemon tea cake edition. RIP.
Pretty Pangolin 5 years ago
Oh, that happened to me once years ago when baking a coffee cake for church - the topping sank in and it looked like the surface of the Moon. This still looks tasty, though.
#44
Perfumista Perfumista 5 years ago
But how did they taste? perhaps she does not have/could not find the muffin tin (odd that she even had the liners)
#45
Deborah Brett 5 years ago
I'm guessing eclairs, and someone forgot the 'remove from oven, steam-vent, and dry on rack' instruction.
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Add New Image
What do you think ?
tiff rust 5 years ago
turns out angel food cake turns into a cake golem if you put it in the nordicware ghost pan. ghostttt-5...143aea.jpg 
Miss Cris 5 years ago
What I learned today is: take a pic of everything you cook in the oven before, just in case. At least I'll have an evidence of what I tried to do :)
Hermione Granger 5 years ago (edited)
Qq123123, but you can't find the decency to use proper grammar when telling us about a job? Scam.
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Nicky OldfieldDesciple 5 years ago
I am sitting here laughing at these while knowing that if I were to try ANY of these the results would be as bad or much, much worse ☺.
jknbt jknbt 5 years ago
I really was hungry hungry hungry for sourdough bread. But I live in one of the most dangerous CV hotspots in the US. I'm not going to risk death by CV for a piece of bread. No problem! I got my sister to send me a long-forgotten 1983 recipe she wrote down watching my Grandma make her really really really good bread. She scribbled here notes on a pad as G-mom mixed everything. So I made it. I misread the amount of salt. Instead of two teaspoons, I put in two tablespoons. OOPS.... I am not enough of a cook to catch that mistake. Now I know what salt water fish taste when they sip a little drink from the ocean... It got eaten. I choked it down with a smile, and edited the recipe.
Water Bottle 5 years ago
I went to a pastry making cooking camp and the recipe called for a 1/4 of a teaspoon vanilla extract. Instead my partner puts in a 1/4 CUP! That’s about 8 dollars btw
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Carol Emory 5 years ago
Unlike just simple cooking..baking is a science. You have to follow the measurements and the instructions to the letter. You can't just toss ingredients into a bowl and hope for the best. This is one reason I'm an excellent cook, but a lousy baker. I can throw ingredients into a dish and make a great casserole or 3 course dinner...but I can't make cookies without them turning out flat and chewy....
TheKnightOwl 5 years ago
At least they tried. I love that everyone is getting back to basics, learning things they either haven't done before, or trying to improve upon long forgotten skills. I've seen some bakers/cooks "gatekeeping" things like flour and yeast. They get angry that people are taking these things from the supermarket, when they're not sure what to do with it. I think it's great. No one is going to be perfect straight away; you might have to make glue a thousand times before you get edible pasta. I'm trying my hand at sewing again, and I'm really, really bad at it. Only one way to improve though.
RoseTheMad 5 years ago
Baking is not for the impatient, you need to make sure you're keeping a close eye on whatevers in your oven, otherwise you're likely to forget and burn, at least if you're a beginner. If you're not though, you get to the point you instinctively know to bake something for "X" amount of minutes. But honestly, I've been baking since childhood, and I'm 24 now, and still make mistakes, happens to all of us!
Magpie 5 years ago
Baking takes practise. Pre heating is very important. Probably worth buying an oven thermometer to check it is getting to the correct temp.
Frozengeckolover 5 years ago
Definitely get an oven thermometer. And put it in different spots in the oven periodically. My first oven was so old, the numbers were worn off on the k**b. Also, it had a hot spot on the left back side. It was free, so I didn't complain, but a thermometer was VERY helpful.
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tiff rust 5 years ago
turns out angel food cake turns into a cake golem if you put it in the nordicware ghost pan. ghostttt-5...143aea.jpg
Miss Cris 5 years ago
What I learned today is: take a pic of everything you cook in the oven before, just in case. At least I'll have an evidence of what I tried to do :)
Hermione Granger 5 years ago (edited)
Qq123123, but you can't find the decency to use proper grammar when telling us about a job? Scam.
Load More Replies... Nicky OldfieldDesciple 5 years ago
I am sitting here laughing at these while knowing that if I were to try ANY of these the results would be as bad or much, much worse ☺.
jknbt jknbt 5 years ago
I really was hungry hungry hungry for sourdough bread. But I live in one of the most dangerous CV hotspots in the US. I'm not going to risk death by CV for a piece of bread. No problem! I got my sister to send me a long-forgotten 1983 recipe she wrote down watching my Grandma make her really really really good bread. She scribbled here notes on a pad as G-mom mixed everything. So I made it. I misread the amount of salt. Instead of two teaspoons, I put in two tablespoons. OOPS.... I am not enough of a cook to catch that mistake. Now I know what salt water fish taste when they sip a little drink from the ocean... It got eaten. I choked it down with a smile, and edited the recipe.
Water Bottle 5 years ago
I went to a pastry making cooking camp and the recipe called for a 1/4 of a teaspoon vanilla extract. Instead my partner puts in a 1/4 CUP! That’s about 8 dollars btw
Load More Replies... Carol Emory 5 years ago
Unlike just simple cooking..baking is a science. You have to follow the measurements and the instructions to the letter. You can't just toss ingredients into a bowl and hope for the best. This is one reason I'm an excellent cook, but a lousy baker. I can throw ingredients into a dish and make a great casserole or 3 course dinner...but I can't make cookies without them turning out flat and chewy....
TheKnightOwl 5 years ago
At least they tried. I love that everyone is getting back to basics, learning things they either haven't done before, or trying to improve upon long forgotten skills. I've seen some bakers/cooks "gatekeeping" things like flour and yeast. They get angry that people are taking these things from the supermarket, when they're not sure what to do with it. I think it's great. No one is going to be perfect straight away; you might have to make glue a thousand times before you get edible pasta. I'm trying my hand at sewing again, and I'm really, really bad at it. Only one way to improve though.
RoseTheMad 5 years ago
Baking is not for the impatient, you need to make sure you're keeping a close eye on whatevers in your oven, otherwise you're likely to forget and burn, at least if you're a beginner. If you're not though, you get to the point you instinctively know to bake something for "X" amount of minutes. But honestly, I've been baking since childhood, and I'm 24 now, and still make mistakes, happens to all of us!
Magpie 5 years ago
Baking takes practise. Pre heating is very important. Probably worth buying an oven thermometer to check it is getting to the correct temp.
Frozengeckolover 5 years ago
Definitely get an oven thermometer. And put it in different spots in the oven periodically. My first oven was so old, the numbers were worn off on the k**b. Also, it had a hot spot on the left back side. It was free, so I didn't complain, but a thermometer was VERY helpful.
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