I decided to make that carrot cake, you know the one the guy (Ian Cumming) made on GBBO’s finale. Not 5 layers, but the same cake. The recipe is on BBC, you can find it (here).
Except, that I’m not a patient cook. Also my kitchen and supplies are all in disarray because of the great painting project and the long-still continuing refrigerator saga. In the midst of the long rennovation effort and my fridge dying (twice!) about 1/2 the food in the fridge was pitched. The food in the fridge’s freezer was moved by DH to the new freezer, etc.
This means a few things:
- I don’t have the supplies I usually have on hand.
- If I do, I’m not sure where they are or how much I have.
- The same is true of my cooking tools.
So I started to make a 4 egg cake with 2 eggs in the house. I’d bought pecans, but hadn’t noticed they were to be roasted and chopped. I finally (after looking in many, many markets) found star anise, but it wasn’t ground. (Our pepper may taste “peculiar” for a while, the pepper grinder was the only thing other than the coffee grinder I could find which would work. We use the coffee grinder EVERY DAY, the pepper grinder not as much and it’s smaller.)
I bought cream cheese to make the topping even though I shouldn’t eat it and DH isn’t fond of it, but decided tonight that I’d put the glaze on and maybe make up icing for a few other people. Put the glaze on.
Couldn’t resist — tasted the glaze: powdered sugar and orange juice. Should be yummy — right? Tasted like soap.
Thought okay, it’s the knife, had soap on it. Got a new utensil, rinsed it, dip it in the remains of the glaze in the bowl.
I’d already drizzled this on the warm cake layers. Cut them in 1/2. The unaffected 1/2 layers are just great big carrot muffins, unglazed or iced — right???
I can still taste that soap, and I have no idea wtf happened. The sugar was put in a clean canister < 4 months ago. All I can think is that I got something with an adulterant in it or a f’d up recipe — which ruined mine!
The star anise is an ingredient used in the original recipe and omitted on the BBC’s version for some reason. (If you look at the baker’s twitter feed he talks about it there.) I love this recipe, will make it again, but will do these things:
- Do all the prep work beforehand I should have this time (like counting eggs! If I didn’t have a neighbor who raised chickens, that could have been a disaster too.)
- TASTE my glaze before I put it on the warm cakes.
- Remember that I don’t have a springform pan, but that one 9″ removable bottom pan and one 8″ removable bottom pan work just fine.
What do you do when you’re avoiding being stressed? If you’re me and you have several hours where you know you’ll be stressed, you start a complicated recipe, with many more steps and ingredients than you ever use and don’t do the prep work, you’re going to “wing it.”
I’m lucky it turned out as well as it did! If I’d only tasted that glaze first . . . .
Note: Acc to DH, the cakes are just fine. After both of us nibbling bits here and there, our conclusion is that I have an aversion to star anise, at least this much, this way, or maybe it’s the fresh-ground cloves. Either way, DH says the glaze and all is very tasty. Reminds me of what happened after the motorcycle accident: most foods smelled rotten to me, except garlic. I ate a LOT of marinara! I don’t know what this is, but the next time I make this (later this week, probably) I’ll omit the white raisins, cloves and the star anise and see what I think. If it’s okay, then I’ll make another batch. I loved the smell, but something in there. . . .