A Good Home, Cakes, Humour

Witless Wednesday ….

This is what the thing was supposed to look like:

Blog Photo - Cake Picture in Recipe Book

And this is what it looked like when I made it, (just after I cut off a few slices, mind you):

Blog Photo - Cake Picture

Something wasn’t quite right…..

Blog Photo - Cake Comparative picture

As you can see, the upside down pear cake didn’t hold together, and didn’t look very appetizing either.

But when I collected my wits, I concluded that since these pears were extra-large, I should have added more batter.

As to why it looks so unappetizing – darned if I know. Β And though it didn’t taste awful, it also didn’t taste great.

Arghhhh. The Undomestic Diva strikes again….


71 thoughts on “Witless Wednesday ….”

  1. So glad it’s not just me whose dishes don’t match the cookbook image. Mind you, having spoken to a magazine food photographer they do all sorts of dreadful things to make the dishes look picture perfect …..

  2. Always disappointing when a dish doesn’t come out the way it should. Remember, persistence is a cook’s friend πŸ˜‰

  3. I am surprised it didn’t taste good – my sister used to make a lovely pear upside down cake, but I also agree that the book photos always look better than the homemade version!

      1. I bake GF and it does take a while to get the balance right and find what suits you taste wise. I use rice flour mixed with a little coconut flour and that seems to do the trick.

  4. They never look as good in real life as they do in the pictures and often they don’t even use real food in the pictures – I’ve heard of shaving foam being used as cream because it photographed better!!

  5. You can’t be great at everything. Just go with your present record of great friend, great mother, great wife, and great writer. After all, what would those bakeries do if we were all good bakers?

    1. Wow, Georgeina. Talk about boosting a person’s spirits in just a few sentences. I will try to remember — and believe — that. Thanks for commenting and hoping you are doing well.

  6. Dont worry Ms CR OD, u already cant do anything wrong for moi, I love u just the way ur…. am also sure ur cake was good….
    one love

  7. Cynthia, I’m sure your guests are always pleased by your warm welcome, your wonderful sense of humor, and your lovely smile. Who cares about a crumpled dessert when you’re in good company. I once made a lemon meringue pie that looked as beautiful as the magazine picture. It tasted terrible and landed in the garbage—I was heartbroken.
    Blessings ~ Wendy

    1. Gee whiz, Wendy — I’m so happy to hear about your misery. Thank you! I know I should sympathize, but when expert cooks like you share such a story, it makes my day! And thanks for the nice reinforcement all around…

      1. I confess to experiencing anxiety when my husband asks me if I’m going to try a different lemon pie recipe. It’s gonna take a big bribe to get me to expend that much time and energy on such a risky project. In the meantime, the poor fellow buys them from the store when the craving hits him.

  8. More Butter, not batter. Cooking can be really annoying. I will send you my Rum Cake recipe if you need it. A rare case of size not mattering, although God is always in the details. I thought of you today, the Rose Apple is in bloom.

    1. You think so? Would the butter make the batter stick together better when baked? (And I can’t believe I used butter, batter and better in one sentence. What a hoot!) Yes, maybe I’ll try your Rum Cake recipe the next time I get some courage. I’m a bit deflated right now. But Rose Apple! Ah, such a lovely fruit.

      1. I hear you, Amy. I did make a mix of butter and corn syrup and put that first in the cake tin, then place the pears upside down, then add the batter.

  9. Don’ t blame yourself, blame the recipe. That’ s what I always do. Not very often though these days, as my chef doesn’ t allow me in the kitchen too much. Suits me, I’ d rather grow the food than cook it.

    1. Now why didn’t I think of that? I could have saved myself so much self-blame and heartache. Good advice, Chloris! I shall write this down somewhere, as I’m sure to need it soon!

  10. I’ve honestly read that, for food photos for ads, etc., they use things like motor oil to give the food the glisten. It’s all staged–don’t judge yourself too harshly!

  11. Oh the never ending battle of the baker! Half of my baked treats never look like the picture on the recipe. I swear these people spend an hour working their foods to look perfect for the picture. I’ve had to eat many of my own baked goods that did not look appetizing and my family snubbed their noses at it πŸ™‚ On to the next recipe in the book…..

  12. When I lived in NYC, a friend’s daughter worked in the foot-photo business. most of those things in magazines are not really food. They are replicas made to look like food but stand up to high temperature lights. Thus, you are probably looking at something made in a 3-D printer and varished for a nice shine, rather than something baked in an oven. Or, am I just cynical about advertising?

  13. First of all, Cynthia, we all get a pass the first time we make something. This is why we have cookbooks and recipes with chicken scratch notes on them. Second, as is commented on above, there is an entire industry that makes all those food photos look so fabulous, often beyond what we mere mortals can possibly do. And lastly, maybe it wasn’t the right pear for that cake at this time of year, or … or … be kind to yourself and keep on trying. Maybe it didn’t look perfect, but I would have gladly eaten a slice! πŸ™‚ jeanne

  14. Oh Cynthia – this looks a million times better than the meringues I made last week that ended up looking like burned pancakes! My motto – keep trying xxx

  15. I made an upside-down cake on Mothering Sunday (three weeks ago). I made extra sponge mixture just to make it go further. The oven was the correct temperature and the sponge rose nicely. I took it out when it appeared ready and served it to the family. It was really nice round the edge but the sponge mixture hadn’t cooked in the middle though the top was golden-brown and looked risen. Bleugh! I think I should have allowed more time for the extra sponge mixture and I also think my new oven cooks more quickly than my old one. I ought to have turned the heat down a little.
    I find these cooking failures so disheartening! I don’t want to have to try and try again! I want it right first time round!

  16. It’s not you! It’s the recipe. My Mum is a cordon bleu chef and even she has disasters where stuff doesn’t turn out. I remember trying to make toffee apples with her as a kid. We got fudge apples. Mistakes happen to us all. And for what it’s worth, I’d eat your effort!

  17. All you can do with a new recipe is try it. Some of my new recipes flop, too–except soups. For some reason, I can do no wrong with soup. It can be a great comfort, even though they’re very easy. πŸ™‚

  18. Are we related??

    Just happened upon your blog when I searched the tag “undomestic” – ha! From one undomestic to another, I hear practice makes perfect. But as a practicing undomestic for going on three years now, I’m thinking the lie detector test would determine that that’s a lie. πŸ˜‚

    1. I’m with you, sister. Practice seems to make imperfect in too many cases! Glad to meet someone who’s similarly challenged, though I’d say you’re doing well!

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