This is what the thing was supposed to look like:
And this is what it looked like when I made it, (just after I cut off a few slices, mind you):
Something wasn’t quite right…..
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. And though it didn’t taste awful, it also didn’t taste great.
Arghhhh. The Undomestic Diva strikes again….
Cynthia Reyes 
Oh well, you have other more important talents.
Oh no. That’s what my husband says whenever I sing!
LOL… 😀
I don’t do desserts. Easy!
Smart woman. And in so doing (or not doing), you also don’t gain weight!
They probably photo-shopped that original picture – it was too perfect! As someone said, you have more important talents. I had a cooking flop this week myself with a new recipe.
Thanks for saying that. Misery loves company.
I think you have all the ingredients for a fun cookbook with these posts Cynthia. And a great title as the Undomestic Diva. XD
What? To teach people how NOT to cook? That kind of cookbook, Brad?
Exactly! It would be a great relief and humor for people who struggle to cook well. Your humility, humor and clever writing would sell like burnt hotcakes! XD
Funny! I think we have all done this. It is really hard to make recipes magazine perfect.
Thanks for the reassurance.
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 …..
I hear you. Andrea says something similar in her comment. But even so, mine was half a cake-tin of batter short, I think.
Always disappointing when a dish doesn’t come out the way it should. Remember, persistence is a cook’s friend 😉
You have a good point there, Laurie. I may try it again. And again. And ag…..
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!
Well, the other thing is that I tried using a gluten-free flour, so I think that may be a small part of why it wasn’t delicious.
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.
That sounds good, thank you. Seeing as I’m a novice, what’s “a little”?
I’d use about two thirds rice flower to a third coconut flour.
Thank you! Good to know.
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!!
Hey, I’m feeling reassured just hearing that! But that picture really did look good….
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?
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.
I think it just takes a little practice. Maybe you should try another one.
Hmmm…. thanks for the encouragement, my friend.
I think another one is in order, too! It will taste good, no matter what! 🙂
I’m a wizard when it comes to baking cookies, but that’s where it ends.
I guess I should define my limits, too. But that cake looked so good in the book….
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
tony
Such an uplifting reply, Tony! Thank you. Next thing you know, I’ll be ruining the Easter Bun….
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
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…
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.
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.
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.
The rum cake involves cake mix! Dotting butter on the pears would have given the whole thing some moisture and buttterfat, always a good thing.
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.
Sounds great!
Cynthia, your witless Wednesday is giving me a tremendous Thursday. My party trick with cakes is to forget the egg/s.
Oh no. So does that make it leaden? (says she who knows nothing about baking…)
Yes, fairly solid. 😀
Made me smile… misery loves company.
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.
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!
But I bet it tasted good
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!
Thanks for this, Kerry. I do tend to bewail such failures — then I laugh at myself, and all’s well again.
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 🙂 On to the next recipe in the book…..
Thank you, dear Tina, for this. Coming from a skilled cook, that’s reassurance indeed!
It looks pretty good to me! I love pears, too.
Ah, Hilary. You’re a true blogger-friend!
I can so relate Cynthia ~ bet it was good though!!
It was okay, Mary. Only just. The pears were the best part.
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?
Oscar
I think and hope you are right, dear Oscar.
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! 🙂 jeanne
I didn’t know you get a pass the first time, Jeanne! I’ve screwed up a lot of things the first time. But I’m thankful for your kind encouragement!
Blast! It is so disappointing when it doesn’t look like the recipe .. but even worse if it doesn’t taste fab!
Yes, and thanks for that, Julie. Blast, I say too! And then I laugh at myself.
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
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!
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!
guaranteed to make me smile – thank you 🙂
I’m sure it was very good 🙂
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. 🙂
So funny, Cynthia. I’m no diva in the kitchen either! Even when I follow a recipe, it still doesn’t come out right. Just gotta stick to writing 🙂
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. 😂
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!