Things I learned along the way!
I want to document things I learned along the way which often only experience can teach you. Maybe by reading what I’ve learned, it might help prevent you from needing to experience it or could just be something for me to comeback too before I do it again.
I’m trying to write a section in each of my posts for tips and tricks and things I’ve learned if things didn’t work out as I’d expected. I’ll then transfer that onto this page, referencing the post so it makes a little sense and not just some random jibberish. So make sure you revisit this page regularly cause I’m sure there will be plenty of reference material.
Don’t break the cake – this is important but I now know I can fix it if I do and not to panic. But maybe stop and look at a better solution.
Crum coat to give the cake smooth even sides – I didn’t mention it in the main part but if you look at the pictures it’s obvious where the two layers of cake are. What I needed to do was to bring the buttercream out past the edges of the cake and blend it into the two layers so it had one continuous wall, even if I didn’t do the whole cake.
Stir the ganache gently to stop bubbles – At the start when incorporating the chocolate and the cream together it’s probably not too much of an issue but it seems I must have given it a good mix with the whisk before I poured it over the cake as there were tiny bubbles on the surface after it set
Keep the piping tip off the cake surface – Piping 101 – by touching the tip onto the surface of the cake I was putting the ganache onto the buttercream . By no means a failure but a definite points deduction.
A picture is worth a thousand words – As a blogger who is trying to share the journey it’s important to include photos from the start and not just the finish especially if there is a disaster involved.
Use the good camera – IPhones are great but it’s hard to get a good photo on the fly (when I remember to take a photo at all). I find it has a very narrow depth of field on closer photos making half the photo out of focus. So I’m going to try and use the good camera and maybe plan for the blog before I start and think of the steps I might want to photograph.
Use Light olive oil – the first few times we made them with extra virgin but the oil’s flavour was too overpowering.
I’ve tried once to make larger rolls for hamburgers and it wasn’t a huge success but it wasn’t a total failure either. I probably just need more practice.
With the pizza bases spread the dough out thin and flat, place another tray on top this will help stop the dough rising too much. About 1/2 of the way through cooking take it out and flip it over this helps to get a nice flat base especially if you aren’t using a top tray.
If you have a dishwasher use more bowls.
weigh out the batter to get 4 even sized cakes until you get an eye for splitting your batter. While I split the batter in half pretty well it was a fail going to quarters. I’m guessing that if you have a “go to” recipe and weigh it, the next time you make it, it should be pretty similar. Write it on your recipe somewhere so you can work out your portion sizes before you start, then it won’t matter if you want half, quarters or even tenths. I also write what size pans I’ve used it for too and about how long it took( eg, 2 x 9” rounds – 45mins, 1 x 1/2 sheet – 40min)
One thing that is out of my control for now is having a level oven. It’s an old house and the floor isn’t level. With a normal cake it’s not as noticeable and can be trimmed up but these thin cakes are pretty bad. There is no quick fix for the except not to cook thin cakes
(PARENTAL WARNING! – if your making this with the kids be very careful, sugar burns!)
Before you cut it place it in the freezer to harden up and it cuts better.
Chocolate coat the same day so moisture doesn’t make the honeycomb soft and chewy.
If you want to make a chewy version of this; simply swap the sugar with brown sugar.
Put your overripe bananas in the freezer and then when you want to make the cake defrost them they become sweeter.