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My attempt at a 'simple' honey cake turned into a sticky floor disaster
I followed a recipe that called for 8 layers of thin sponge, each brushed with honey syrup. After 4 hours, my kitchen in Austin looked like a crime scene. The layers kept sliding apart, and the whole thing collapsed onto the counter, dripping syrup everywhere. I learned that 'room temperature' in a Texas summer is not the same as the recipe's room temperature. Has anyone else had a layer cake completely give up in the heat?
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skyler_smith212h ago
Moisture from the syrup can make those thin layers soggy fast, especially in a humid kitchen like charlie269 mentioned. You might try chilling the layers before stacking next time to help them set up. It's a small change that can make a big difference with a tricky cake.
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charlie26915h ago
Yeah, a Texas summer "room temperature" is basically a pre-heat setting... my last layer cake did the same slow melt into a puddle.
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