I’m nearing the point of explosion yet again; just that tad bit more and I’d really lose it. I’d send everyone cowering under thunderous fear with an Arian side but inasmuch as I’ll like to think that it’s possible, it’s merely an overstatement to keep me sane.
The failure of the recent cakes have elevated my fury to this unbearable level. What irritated me was that whenever the cake is perfectly baked, it will laugh its way to the bank but whenever I want the texture to be perfect, the cake’s forever partially baked.
That’s for the chocolate cake.
Believe me when I say that it doesn't resemble a cheesecake. Up until now, I don't even know how to describe the texture.
As for the no-bake cheesecake, the texture was terrible (as you can see in the above picture) and the taste was off. I can’t place whether it was caused by too much sugar (from the crust and 1 Tbsp molasses sugar) or the excessive liquid.
It's either the temperature of the oven or the recipe that needs to be worked on.
Until that day arrives, I shall take a break from baking (since I've ran out of cake/pastry flour) and explore more as a foodie instead...