I was so darn excited! I had just finished a challenge to make a crazy 3D, gravity-defying unicorn cake and I was full of recipe ideas (because creativity begets more creativity). I was DYING to dig into my ingredients and this fun, cheeky, and delicious idea for an entremet that I had… All based around my fancy schmancy, sexy pastry toy: the silicone heart mold.
Since Valentine’s Day is coming up I needed some kind of recipe and fun idea to share with all of my cakey friends here and I thought I had it IN THE BAG!
Little did I know that my excitement would get the best of me and 2 days of testing and prepping would be over before I even got a picture recorded on my camera. [Insert super sad blogger face HERE]
It was this super cool idea: a Bleeding Heart Entremet, and it would be all maraschino cherries with a dash of milk chocolate and covered in razzle-dazzle. No, razzle-dazzle isn’t an ingredient but it’s the perfect way to describe the how mirror glaze makes you feel when you watch it slowly enrobe a perfectly smooth cake and the shine that follows.
It’s more than magical.
So you can imagine my excitement to get my camera rolling and get the pouring of the glaze on film. I had already shot the assembly of the entremet and this was the pinnacle moment – what it all builds up to. It’s the final satisfaction like – erhm… (family friendly blog here Kara…) Well, you get it 😉
I set it all up just like bloggers do, centering my work surface beneath the camera making sure I could capture all the glory to share with you.
I placed my molded entremet in the center of my frame, ensured my camera was focused properly, hit record (because mirror glaze pouring needs video) and started the unmolding!
Me and my brute hands full of excitement.
Me and my now broken heart sitting and staring at me from its wire rack wondering where we had gone wrong.
[Insert head smack HERE]
In all my anticipation and giddiness, I forgot to release the vacuum and loosen the edges of my entremet before shoving it out of the mold. I shouldn’t shove. I SHOULD be gentle. And I forgot all of these things in one imperfect moment.
And the cake perished.
So I sat for an ever so brief minute and asked myself “What does a blogger do here? Just reassemble another and redo this tomorrow and pretend all is well and perfect?”
Nope. I tell and SHOW you what I did wrong in the hopes you don’t do it, too. Besides, the cake Gods seemed to be laughing at the irony they helped me creating by making a BROKEN Bleeding Heart cake on Valentine’s Day.
Laugh it, big cake guys up there!
But I see the humor in it all. And I see the lesson to share with any aspiring blogger or teacher reading this post wondering why on earth I would share my failure. I did it because no one is perfect! The lesson from behind the scenes in my kitchen is that no one is perfect when they are creating privately in their kitchen. We have the ability to not share failures. We have the ability to redo things to achieve apparent perfection, and never let you know otherwise…
Yes. That’s what goes on in all blog kitchens. But what you are typically shown is the perfect result. Not this time.
Bloggers, teachers, and the best of the best DO FAIL. We’re just as human as anyone else. Imagine that 🙂
Why tell you this? Because we didn’t come out of the womb making the cool things we do which means you can do these things, too! I learned by doing and mostly through failures. One of my best oops/failures was my edible gelatin sequins. It started off as a failed attempt to make gelatin wings for my She-Dragon birthday cake.
I didn’t give myself enough time to execute and test this new idea and got frustrated and refused to clean up my mess because I needed extra time on my project. A little drop of gelatin sat on my counter and I was being difficult about just wiping it up. So I looked at it every time I passed even when I had a cloth in my hand. Not cleaning it was my way of showing my frustration (weird way, I know) but soon I saw that it was forming a cool skin over it but was still super shiny. And it didn’t sink down and flatten out as it dried and lost it water content like I would have assumed.
I wondered what would happen with more than enough dry time and what it would look like on the back side: would it stay flat and be a dry, full dome, or would it hollow out? Or would it become concave? So I left it. Maybe this was my intellectually creative way to still not clean up after myself, but it turned into a super cool little sequin looking thing!
It occurred to me that I could replicate this on a non-stick surface and have a huge handful (or more) of these little impressive, shiny, gelatin sequins. So I did it. I couldn’t get through my own birthday cake quick enough to play with this idea.
Here’s the lesson: had I not failed at the gelatin wings on my She-Dragon cake and become frustrated and expressed in the most ridiculous way possible, I wouldn’t have come upon my gelatin sequins!
A lesson I’ve learned many times before but need a reminder of once in a while: failure teaches you more than success does, and innovation happens in the least expected of places and circumstances.
Thus sharing my unfortunately broken heart.
However, my recipe (provided below for you) makes two entremets so I was able to recreate another in less than a day’s time 🙂 See? Lovey 🙂 It also gave me an opportunity since I slowed myself down this time, to share with all of my cakey friends on Facebook LIVE.
Below the recipes and assembly photos you can watch the pour yourself because #satisfying.
Assemble as follows…
And the pouring video, because we all need to watch more of these over, and over, and over…