HEARTBREAK FRUITCAKE!
This should probably go into the baking failures community. I'll put it under the caption "Stupidy-Head's Impatience Causes Devastating Fruitcake Unmoulding Incident".
Argh. I absolutely should have known better than to try to get the frelling thing out of the pan before it was completely cooled down.
Well, here's a few pictures anyway.
Just out of the oven, looking all pure and perfect (sob!)
Then, not so much.
It came out in two big pieces, and then a bunch of little ones. I managed to make it look not so *very* bad, but the pic of the pan it came out of (next) details the extent of the damage.
I am such a dough-head.
In my (only) defense, I was trying to unmould it before it had completely cooled, so I could marinate it with some coconut rum, to make it taste even yummier.
Ah well, I console myself with the thought that I was going to cut it into four pieces anyway, once I poured a nice glaze onto it.
I really did want a glamour shot of the farking thing first, though! Time to eat the evidence very tasty crumbs now...
At least for the pineapple fruitcake (to be baked tomorrow), I'll be sure to bake it in my angel-food pan, which has a flat, removable bottom, so I can put parchment paper in it, which I obviously could not for the fluted bundt pan above.
Gratuitous chillaxin' Pineapple Fruitcake batter shot below (just because I can):
Le sigh.
Argh. I absolutely should have known better than to try to get the frelling thing out of the pan before it was completely cooled down.
Well, here's a few pictures anyway.
Just out of the oven, looking all pure and perfect (sob!)
Then, not so much.
It came out in two big pieces, and then a bunch of little ones. I managed to make it look not so *very* bad, but the pic of the pan it came out of (next) details the extent of the damage.
I am such a dough-head.
In my (only) defense, I was trying to unmould it before it had completely cooled, so I could marinate it with some coconut rum, to make it taste even yummier.
Ah well, I console myself with the thought that I was going to cut it into four pieces anyway, once I poured a nice glaze onto it.
I really did want a glamour shot of the farking thing first, though! Time to eat the evidence very tasty crumbs now...
At least for the pineapple fruitcake (to be baked tomorrow), I'll be sure to bake it in my angel-food pan, which has a flat, removable bottom, so I can put parchment paper in it, which I obviously could not for the fluted bundt pan above.
Gratuitous chillaxin' Pineapple Fruitcake batter shot below (just because I can):
Le sigh.