Disaster in the Kitchen!

I was cooking dinner for 10 people and I wanted to make my Very Lemony Pound Cake from my cookbook for dessert. Sounds simple enough, right?

I read the recipe and saw that it called for: “cake flour (not self-rising)”. I didn’t have any cake flour so I rushed to the store and they didn’t have any either, but they did have self-rising flour, and I remembered seeing something about self-rising in the recipe, so I bought it. Oops!

I came home and made two cakes and put them in the oven. About 30 minutes later, I smelled something burning. I looked into the oven and batter was spilling out over the cake pans onto the  bottom of the oven. I couldn’t imagine what had happened! I let the cakes finish cooking and when they were done they looked strange but they tasted pretty good.

So, I had this ingenious idea to make a Trifle and I had the perfect glass bowl to do it in! I cut up the cake and used that as my bottom layer, followed by a layer of whipped cream, then fresh blueberries, then coconut ice cream. I made a blueberry sauce which I topped the Trifle with, then I repeated the whole thing with 4 more layers. I put the whole thing in the freezer and took it out about a half hour before serving.


It looked gorgeous and my guests went crazy for it! This is my new favorite dessert–except next time I’ll make it without destroying the oven!

My guests each had at least two servings and I was so proud of myself that I turned a disaster into a triumph. That’s what cooking is all about!

Very Lemony Pound Cake
Makes one 9-by-5-inch loaf
Very Lemony Pound Cake
Print Recipe Very Lemony Pound Cake


  • Solid vegetable shortening, for the baking pan
  • Flour, for the baking pan
  • 2 ⅓ cups cake flour or all-purpose flour (not self-rising)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon freshly grated nutmeg
  • 3 sticks unsalted butter, softened slightly
  • 2 ¼ cups sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon lemon zest (colored part of peel)
  • 1 teaspoons vanilla extract
  • ½ cup fresh lemon juice


  • Position a rack in the middle of the oven and preheat to 325°F. Lightly coat the inside of a 9-by-5-by-3-inch loaf pan with shortening. Add some flour and tilt the pan to coat; tap out the excess. Sift the flour, baking powder, salt and nutmeg twice together onto a piece of waxed paper. 
  • In a large bowl with a spoon, or in an electric stand mixer fitted with the paddle attachment, beat the butter until soft and fluffy. Gradually add 2 cups of the sugar, leaving the last ¼ cup aside for later use, and beat until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and vanilla.
  • By hand, or with the mixer on its lowest speed, gradually stir in the dry ingredients just until well blended. Turn the batter into the prepared pan. Bake one hour and then lightly cover with foil, so the cake doesn’t brown too much. Then bake another 15 minutes to half an hour until the cake is puffed and golden brown and a tester inserted into the center comes out clean.  
  • Transfer the pan to a rack set on a baking sheet and let stand for 10 minutes. Turn the cake out of the pan and set it upright on the rack. In a small bowl, stir together the lemon juice and the remaining ¼ cup sugar. Gradually spoon the lemon mixture over the top of the still-hot cake, allowing it to be absorbed. Cool completely before cutting. 
    Makes one 9-by-5-inch loaf.

Warm Berry Sauce
Warm Berry Sauce
Print Recipe Warm Berry Sauce
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Brunch, Dessert, Spring, Summer


  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blackberries
  • 1 cup fresh or frozen strawberries, hulled and quartered
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice


  • In a small, nonreactive saucepan, combine all of the ingredients. Let stand until any frozen berries are fully thawed.
  • Set the pan over medium heat and bring to a simmer. Cook, stirring, for 2-3 minutes, or until juicy.
  • The sauce can be prepared several hours in advance. Rewarm gently over low heat before serving.

Have you had any cooking disasters turned masterpieces in your own kitchen? Please share them with me!

*The original blog was called Flavors in Love. All material has been transferred and some has been edited for easier reading, and archiving.