(A Giggle for All)Cherry Almond Roll

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Discussion Overview

This thread centers around a participant's experience making a Cherry Almond Roll cake, including challenges faced with ingredient substitutions and the humorous outcomes of the baking process. Participants share their reactions and personal anecdotes related to recipe testing and mishaps in the kitchen.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant shares their experience of substituting almond extract with rum and vanilla, resulting in an unsatisfactory flavor combination.
  • Another participant expresses relief that the initial tester (the original poster) tried the cake before their husband, implying a shared understanding of kitchen mishaps.
  • One participant mentions they would have only used one of the substitutes, indicating a preference for caution in recipe experimentation.
  • Another participant humorously notes that the failed recipe could serve as a joke during future cooking demonstrations.
  • One participant reflects on the importance of keeping notes on recipe trials to avoid future mistakes during shows.
  • A participant describes their husband's supportive yet honest approach to their cooking failures, highlighting the dynamics of feedback in cooking.

Areas of Agreement / Disagreement

Views differ on the appropriateness of using multiple extracts in recipes, with some participants suggesting caution while others find humor in the experience. No clear consensus emerges regarding the best approach to ingredient substitutions.

Contextual Notes

The discussion reflects personal experiences with recipe testing, emphasizing the trial-and-error nature of cooking and the camaraderie among participants in sharing their kitchen stories.

Who May Find This Useful

Consultants and home cooks looking for relatable experiences in recipe testing and the humorous side of cooking failures may find this thread engaging.

Kelley Sells
Kelley Sells
Messages
343
Okay, so I get the large bar pan :D Can't wait to try it....look through my new ALL THE BEST and choose the Cherry Almond roll.....I go to the store, get all my ingredients EXCEPT they didn't have the Almond Extract....okay....:rolleyes:
I get home it's Sunday, hubby is working, teenager is out w/friends and I'm HOME ALONE with doggie.....so off to work I go making this wonderfully looking Roll Cake....
I mixed it all up, got it in the oven, did the filling and thought "HEY, I'll use the imitation RUM extract....oh and why not put some VANILLA in there too?"

Hours go by.....I roll it, cool it, fill it, roll it and put it in the fridge, I trimmed it it looked GREAT....so I was testing it as DH was walking in the door, good thing I ate it first.....

Lesson? Rum and Vanilla with Almonds and Cherry IIICCCKKKK!!!!
But it LOOKED good.....:p :( ;)
 
Yikes! Some things you just gotta learn the hard way. Glad you tested it before you husband did. Had it been me I never would have heard the end of it! :D
 
I would have only used either the rum OR the vanilla

Don would have NEVER let me hear the end either.

Live & learn.
Sha

(p.s.
 
  • Thread starter
  • #4
Yeah Yeah Yeah....I know....either or neither.....but NOT both....ick ick ick...it is still in my fridge though....LMAO......:eek:
 
Oh all that work!We've all made mistkes when it comes to testing a new recipe. If you ever run out of extract or can't find it, remember alcohol works too!

If you dont' have almond extract, check your liquor cabinet for Almaretto or a flavored liquor.

Don't forget to keep a record of what you've tried and what works for you. That way when your looking for recipes to make at shows, you can pull out your notes and offer what you know works. It's a terrible feeling to make something at a show that bombs!
 
my husband wouldve said well it dont taste to bad, take a fewmore bites and then throw it away, just not to hurt my feelings. but at the same time he would not let me make it again and him be the guinea pig!!!
 
one day it will make a great joke at your show while you are demoing this recipe :)
 

Frequently Asked Questions

What are the main ingredients in the Cherry Almond Roll?

The main ingredients in the Cherry Almond Roll include cherries, almond extract, flour, sugar, butter, eggs, and baking powder. These ingredients come together to create a deliciously sweet and nutty flavor profile.

How do I prepare the Cherry Almond Roll?

To prepare the Cherry Almond Roll, start by preheating your oven. Then, mix the dry ingredients in one bowl and the wet ingredients in another. Combine them, fold in the cherries, and pour the batter into a greased baking dish. Bake until golden brown and a toothpick comes out clean.

Can I substitute fresh cherries with canned or frozen cherries?

Yes, you can substitute fresh cherries with canned or frozen cherries. If using canned cherries, make sure to drain them well. For frozen cherries, it’s best to thaw and drain them before adding to the batter to avoid excess moisture.

How should I store the Cherry Almond Roll after baking?

After baking, allow the Cherry Almond Roll to cool completely. Store it in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and foil.

Can I make the Cherry Almond Roll ahead of time?

Yes, you can make the Cherry Almond Roll ahead of time. It can be baked a day in advance and stored properly. Just make sure to let it cool completely before storing. You can also prepare the batter ahead of time and refrigerate it for up to 24 hours before baking.

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