What Happened When My Upside Down Cake Flipped?

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Discussion Overview

This thread features participants sharing humorous and relatable experiences from their cooking shows, particularly focusing on mishaps that occurred during demonstrations. Many stories highlight the importance of maintaining a positive attitude in the face of mistakes and the supportive nature of hosts and guests.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared a story about an upside down cake that flipped onto the floor, which was salvaged and enjoyed by guests, leading to a successful show.
  • Another participant recounted an experience where burnt bread resulted from an oven running too hot, but the show still yielded positive results and bookings.
  • Several users mentioned the value of showing imperfections during cooking demonstrations, noting that it makes them relatable to guests.
  • One participant expressed that reaching a point of accepting mistakes is a sign of growth as a consultant.
  • Another participant shared that they find inspiration in the thread, acknowledging their own struggles and the desire to improve without giving up.
  • Some participants reflected on the importance of humor and realism in cooking shows, contrasting it with the pressure of perfection.

Areas of Agreement / Disagreement

Participants generally agree on the importance of maintaining a positive outlook and the relatability of making mistakes during shows. No clear consensus emerges on specific strategies for handling mishaps, as experiences vary widely.

Contextual Notes

The thread captures a range of personal experiences from consultants at different stages in their business, highlighting the common challenges faced during cooking demonstrations.

Who May Find This Useful

Consultants looking for camaraderie and encouragement in navigating the ups and downs of cooking shows may find this thread relatable and uplifting.

MaddyandOwensMom
MaddyandOwensMom
Messages
138
Saturday night, I had a show that had about 11 guests. I brought Warm Caramel Brownies and I demoed the Pina Colada Upside Down Cake. Everyone could smell it baking and could not wait to try it. When I took it out of the oven, I used a microfiber towel (start snickering HERE) and grabbed the handle with it. Even though there were two towels and two handles, I just grabbed one of each. Well, the cake and pan was much heavier than I anticipated and, you guessed it, flippped upside down, onto the newly steam cleaned floor! I think I must have really grown in this business, because I didn't want to cry, have an anxiety attack, or get really mad at myself. The host declared the five second rule (which apparently is actually about 30 seconds before germs set in), scooped it up and put it in a large bowl. I sprinkled it with the toasted cocoanut and told the guests "Now that is the mark of a great non-stick surface!", Then the host served it anyway! Most ate it and loved it and now the host is passing on the recipe to everyone. The best part-one booking and at least a $700 show!
Jessica
 
WOW! Funny but what a great way to show how "un-stickable" our pans are!
 
You can laugh at me, too! Last week, after a long talk about stoneware and how you can NEVER burn on a stone - i made the brie and decided to brush on the PC garlic infused oil and seasonings on the bread (thought this was a nice touch to show off our stuff). Well, the hostess neglected to tell me that her oven ran about 250 degrees too high!!!

You guessed it - the oil helped burn the tops of the bread to a crisp! Rather than feel like an idiot and have to show burnt bread - i decided to try and repair it in the kitchen by cutting the tops off and "fixing"it before i served. Well, the bread was really hot and i was in a rush - yep, cut myself SOOOOOOOO bad with that bread knife!!!

Well, i walked back out to the guests, holding the third rag that i was beginning to bleed through around my hand - and explained what happened. I also told them they should be honoroed to be there for my first real injury!

$800 show and 2 bookings - go figure!!!

I've been told it happens to all of us - but the show had good results, so i guess it's not so bad!

Good luck to you!

Debbie
 
MaddyandOwensMom said:
I think I must have really grown in this business, because I didn't want to cry, have an anxiety attack, or get really mad at myself.
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I think that when you reach this point, you have truly made it as a consultant. There have been a lot of posts lately by fairly new consultants wanting to hang up their aprons because they didn't have a perfect show....no bookings, no one listening, recipe didn't turn out right, or low turn out....when in reality we all goof up. When we get to the point where we can smile and move on (instead of beating ourselves up), this business can be what we wanted in the first place...something fun to do while making money :)
 
GeorgiaPeach said:
I think that when you reach this point, you have truly made it as a consultant. There have been a lot of posts lately by fairly new consultants wanting to hang up their aprons because they didn't have a perfect show....no bookings, no one listening, recipe didn't turn out right, or low turn out....when in reality we all goof up. When we get to the point where we can smile and move on (instead of beating ourselves up), this business can be what we wanted in the first place...something fun to do while making money :)
Click to expand...

As a newer consultant I find this thread inspiring. I've had all of those things you mentioned happen. It hasn't made me want to quit I just want to do better each time. I've gotten frustrated because I started so strong and have fallen off since my strong start. I need to just make the best of it and laugh off all the mistakes that are bound to happen!!:):blushing:
 
Hey, I like the 5 second rule!You and the Host rock!I recall seeing Julia Child drop a raw goose on the floor of her TV kitchen. Rinsed it off and wiped it off, went on cooking :) Wonder what she would have done with a cooked goose?
 
Good for you! It just goes to show that we aren't all perfect and that it doesn't take the perfect chef but the Pampered Chef to do this! I cannot remember what for but I did use that line on Saturday at my party. Helps to break the mood and not think you have to be the perfect cook to do all this.
 
That's a good reminder for us to laugh things off and keep on trucking. I don't think I've had a show yet where I didn't come home thinking I wish something had gone a different way, or I wishing I had remembered to say something. Whenever I figure out how to have a perfect show I'll let you guys know. Until then, I'll keep laughing at myself as well.
 
How wonderful you had such a fun host.Really does show the effectiveness of our non stick surface!
 
I think it's nice for guests to see that we're HUMAN, just like everyone else. One of my hosts actually thanked me last week, telling me that the consultant she used years ago used to make everything seem way too perfect, and that it made her and her guests feel like they were somehow inadequate because they didn't feel they could live up to the high standard she set. :) I'm proud to say I set no high standards of perfection...I'm a realist! :)
 
I think they mention this on the Booking CD - it's the Pampered Chef, not the Perfect Chef! ;)
 
sklay723 said:
I think it's nice for guests to see that we're HUMAN, just like everyone else.
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SOOO true! Laugh and the world laughs with you....and books shows with you 'cause you're fun!
 
That was fast thinking on your feet about mentioning the nonstick!! Way to get past the bad and move on to the good!
 
  • Thread starter
  • #14
I'm glad you enjoyed my story! I can tend to be a perfectionist, but, again, I am learning to let things go. There were a lot of social workers there so when I told my story of why I do PC, I said that they would appreciate that I do it for personal growth more than anything. I have a lot of obstacles that I try to overcome (phone phobia, anxiety, don't get me started on my parents, etc) and even though I have a very part time business and very few shows, I keep learning from the experiences. My life is so very hectic right now with the addition of my DS from China a year ago (uprooting a toddler was a little more than we expected and continues to be!) that I can't get a lot going right now. But I as much as I wanted to give up sometimes, I keep on going because I think it helps me develope into more of the person I want to be. PS I'm making another cake for my family tonight and I plan on it landing on a plate!
Jessica
 
That was a funny story! Thanks for sharing! And that host was a great sport, and KUDOS to you for keeping your cool!
 
Good for you for being positive about it! At my show Saturday I by some strange reason but all my utensils in my dirty dish container and still had half the recipe to go! Everyone got a chuckle out of it! :chef:
 

Frequently Asked Questions

What is an upside down cake?

An upside down cake is a type of cake that is baked with its toppings on the bottom of the pan. Once it's baked, the cake is flipped over, allowing the toppings, usually fruit and a caramelized sugar mixture, to be on top. This creates a beautiful presentation and a delicious flavor combination.

What could cause my upside down cake to flip incorrectly?

There are several reasons why an upside down cake might flip incorrectly. Common issues include using a pan that is not non-stick, not allowing the cake to cool sufficiently before flipping, or not running a knife around the edges to loosen it from the pan. Additionally, if the cake is too moist or undercooked, it may not hold its shape when flipped.

How can I prevent my upside down cake from sticking to the pan?

To prevent sticking, ensure you properly prepare your pan by greasing it well and using parchment paper if necessary. You can also sprinkle a layer of sugar or flour over the greased surface before adding the fruit and batter. This creates a barrier that helps the cake release more easily after baking.

What should I do if my upside down cake does not flip properly?

If your cake does not flip properly, try gently running a knife around the edges to loosen it. You can also place a plate over the pan and carefully shake it to help release the cake. If it still doesn’t come out, you can serve it directly from the pan, or you can try to salvage it by cutting it into pieces and serving it as a deconstructed dessert.

Can I use different fruits for my upside down cake?

Absolutely! While traditional upside down cakes often use pineapple, you can experiment with a variety of fruits such as peaches, cherries, apples, or berries. Just make sure to adjust the sugar and cooking time based on the fruit's moisture content to ensure the cake bakes evenly.

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