update: i tried the same recipe a second time, being exceptionally mindful of temperatures. It, too, failed. I have one stick of butter left in the house.
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The current tension here at Camp Quarantine is last night’s failed frosting attempt vs the amount of butter needed to attempt it again vs the fact that we’re not going to the store today. Do I risk failure again? Do I switch recipes to something easier?
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important new update: there was more butter in the back of the fridge.
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I am deeply heartened having found other people online complaining about this frosting recipe. One of them said it took her leaving the mixer on for HALF AN HOUR to get the fats to mix. I took to adding extra confectioners sugar, which, unlike the butter, is now running low.
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this cake took me 24 hours to make and it honestly doesn't taste THAT great, but it is cake and it is done and i win.
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This cake was so meh that we still have two pieces left, and I have spent the last week wondering when exactly I turned from “person who can bake” to “person who fucked up an easy chocolate cake,” and it’s been an existential TRIP.
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End of conversation
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