Not every cake becomes a recipe. Some sink in the middle, split at the sides or taste nothing like the idea I had in my head.
I used to see those bakes as wasted afternoons. Now I write them down: the oven temperature, the texture of the batter and the moment something started to feel wrong. A kitchen journal turns frustration into information. The failed cake may never appear on the website, but it often leaves behind the clue that makes the next one work. Progress in baking is rarely dramatic. Usually, it looks like one less mistake on the next page.
