I potentially fucked up someone's baked dish badly. Need to know if there is a way to recover it or if it's still fine.
Friend made a cheese cake with an Oreo crust. Baked on a water bath. She entrusted me to put it on the fridge after it was done baking and allowed to sit for an hour.
I did what she said, except I didn't know that I had to take the cake most of the container and foil wrap it had around the spring mold because water might be in there. I put the whole thing in the fridge like a dumbass because I didn't see any water in the pan used to boil bake it.
So it has now sat about 5 hours in the fridge completely wrapped with liquids trapped in and she saw it. She undoes the mold and wrap and cannot tell if the crust is wet. She said that if the crust is wet and someone tries to cut it, the whole thing will crumble and the last night of effort was entirely wasted.
How can we check? Is there a way to fix this? The guilt is enormous, man.
Should mention that this cake is for someone's birthday party in about 16 hours.
She looked online some where and it said it would take 2 days to dry in the fridge if that were the case where the crust was wet.
Feels real bad, man.
First of all. This post was barely in English. Check your shit before hitting submit. Yes, even if you're on a phone.
Second, don't feel bad for doing what your idiot friend told you. If she didn't instruct you to "take the cake most of the container and foil wrap it had around the spring mold" it's entirely her own fault.
>Second, don't feel bad for doing what your idiot friend told you. If she didn't instruct you to "take the cake most of the container and foil wrap it had around the spring mold" it's entirely her own fault.
Although I suspect OP isn't giving us the full story. They almost certainly offered to help, and insisted they were skilled enough to do it. They even said:
>She entrusted me
Honestly, you're both idiots.
OK, sounds like you didn't take the cake most of the container and foil wrap it had around the spring mold. You can fix this. Just get the rest of the foil wrap and take the container most of the cake. It should come good within in hour.
It's fine. if the water didn't cook out then the shit would have slid off the crust when you undid the mold.
if you're that freaked out, slide a pie server under the bottom and lift it up a hair to prove to yourselves that it's cohered.
Also your friend sounds like a bit of a controlling asshole and you sound codependant.
I've made a cheesecake with chocolate graham cracker crust before, did it in a waterbath, didn't 100% properly wrap it in foil either because I think I didn't realize that it'd leak through...
Long story short, your friend is probably just overreacting like I was since it's kind of a pain to make, but actually the cake turned out ... better in the end.
A little bit of water ended up making the crust a bit moist -- much easier to cut, and it kinda blended in with the rest of the cake in a nice way.
I wouldn't worry too much about it OP.
tell your friend to chill. even if the crust is soggy, which it probably isn't, it isn't even a problem if the crust is soggy. it will be on plates. people will be using cutlery. you don't eat cheesecake like a fucking slice of pizza, right?
Honestly the fault lies most in her for trusting you who has zero experience with baking that. She should've showed you the recipe or w/e beforehand or given you more specific instructions. Or she could've better planned her time so she could've been there from the beginning to end.
>over nonspecific instructions
why? if someone did not give you exact instructions, the fault is theirs.
when giving directions in life, make sure they are exact. period. never assume, it's your fault if you do.
There's no way water could've gotten through because of you OP. This is her fault that shes trying to scapegoat onto you for not knowing any better. The point of wrapping a spring foam pan is to protect it from water in the first place. If there was water trapped, that means she wrapped it improperly from the beginning. Even letting it cool down in the foil will not magically place enough liquid to have to pool around the pan like you are describing.
>being so stupid they think I made the picture rather than just Googling for it
Here you go faggot here's another picture I made
>Putting cheesecake in the fridge uncovered so that it can absorb fridge ordors
Yeah y'all are dumb. 16 hours is more than enough time to make another cheesecake. I feel bad for whoever has to eat that shit on their birthday
You wrap the quiche/tart pan in foil and put it in a pan with water then into the oven. The water in the pan allows it to bake more evenly. It's not something you'll run into doing boxed cake or brownie mix but its not that uncommon either.
There's more important things in life than a fucking cake. Tell her to downgrade her expectations and stop being such a needy bitch.
Also, cut it and if it falls apart serve with some ice-cream on the side as a dessert type thing.
Ice cream makes everything better :)