Baking is hard. Don't let anyone fool you. Most of the time, a "homemade" cake comes out of a blue box that says Pillsbury, and they just added some water and eggs. Even most trained chefs hate baking. Pastry chefs are a different breed, and they are really as much a chemist as they are a chef. Baking is a science with complex chemical reactions. You can't fake it and add a smidge of this and a pinch of that.
Commercial baking is even harder. A recipe that is totally delicious in its original format, doesn't turn out quite as well when you try to triple or quadruple it.
Tonight is a perfect example. I had this great new recipe for apple pie cookies. It seemed totally rad. I diced up my apples. Melted my margarine. And when all was said and done, it was the consistency of soup - not cookie dough. I baked one batch to see how they did in the oven, and they were way too fluffy - more like muffin tops than a cookie. So I added more flour. Then more sugar. Then more flour. Then more sugar. Sure, it stiffened up, but it was still not anywhere near a cookie dough.
Wahhh...what went wrong? Who knows?! They taste yummy, but they are muffins and not cookies. I wanted cookies. Back to the drawing board...
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Dude, I hate that crap too. I've had to deal with that. It is so devastating to have soup when there is suppose to be dough.
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