Cooking Tips

Name the Dessert – When Baking Goes Bad

Wanna play a game with me?  It’s called “NAME THE DESSERT”.  It’s great fun. Watch!

Hmm…I spy nuts and something creamy and yummi looking on top.

It might even be tasty. Should we try a bite?



No guesses? Here, let help you…

THAT, my friend, is one seriously ill banana cake!  His batter was looking OH so lovely when I poured it into the pan and placed it ever so gently into the oven, but um… he never rose to the occasion. To name the dessert would require me to call it Bob “Bite the Dust” Banana Cake

I will keep this a “G” rated site, bite my tongue, and refrain from comment.  All of you mind-in-the-gutter friends of mine that I love and adore, please feel free to finish the sentence in your own perverse way.

So you may now be wondering, “For the love of bacon, what happened to your poor cake, Bec?”

I’m SO glad you asked!  The culprit was lack of leavening.  Say what?!  Didn’t you add baking soda and/or baking powder to your recipe, you doofus?  Yup. I sure did.  I just had absolutely no idea that my leavener had left the building.  It had lost it’s luster.  It refused to rise.  It’s get up and go had got up and gone.  My baking soda was old news.

The expiration date showed that it still had a remaining useful life of 3 months, so I have absolutely no idea why it went bad.  Could have been from excessive heat in the kitchen, or maybe that expiration date was wrong.  Whatever the case, the score was now

SINKHOLE IN MY CAKE   1     –     Arm & Hammer   0


Occasionally test your leavening agents to assure that they are at the peak of their performance.  This includes baking soda, baking powder, and even yeast.  The shelf life for active leaving is about 6 months, but be sure to check the expiration date when you purchase the product, too.

For baking powder, place 1 teaspoon baking powder in a cup and add 1/3 cup hot tap water.

For baking soda, place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar.

If active bubbling occurs, the products are fine to use. If not, they should be replaced.



Without a good and proper rise, your baked goods will meet their demise.

P.S.  The cake wasn’t at all light and fluffy… it was heavy and dense, almost like banana bread, but it was still darned delicious!

If you want to see what a well made dessert should really look like, check out these tasty treats:

Double Chocolate Bundt Cake

Double Chocolate Bundt Cake, from


Raspberry Almond Low Carb Cheesecake Bites

These Raspberry Almond Low Carb Cheesecake Bites are so creamy & sweet, you'd never guess that they're low carb!

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  1. I hate it when anything fails to rise to the occasion! Great lessen for us all, I know I’ve had yeast go bad but at least I can usually tell before adding all the ingredients.

  2. I will behave. I will behave. I will behave. 8D

    My first thought, before I read on was “baking powder lost its oomph.” They don’t make a blue pill for that. 😉

    I’m glad you went ahead and iced and ate it–I’m sure it was tasty regardless!

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