Tried to make a simple lemon drizzle cake and the icing just refused to set

I followed the recipe exactly, but my drizzle icing was a total soup. I kept adding powdered sugar, a cup at a time, thinking it would thicken up. This went on for over an hour. I used nearly an entire 2-pound bag. Turns out I misread 'tablespoon' of lemon juice as 'teacup'. My kitchen counter looked like a sugary crime scene. Has anyone else ever had a simple ingredient measurement go this catastrophically wrong?

3 comments

3 Comments

sean_walker4516d ago

A whole teacup of lemon juice instead of a tablespoon, that's a huge difference. Did you try to save the icing at all after you realized the mistake, or was it just too far gone by that point? I mean, with that much extra liquid, you'd be adding sugar forever.

nina_harris3920d ago

My friend once swapped salt for sugar in a cake recipe.

jesse_nguyen20d ago

Honestly I used to think you could fix a baking mistake by just adding more of the other stuff. Then I tried to save a batch of cookies where I mixed up baking soda and powder. Added a ton of extra flour and sugar trying to balance it, ended up with these weird, tough pucks. That disaster taught me some swaps you just can't come back from, like salt for sugar. Once that's in there, it's done.