The things we got wrong
This is a log of the mistakes *Cake Recipes Batter* got right—by fixing them. Most sites list what they do well. We list what we got wrong, in order, and who fixed it. That’s the only way to show you what we’ve learned.
A site that publishes its corrections is rare enough to be worth trusting. A site that keeps fixing them is worth trusting more. This page is a promise: if we make another mistake, you’ll see it here before you see it anywhere else.
Three we had to fix
The biggest mistakes are listed first. They’re the ones that slipped past us, that stayed out there long enough to matter, and that we only caught because someone else noticed—or because the kitchen itself refused to cooperate.
The mistakes we fixed
- 1Wrong oven temp for buttercream
The site’s signature ‘Swiss Meringue Buttercream’ recipe called for 160°C (320°F) for the egg whites. That’s the temperature for custard, not meringue. The buttercream collapsed twice before a reader in Berlin sent a photo of their failed batch. We pulled the recipe within 48 hours. Nolan Pappas 12 rewrote it with a proper meringue stage at 110°C (230°F) and added a note: *‘If your whites look like foam, you went too high.’*
- 2Mislabelled gluten-free flour blend
For six months, the ‘all-purpose gluten-free flour’ mix we sold in the shop was actually a 1:1 rice flour substitute. A customer baking our ‘Almond Cake’ reported it came out gummy. The blend was corrected after internal tests showed rice flour alone lacks structure. Nolan Pappas 12 tested five blends before settling on a tapioca-xanthan base, but the old page stayed live for another week—until a second complaint came in. The fix included a warning: *‘Rice flour alone? Don’t.’*
- 3Broken link to ‘proofing yeast’ guide
The ‘Sourdough Starter Troubleshooting’ page linked to a non-existent ‘Yeast Proofing Basics’ guide. It stayed broken for three months because no one clicked the link—until a subscriber emailed to say they’d spent an hour searching for it. The guide was written in a day and the broken link redirected. Nolan Pappas 12 added a checklist: *‘1. Yeast is alive. 2. It’s warm. 3. It’s not dead.’*—the three things that had failed in every case.
What those three changed
These mistakes forced us to build rules that now shape every recipe, every guide, and every update. The kitchen doesn’t lie—but neither do readers, and neither do we.
Rules that came from mistakes
- Every temperature must be tested twice—once by the author, once by a reader’s photo. *(From: Wrong oven temp for buttercream)*
- Gluten-free labels must include a backup plan. *(From: Mislabelled gluten-free flour blend)*
- Broken links get fixed before the next complaint. *(From: Broken link to ‘proofing yeast’ guide)*
The people behind this
Nolan Pappas 12 is the founder and editor of *Cake Recipes Batter*. They’re the one who rewrote the buttercream recipe, who tested five flour blends before getting it right, and who still keeps a notebook of kitchen disasters—some public, some not.
This log is their way of saying: *‘If we mess up again, you’ll see it here first.’*
Keeping a list like this isn’t easy. It means admitting when the site’s own work was wrong, and that’s uncomfortable. But it’s also the only way to earn trust: not by hiding mistakes, but by fixing them before they become habits.
One mistake not on this list? The time Nolan Pappas 12 overproofed a brioche so badly it turned into a dense, sad loaf. The fix was simple: set a timer. No one outside the kitchen knows about it—except now, you do.
If you find something we got wrong, tell us. The contact page is the only place to do it.
There will be a next one
This list isn’t finished. The next mistake might be a typo in a scaling chart, a baking time that didn’t account for altitude, or a step that only works if you own a stand mixer. When it happens, we’ll add it here—and we’ll fix it before it spreads.
If you spot something before we do, the contact page is where to say it. No email addresses, no forms—just the words. We’ll answer every one.
The recipes are grouped by category: Breakfast & Brunch and Desserts.