The things we got wrong
This is not a list of what *Cake Recipes Whisk* does right. It’s a log of what we got wrong—what we missed, what we guessed, what we published and then had to take down. A site like this one only publishes corrections if it keeps them.
This is how you judge whether we do.
There are no excuses here. No ‘lessons learned’ that turn failure into a virtue. Just the facts: what failed, how long it lasted, and who fixed it. If you spot something we missed, you can tell us about it on the contact page. We’ll add it to the next log.
Three we had to fix
The biggest mistakes first. These are the ones that mattered—not because they were embarrassing, but because they could have made a real difference to someone’s baking.
The errors we had to undo
- 1Wrong oven temps in 50 recipes
The first batch of sheet-pan recipes all called for 375°F when they should have been 350°F. The difference isn’t huge, but it’s enough to ruin a crust or overcook edges. We caught it when a reader emailed screenshots of their burnt galettes. Bruno Rasmussen fixed the numbers and republished the corrected versions with a note. The old pages stayed live but were marked as outdated.
- 2The ‘foolproof’ meringue method
A step-by-step on Swiss meringue swore it never weeps—but it did, every time someone above 60% humidity tried it. A commenter in Portland posted a photo of their collapsed pie. Bruno Rasmussen rewrote the guide to include humidity checks and a backup method. The original stayed up with a red ‘correction’ banner until the next update cycle.
- 3The missing leavening in muffins
The blueberry muffin recipe omitted baking powder. We didn’t notice until a reader’s muffins sank flat. Bruno Rasmussen added it to the ingredients, flagged the old version as ‘needs update,’ and sent a corrected PDF to everyone who’d bookmarked it. The page now has a warning at the top: ‘Double-check your baking powder.’
What those three changed
These fixes weren’t just corrections. They became rules. No more guessing oven temps without testing. No more calling a method ‘foolproof’ unless it’s been proven in three different kitchens. And every recipe now gets a second check before it goes live.
Rules that came from mistakes
- Test oven temps in at least two kitchens before publishing (from *Wrong oven temps*).
- Never label a method ‘foolproof’ unless it’s been stress-tested (from *The ‘foolproof’ meringue method*).
- Flag outdated recipes with a visible warning, not just a date stamp (from *The missing leavening*).
The people behind this
Bruno Rasmussen is the founder and editor of *Cake Recipes Whisk*. You’ve just met them through the things they had to undo—which is the only way to introduce someone who’s supposed to be trustworthy.
They grew up in Ohio, where their mom’s Sunday dinners taught them that the best recipes aren’t just instructions; they’re stories you can taste.
Keeping a log like this isn’t easy. It means admitting when you’re wrong in public, which is uncomfortable. But it’s also the only way to stay honest. Bruno Rasmussen doesn’t do it for the attention; they do it because baking is serious work, and mistakes matter.
There’s a small mistake they’ll never admit to publicly: the time they overmixed a batch of pancakes so badly the batter turned gray. It’s a reminder that even the people who write about baking mess up in their own kitchens too.
If you find something we got wrong, don’t just tell us—tell us *why* it matters. That’s how this log stays useful. And if you’re curious about anything else, the contact page is the place to ask.
There will be a next one
This list isn’t finished. We’ll add to it whenever we find something that needed fixing. If you spot a mistake—whether it’s a typo, a wrong measurement, or a method that doesn’t work—let us know. We’ll update it, explain how it happened, and make sure it doesn’t slip through again.
The contact page is where to start.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.