I seem to be a terrible judge of when a cake is actually done. The toothpick test never seems to work for me - it always comes out clean as a whistle, even though the cake is raw in the center. Several times, I have pulled a cake out of the oven thinking it was done, and come back an hour later and realized that it wasn't done at all. Is there any reason I can't throw the cake back into the oven for a few minutes after that amount of time (or more)? I can't think of any reason I couldn't, but somehow I just always feel like maybe I'll make things worse if I do that. Anyone tried it?
When you start to cook, as when you begin to live, you think that the point is to improve the technique until you end up with something perfect, and that the reason you haven’t been able to break the cycle of desire and disillusion is that you haven’t yet mastered the rules. Then you grow up, and you learn that that’s the game.
Adam Gopnik, The New Yorker