The things we got wrong
This page is a log of mistakes—what we published that was wrong, why it stayed up, and who fixed it. It’s the only place on this site where you can judge whether the work is real by seeing where it failed.
Most sites hide their corrections. We publish ours because it’s the fastest way to prove we care more about getting it right than looking like we always do. The log is proof we keep fixing things, even when no one else notices.
Three we had to fix
These are the three biggest mistakes we caught early enough to correct. They’re here because they mattered—either they could have misled someone or they wasted time we’ll never get back.
The log of corrections
- 1Wrong baking time in the cinnamon roll recipe
The original post said 20 minutes at 350°F, but the rolls came out gummy. We tested it three times before realizing the oven’s calibration was off. The fix went live within 48 hours. Estelle Beaudry caught it after a reader emailed—no one else had noticed the discrepancy. We now include oven-testing notes in every baked-goods recipe.
- 2Mislabeled flour type in the soufflé guide
The recipe called for all-purpose flour, but the soufflé collapsed because cake flour was needed. It stayed online for six months before a commenter pointed out the difference. Estelle Beaudry rewrote the section and added a flour-type chart. Now every recipe specifies the exact flour and why.
- 3Broken link to a vintage cocktail source
The link to a 1920s cocktail manual was dead, but we didn’t notice until a reader asked where the original recipe came from. It took a week to track down a working archive. Estelle Beaudry added a ‘verified source’ tag to all historical recipes and set up a monthly link check.
What those three changed
These mistakes forced us to build three new rules: one for testing, one for labeling, and one for maintenance. The log isn’t just a record—it’s how we train ourselves to spot the next one.
Rules that came from mistakes
- Test every baking time and ingredient combo at least twice before publishing (from the cinnamon roll mistake).
- Label flour types, oven temps, and historical sources clearly—no assumptions (from the soufflé and cocktail mistakes).
- Check all external links monthly, and tag unverified sources (from the broken link).
The people behind this
Estelle Beaudry is the founder and editor of *Cake Recipes Sugar*. You’ve just met them through the mistakes they’ve fixed—because the best way to trust someone’s work is to see where they’ve failed and still kept going.
This site exists because Estelle believes recipes should be honest: if the cinnamon rolls turn out wrong, you deserve to know why.
Keeping a log like this isn’t easy. It means admitting when the work isn’t perfect, even when no one else is looking. It’s uncomfortable to write ‘I got this wrong’ in public, but that’s the only way to prove we’re serious about getting it right.
Estelle does it anyway because the alternative—pretending everything is flawless—is worse than the truth.
One mistake that never made it online? The first time Estelle tried to make a perfect meringue, she overwhipped the egg whites into a sticky mess. She threw it out without telling anyone, but it taught her to watch the bowl closely. That small failure saved dozens of recipes later.
Tell us. The contact page is there for exactly this: to help us fix it before someone else notices.
There will be a next one
This list isn’t finished. We’ll add to it every time we catch a mistake—big or small—and we’ll keep fixing things, even when it’s embarrassing. If you spot something we missed, use the contact page. No shame in getting it wrong, but there’s plenty in leaving it there.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.