The things we got wrong
This page is a log of corrections—proof that even a site about baking can get the basics wrong. It’s not a list of triumphs, but a record of what we fixed, so you can see what we’re still learning.
Most sites only show their best work. Here, you’ll find the opposite: the mistakes we caught, the methods we scrapped, and the pages we had to take down. If you spot something that doesn’t add up, you’ll know it’s not because we missed it—it’s because we’re still working on it.
Three we had to fix
We only publish corrections that lasted more than a week, or that more than one person noticed. These are the ones that mattered.
The oven temperature chart that was wrong by 25°F
- 1Published a chart with incorrect Fahrenheit conversions
The first version of our baking temperature guide had Celsius-to-Fahrenheit conversions that were off by 25°F for every recipe. The numbers were pulled from an old spreadsheet that had never been double-checked. Omar Sandoval caught it, rewrote the entire chart from scratch, and verified it against three independent sources. The corrected version stayed up for a month before we replaced it with a dynamic converter tool.
- 2A no-bake cheesecake that wouldn’t set
The ‘5-Minute No-Bake Cheesecake’ recipe promised a firm texture in five minutes, but every tester ended up with a runny mess. It stood for two weeks before we realised the gelatin measurement was in grams instead of teaspoons. Omar Sandoval tested it himself, adjusted the ratios, and rewrote the instructions. The new version included a warning about humidity and a troubleshooting section. It’s still the most commented-on recipe on the site.
- 3A mislabeled flour type in a bread recipe
The sourdough starter guide called for ‘bread flour’ when it needed ‘all-purpose’—a mistake that made the dough too stiff for beginners. It went unnoticed for a full month until a reader emailed to say their loaf collapsed. Omar Sandoval fixed the text, added a note about flour choices, and included a photo comparison of the two results. The page now has a ‘Flour FAQ’ section at the bottom.
What those three changed
These fixes led to three new rules: never trust a single source for measurements, always test recipes in-house before publishing, and label every ingredient with its exact role in the dish.
Rules that came from mistakes
- 1. Measurements must be cross-verified – Every conversion or ratio is checked against at least two independent sources before publication. *(From the oven temperature chart.)*
- 2. Recipes must be tested in-house – No recipe goes live without being baked (or mixed, or proofed) at least three times by the same person. *(From the no-bake cheesecake.)*
- 3. Ingredients must specify their function – Every flour, leavening agent, or stabilizer is labeled with what it does in the recipe. *(From the sourdough starter guide.)*
The people behind this
Omar Sandoval is the founder and editor of *Cake Recipes Swirl*, and the only person who signs off on corrections. You’ve just met them through their mistakes—which is the only way to know someone who cares enough to keep a log like this.
Keeping this list is uncomfortable. It means admitting that the site isn’t perfect, that some of the most popular pages started as half-baked ideas, and that the ‘perfect’ cake photos sometimes hide a few tries that didn’t work.
But it’s also the only way to earn trust: if we’re wrong, we’ll say so—and if we’re right, you’ll know why.
Omar still remembers the first time they burned a batch of cupcakes—age seven, in their mom’s kitchen, while she was on the phone. The frosting was lumpy, the batter uneven, and the timer had been set wrong. They didn’t tell anyone.
That’s the kind of mistake you don’t put in a log, because it’s not about the recipe. It’s about the person who made it.
If you find something we got wrong, the contact page is where to tell us. No shame, no excuses—just a chance to fix it before someone else notices.
There will be a next one
This list isn’t finished. The next correction could be about a mislabeled ingredient, a failed technique, or a recipe that didn’t turn out as written.
If you spot something that doesn’t add up, let us know—whether it’s a typo, a wrong measurement, or a method that didn’t work in your kitchen. The contact page is where to send it.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.