Right now, I have gluten-free, egg-free carrot cake in the oven. I placed a sheet pan beneath the cake pan (this time before the massive, bubbly explosion), just in case. In about 30 minutes, we should have either a wonder, another disaster, or-- let's be honest-- something in between. So really, all our bases are covered.
UPDATE: Apparently, it's impossible to actually bake something that's gluten- and egg-free. After doubling (DOUBLING!!) the cook time, I'm still left with slop. Fail.
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