Monday, March 12, 2012

My Own Special Touch

My sisters and mom are the only people on the planet that will get the title of this post.  It's still worth it though.

I decided to make a cake on Friday.   I found this recipe called Grandma's Chocolate Layer Cake.

(Which is sort of misnamed if you ask me because the cake is not chocolate, just the frosting.)

(But who am I to judge?)

I more or less followed the recipe.  (Following recipes to the letter is not exactly my forte.)

I don't know if I didn't grease the pans sufficiently or if I should have taken them out of the pans earlier (it was silent reading time and I lost track of time) or maybe it was something else altogether.  But the cake would not come out of the pans.  I tried all my usual tricks and ended up with this:

I (naturally) nibbled some of the crumbs and the cake was very good.  I had to salvage it somehow.

I remembered cake pops which are delicious but troublesome.  They are made with cake crumbs and frosting.  (And I had cake crumbs!)

I cut the frosting recipe by 1/3 (probably--my math in my head skills are dodgy).  And why 1/3?  I don't know.  I also had neither bittersweet chocolate nor milk chocolate.  I used a combination of semi sweet, unsweetened and white chocolate.  It worked.  Can you go wrong with chocolate?

Then I added pieces of cake:

It resulted in a sort of indefinable creation:

It was the consistency of cookie dough and reminded me of the pudding cakes Adam used to bring me back from London.  Delicious.

Later, after dinner, I arranged balls of the concoction with raspberries and whipped cream.  Gavin was here with us and watching me arrange. He asked, "Are you making faces?"  I told him I was making something much more exciting than faces.

He said, "What is more exciting than faces?"

Probably nothing now that I think about it.

But if ever you ever wreck a cake, don't despair.  This was pretty good.


Marianne said...

This is Liberty and that looks SO good!!!

Olivia Cobian said...

Looks lovely. Will you make me some?

lifeatthewhitehouse said...

Sounds delicious!

However, if you want to keep a cake in cake-form, I learned a trick to remove cakes from their pans from the Food Network....After removing cake from oven, place pan on a rack so the air can circulate around it, and set the timer for 15 minutes. Then gently invert the cake pan over a plate. It is usually cooled enough to pop out and not soggy on the bottom from the steam condensing at that point. Then finish cooling the cake on the rack! It totally works!

Thelma said...

Heather, that works REALLY well unless you're reading and ignore the timer when it goes off. :)


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