Let’s Eat Cake! . . . Epic Failure?
Let’s Eat Cake!
The challenge: Bake one cake a month. Take photos during the process or at least of the finished product. Tell us about the experience and share the photos. Then EAT the CAKE!
In a totally RANDOM drawing done on behalf of each participant by Mr. Tommy, the first round of recipes have been picked and handed out.
Yellow Layer Cake with Chocolate-Sour Cream Frosting
Are you ready to eat cake? Let’s get started!
Ok – here ya go!!! I was laughing so hard during this! My helper was complaining that she couldn’t take pictures because I was making her laugh, too. It was hilarious!
I bought two sets of new cake pans to start this adventure! I have two “old” pans – don’t even know if they’re nine inch or eight inch. I needed three rounds for this cake (each split in half so I’d end up w/6 layers), and I wanted to make sure they were all the same size, etc.
The cake batter was easy to make and I thought it turned out good – fluffy and good consistency. The cakes took a little longer to bake than the recipe said, and ended up with “crispy” edges – kinda like when there’s too much butter in a chocolate chip cookie and it spreads and gets crispy (?) – so I didn’t adjust for altitude, and I think that I should’ve added more flour (live and learn)! When the cakes were cooled and I cut them in half, it seemed like the “tops” were bigger than the bottoms, but I wasn’t comfortable trimming around the edges – the cake seemed too “crumbly”.
The frosting recipe was a sour cream chocolate icing – you mix it up and let it get thicker in the fridge as it cools (recipe called for 30 minutes). Well, I let it set all afternoon and finally decided it was probably as thick as it was going to get.
So. . . I put the first layer on the cake stand, topped it with the icing, smoothed it to the edge, put the second layer on, topped it with icing, smoothed it to the edge, then the third, etc., etc. By the time I got to the fifth layer, things were obviously off-kilter and leaning towards one side. I tried to smoosh everything back to the other side without making too much of a mess – there was a little movement in the right direction, but obviously not enough. I went ahead and put the final layers on and noticed how uneven the layers were (as in, the edges of the layers were radically not even). I thought I was being careful when placing the cake layers on each time, but I think the spreading of the icing created movement that made everything crooked. The picture on the recipe doesn’t have the sides of the cake frosted, but I had lots of extra frosting, and thought that maybe I could hide some of the unevenness if I threw some frosting on the side (obviously not!).
Then there was more movement and I hollered that we needed to cut a piece quick! and get it on a plate. We grabbed a dessert plate and cut a slice and rushed to get a picture of the inside of the cake on the stand.
Then while we were taking a picture of the slice on the plate, the whole cake just started cracking and sliding so I grabbed a cookie sheet for it to fall on – it was hysterical at this point – a slow (but kinda quick as it gathered momentum) mudslide.
Wow. I think the frosting was too “slick” – maybe more powdered sugar? But I didn’t want to mess with it too much when I was making it – the picture looked like it was very glossy and not too thick with powdered sugar. Now I know!
None of us were big fans of the taste of the cake, either. I’ll get the “boys” opinions tonight. – It had a tang or sourness that’s a little unpleasant. Which is surprising to me, because I love tangy/sour things – I love buttermilk and sour cream. But, not so much in this recipe! What a way to start the cake challenge! Geesh!
OMG! It was fun though, and I enjoyed the experience, and the girls and I got a good laugh!
It’s OK if you start with the epic failure – we can only get better from here! By the way, neither of the “boys” liked the taste of the cake either – both cut a large-ish slice and neither finished. It looks like it should be good – it’s just not.
Cake Image: Stephen Lewis