I split the cooled cake horizontally, and mixed some of the raspberry jam with some of the frosting for the middle layer. I put the whole thing back together, frosted it, and spread the raspberries on top, which made it look like someone had had a horrible accident on top of the cake, so then I tried to cover that up with more frosting, which ........... FAIL. So then I dribbled some chocolate syrup over the top, which just kind of compounded the mess.
But! It tastes great! Next time, I just have to use fresh raspberries, NOT the ones in syrup which I had, for the topping. Wanna see? Be careful ......... cover your eyes and peek through your fingers ........ The Runt's not afraid of it, so you shouldn't be either ........
Closer view? .........
HahahahahaOooooops! Well heck, like I said, it tastes good. And I stored the leftover cake batter in the fridge, and for a while, every time I went in the kitchen, I found myself mysteriously drawn to that container of cake batter like it had some kind of force field around it, and I found myself wolfing down a couple of spoonfuls several times a day. I finally threw it away for fear that the chances of salmonella poisoning (from the raw egg in the batter) were increasing exponentially with each day that went by.
Think they'll let me on Top Chef?
(And no, I do not let the cats on the table. You can see how well that's working out.)
4 comments:
Pile that baby in a brandy snifter with some chocolate ice cream and you're on Top Chef...
It's all in the presentation, baby (at least that's what I tell myself...)
I'd eat that!
I don't care what it looks like as long as it tastes good (it all goes down the same way), and you can't go wrong with chocolate and raspberry. I'm still in love with the idea of frosting mixed with raspberry jam/preserves.
I think I'll name the recipe "Trainwreck Cake." Pillsbury Bake-Off, here I come! :)
Or, I could submit it to the Cakewrecks site! Oh wait, I think you have to be a "professional" baker for that one ....
Post a Comment