This is what happens when you haven’t baked for your family in over a week. You start throwing together odds and ends just to come up with something to satisfy your sweet tooth. Last weekend I had a special order for a full sheet cake. One half yellow, the other half white. As I’ve done before I combined a scratch cake recipe with a boxed. I’m not comfortable enough yet to go all scratch with large cakes. Well, the yellow cake fell and I don’t know why. It tested done but after cooling for about ten minutes the center sank. In the meantime the white cake was in the oven, same procedure; half scratch half boxed. It turned out beautifully, yippee! The next morning I baked another yellow half sheet. This time all from a box, didn‘t want to take another chance.
Still, I wasn’t about to throw away an entire half sheet cake because it had a stinking sink hole. Waste not Want not! I decided to use it for practicing with fillings, frosting and just cutting it up for different desserts. Here’s what I came up with. I used my 5” round pan as a template and cut two cakes. I placed them in a 6’’ round lined the bottom with a parchment circle, and fitted an acetate band around the sides. In case you’re wondering, I used a 6’ pan because I didn’t want to do any more trimming to get a comfortable fit in the 5” one. So any-whoooo, I placed one layer in the pan and piped a generous amount of chocolate mousse (boxed) on top. Next came another cake layer. On top of that I spooned softened vanilla bean ice cream on top and smoothed it out. I covered the entire pan with plastic wrap and put it in the freezer overnight.
After unmolding it I added some raspberry sauce for a bit of color. Today we have dessert, Tah Dah!!!! And no one is excited but me. It is soooo not the most perfectly executed masterpiece I envisioned, but it’s edible and it tastes good. I’m only slightly black and blue from beating myself up about not taking more time with the piping and filling of the layers, but oh well. I have the rest of my life to get it down pat. A five inch cake yields about four nice sized servings. We don’t need more than that because I have something else planned. Onward and Upward food friends!!!!