Any nauseated people needing a slice of cake, feel free to let us know. We’ve got you covered.
We wanted to accomplish several goals here, and may have succeeded in none of them (our only hope: it tastes OK).
- Our goals:
- We had some frozen strawberries we needed to use up.
- We had yet to use a 9″ round silcone cake pan we’d bought in April in K.C.
- It’s cake (well, it was supposed to be)! That’s reason enough itself!
- We wanted to try our collective hand at a layer cake, foolishly believing we’d garnered the experience and the equipment to tackle such a dessert.
- Our urpy-looking results:
- Our oven slopes, apparently. This is not a terribly big deal for single-layer baked goods, because it also heats somewhat unevenly and necessitates a midway rotation for just about everything. But if you want to stack cakes, a level surface is pretty important. We even tried offsetting our layers against each other to no avail.
- We were going for a cake like this one, but when we realized we’d need to refrigerate uneaten portions, we had to ditch that plan. We just don’t have the fridge space.
- We adapted a recipe from our old standby reference for the frosting, but the extra moisture from the strawberries made it look like flash-flooding from a chunderstorm.
Maybe it’ll harden up over night and appear like we meant it to look that way (except for the slant — there’s hope there).
It did in fact firm up overnight some, and it actually tastes pretty good. Still looks like someone won the daiquiri contest, though.