Tammy's Recipes
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For our guests We made this two-layer chocolate cake for dessert to serve to our guests today. We had grand plans of making a beautiful chocolate cake with a layer of cream filling, covered in fluffy homemade frosting. We don't have any cake pans (aside from our springform pans, which are all different sizes!), so we put the batter on a jelly roll pan, planning to cut the cake in half and stack it up after it was cool. The jelly roll pan buckled while baking, so the cake came out very not-level. That might have been workable enough, if Eliyahu (2) hadn't decided to pick in the cake as it was cooling on the counter. Cakes with holes in them tend to fall apart when being moved. Our filling didn't turn out (new recipe we were trying), but the frosting did. We stacked and frostened the cakes as best we could. When our guests arrived, we informed them that we had a disaster to serve for dessert, and told them of the many things that had gone wrong with our lovely cake.  After we ate, Joshua put the cake on the table to be cut. Our (kind) guests suppressed their laughter, and one even remarked, "It doesn't look bad!" Joshua and I were rolling with laughter at that comment/compliment, so she added "Well, I mean... after how you described it, I was expecting something a lot worse!" It did taste good. I think we're going to give up on two-layer cakes until we get some better pans. Our last two-layer cake (a few weeks ago) was made in our springform pans and looked almost as laughable -- though it tasted fabulous. (Recipe coming later today if I have time!!) I hope by the comment up above you were talking about a Martha Stewart looking cake and not referring to the many other Martha's...the one thing I do not like about my name when referred even to the bible Martha temperment! I used to all the time complain about the pumpkin pies on thanksgiving as they always had finger marks in them from my brother. When I got married and lived far away for a couple Thanksgivings, I really missed them, even the finger marks! Ugly food with good company is much better than perfect food alone.... Honestly, the first thing I thought when I saw the picture of the cake before reading this entry was, "Oh yum!" I mean, yeah, it doesn't look like a magazine photo cake but it looks like a good tasting cake! Ruth And the taste is all that matters any way.And I am sure it was really good! Like my dad always says... "Hey. It' gets chewed up anyways, doesn't it??" Do you have a 9" cast iron skillet or two? I've baked layer cakes in my cast iron skillets before. I greased and floured them just like you would a round cake pan, and they turned out pretty good. Kolfinna Hi, Tammy. I chuckled when I read your entry re: the jelly roll pan buckling. I used to use a metal one when I made bar cookies, and the same thing would happen: I would hear the "twang" of the buckling in the oven and wonder if my cookies would be half done/half raw :) Then my friend told me about the awesome Pampered Chef stoneware jelly roll pan- it is so great!! My cakes and bars are LEVEL (imagine that lol). You might want to check e-bay for one; that's where I got mine. At any rate, I really enjoy your site :) Sherri I have a two extra round cake pans, if you want them. They're brand new, we just received a few too many as wedding gifts. If you would like them, I'd be happy to send them to you! My mom's birthday cakes always look funny--and she has round cake pans. :) We always say, Well, just think what it looks like in your stomach. Post new comment |
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And yours looks yummy, too even if it's not a Martha-looking cake.