Up this week - the Berry Surprise Cake. On the outside, it looks like just a regular old cake...
But on the inside lies the surprise...
Gorgeous, delicious strawberries.
Dorie suggested using raspberries for this, but I'm not a big fan of them. I was hoping for a cake that would remind me of strawberry shortcake and fortunately that's just what I ended up with.
But, I can't write this post letting everyone think this was a breeze for me to make. So many things went wrong that I almost threw in the towel. To begin with, I had pockets of flour in my batter but I didn't want to overmix the "diva" batter per Dorie's instructions, so I worried about how it would turn out once baked. And the recipe calls for using an 8-inch pan. All I had was a 9-inch, and I wasn't about to run out and buy a new pan just for this cake. So I used what I had and ended up with a very short cake, which perhaps could also partly be attributed to my batter not being perfect.
And do you think slicing off a layer of a very short cake is easy? Nope, it's not! So the top layer that I took off was very uneven and broken. Then, because I wanted to make matters worse, I followed the wrong directions for the filling. I started out with the cream cheese as called for, then Dorie said to add the sugar, the vanilla, and the cream. Well, I flipped the page back to read the quanitities and accidentally read those of the frosting (which also used sugar, vanilla and cream). So I put in powdered sugar (instead of granulated) with my cream cheese, too little vanilla and the wrong amount of cream. Like I said, things weren't going my way. But it tasted alright, so I decided to just go with it.
Then, in went the berries. Because my cake was so short, I couldn't get in as many as I'd have liked. So it was just a small layer of strawberries for this cake. Fortunately, it ended up tasting quite good despite my frustrations with it. I served it up to some family who also seemed to enjoy it. So all turned out well in the end! And if I ever make this again, I'll buy a 9-inch pan and read the directions a little better.
Many thanks to Mary Ann of Meet Me In The Kitchen for selecting this week's recipe. If you'd like to find the recipe, follow it correctly, and make this yourself, go to her site!
Up next week: Ginger and Chocolate Gingerbread.