While this cake did not turn out anything like it was intended too, in this case its probably the best thing that could have happened. Susan, my darlin’s mother called it rustic. I think it fits. Fancy but not pretentious. A cake you can eat.
My darlin, Walker and I were charged with making a dessert for his co-workers wedding and it took us at least a week to decide what to make. A wedding is a special day and Walker was hesitant about trying out a new recipe. So we set out to make what we thought was a standby carrot cake. The recipe I used is supposed to make one 9 in. cake. But since this was for a wedding I wanted it to be a bit more elegant, and feed more folks. I figured I’d just double the recipe. Simple, right? Then I realized that our cake pans were only 8 1/2 inches. Well, we’ll just make three layers.
But, there was so much batter we had to make four!! Yes, a four layer carrot cake. When it came time to remove the cakes from the pans, even though I had buttered and floured the pans before hand the first batch did not want to come out. I think I was a bit eager and tried to get them out before they had cooled sufficiently. But we rescued them nonetheless (after some time in the fridge). Plus, its amazing what frosting can be used for – in this case, cake glue. (more…)