Tuesday, July 10, 2012

Two Ingredient Cake Tips

As you may have read (or not) my boys' birthday was this weekend. One of them is severely allergic to eggs. So I went in search for the perfect birthday cake for them to smash. I found the two-ingredient cake.

It tastes fantastic! I had plans to make two huge cupcakes, one for each boy, and regular-sized cupcakes for the party-attendants. First I made a big cupcake using my mold. When I tried to pop it out, the cake fell apart and turned into a mess! Oh well, onto take two. I made a 13 x 9 cake. I let it cool all night (mainly because we were up until 12:30 making cakes). The morning of the party I popped the cake into the freezer for a half an hour or so. Then tried to pop it out of the cake pan and... same results.

My husband walked in at this time, while I was spitting and sputtering to myself (or maybe anybody who could hear). He offered make a power run to buy a cake. But remember? Egg allergy.

I had to walk away for a moment. When I came to and decided to frost the cupcakes, I absently started to arrange them on the (handmade) cake boards. I can do this.

I arranged 7 cupcakes to resemble a 1. Then I took broken cake chunks and stuffed in all the holes. Next I generously frosted. The outcome....

Not too bad. Although the boys did not dig in the way I had anticipated...

They honestly only got this dirty because they got help, clearly the enthusiasm is lacking...

My tips? Two-ingredient cake is moist, really moist. It will not hold well for a decorated cake, or a mold (unless I was doing something drastically wrong). My second piece of wisdom- this cake makes a wonderful truffle (I think that's what my concoction may be called. I layered the broken cake (smashed it up a little more), vanilla pudding, and peanut butter buttercream frosting left over from the cupcakes in a bowl. It went fast! This stuff is amazing!

Have you tried two-ingredient cake yet?

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