Help with a dry cake!
I over baked it----got busy and forgot it. I'm the Director of Food service at the local law enforcement facility. It doesn't need to be gourmet but would like it to be palatable. It's for the birthday of one of the jailers.
Can I re-warm it, poke holes and pour caramel sauce over, then top with whipped cream and chocolate shavings? Will that cover up the dryness?
Any help will be appreciated.
what kind of cake is it? I love pouring lemon syrup on top of and into cakes. YOu can also brush the sides with it.
Caramel sauce will help anything. What flavor of cake is it? If chocolate, you could make a glaze out of coffee or some sort of liqueur and pour it over. Look at a rum cake recipe to see how much glaze a cake will soak up. It definitely won't be dry after that.
Like this one: http://baking.about.com/cs/cakes/a/ba...
Looks like about 1/2-3/4 cup glaze poured over the cake with holes poked in it.
It's a chocolate cake so I think a coffee glaze might go well. I like the idea of rum but guess it wouldn't be appropriate for a law enforcement facility, lol. I love the lemon idea for a white or yellow cake.
Thanks for the ideas.
you could also do raspberry or cherry instead of the coffee. melt some preserves with warm water. slice the cake into thinner layers. if you made 2 pans, slice each in 2 or 3. generously slather each piece with the sauce. this works best on the *cut* side instead of the smooth side. more preserves and frosting or whipped cream on each piece, then assemble. if it sits overnight, it will be even better.
How about serving it with whipped cream and strawberries? The dryness might be balanced nicely with the creamy and juicy textures. Or make a rasberry sauce for folks to pour over their own slices?
Make a simple syrup and lightly douse the cake with it. You can add some flavor to it with some rum or amaretto or frangelico...
You can poke holes in the top of the separated layers and soak it with either Grand Marnier or Frambroise for a chocolate cake, rum for a spice cake, or a plain simple syrup (1/2 sugar and water by weight and brought to a boil and cooled) with a bit of vanilla extract, for other cakes.
Fill, frost and garnish as usual.
Probably too late for this but you could do it like tres leches cake and pour cream, evaporated milk and sweetened condensed milk over it.