I think we’ve all been there. That moment you realized you screwed up while making what should have been a dessert masterpiece but instead looks like a total flop? Sometimes those flops can turn into the most delicious desserts and a completely avoided disaster. Such was the case this past weekend when I made a vanilla custard for my husband’s birthday cake. The recipe called for four egg yolks or whole eggs and I decide to go with whole eggs because that is easier, right? WRONG!
Whomever added this Cream Custard Cake Filling recipe to the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 decided to give two very different options for eggs, thinking it would be fun to torture us non custard experts. Adding the entire egg makes this custard way too thin for a cake but perfect for berries.
So what is a girl to do? Slap some berries, leftover cake (from leveling my cake tops) and the custard in some parfaits and call it a delicious dessert. That’s what.
Ever wondered what happens to a cake roll that is left wrapped in the towel too long in a humid kitchen? Well, it goes from cake roll to cake crumble and with a little ingenious thinking, a black forest cake trifle.