The other day I had a request for a birthday cake. No problem, I thought, I can totally rock this…I’ll just do a cute little three-layer, 6-inch round cake like I’ve made before. Done and done. Or so I thought.
As I started to assemble the cake, the layers began slipping and sliding everywhere. I freaked. Why is this happening??! Crap! And then I started noticing how hot is was in my house…INSANELY HOT. I looked at the thermostat–80 freakin’ degrees!! I promptly turned the thermostat down to 75 but it was too little, too late…there was no recovering this cake. What to do??? A trifle was my only option and thankfully the person who requested the cake was more than happy to go that route. Whew! So I made a decent recovery and still ended up with something that tasted amazing and looked pretty. Gotta love baking in the heat of summer. Lesson learned!
P.S. The trifle consists of white cake, homemade raspberry filling and white chocolate almond cream cheese frosting. YUM.
