So every now and then I run up against a cooking challenge that leaves me helpless. Over the weekend I had this amazing shower for my very dear friend and I planned on making a white cake with raspberry filling and a Chantilly cream frosting. In my head it was beautiful, but in reality it was the ugliest cake I have ever made, seriously. So here is my story.
I was all set to go, I had my whipping cream (a brand I don’t normally buy), powdered sugar and my Ankarsrum mixer. I put the cream in the mixer and set it to go. 45 minutes later my cream had a few bubbles. So I decided to add the powdered sugar to see if that would help thicken the cream.
I whipped it for a few more minutes and then it broke (separated and became curdled looking)! I had made sweet butter, having little to no time I added it to the inside layers because despite the very ugly appearance it still tasted good.
I then tried another batch and again I had the same outcome. At this point I was over it and iced the cake with the worst looking batch of icing I’ve ever made.
The trick to cooking is to always be one step ahead of yourself and cover your tracks. I decided to cut all of the pieces of cake, cover it with fresh blueberries, raspberry preserves and a basil leaf.
The cake wasn’t perfect looking but it still tasted delicious and the best part was I knew it was a disaster but no one else did.
