My Disastrous Cake!

Chocolate Cream Cake

Looks pretty decedent, huh? Yeah, too bad this is what is was suppose to look like. Ha!

Keep scrolling to see the process and how it actually turned out.

A layered cream cake. Sounds pretty self-explanitory. Boy was I wrong!

First you bake two Devil food cakes. Easy enough.

Then you make the chocolate frosting and then the stabalized whipping cream (you had unflavored geletin to your whipped cream and that supposedly makes it strong enough to support the layers of cake.)

Fine. I did all that. But here is where everything started falling apart - literally.

Cutting the two cakes each in half isn't as easy as it looks, but it is still manageable. But then you're suppose to lift one layer onto a serving plate - how do you lift a thin, crumby layer of cake without it breaking? Somehow I did, and then I smothered it in a thick layer of cream. Fine, but then I had to lift and flip another layer of cake and have it land perfectly aligned with the other without breaking. Yeah right. Oh well, I pieced it together. Maybe the frosting will cover it up.

Then repeat the process - remember, with each layer of cake you have to flip it higher than before.

At this point my cream starts oozing out the sides, the cake has broken, and now I'm supposed to frost it. The moment I start frosting I find I'm just tearing up the cake! What a mess. I finally forgot the spoon settled with smoothing it with my fingers until the frosting mostly covered the top layer of cake. I didn't even bother trying to frost the oozing sides. Honestly, it resembled an obese oreo cookie!

Next time - if there is a next time - I'm freezing the cake, refrigerating the cream, and covering it in a smooth, liquid-like gnash instead of frosting.

By the time I finished I was so sick of cake I didn't want to eat any of it. I gave some to a neighbor, and I would have taken it to church but the next day was fast Sunday; the rest went into the garbage this morning. What a waste.