Last week, every night, around 10pm, Will and I had a conversation that went something like this:
Me: I want cake.
Me: No seriously, why doesn't anyone deliver cake? To my house? At 10pm?
Will: Kim, you are crazy.
Me: But I just want cake! That's all! Is that so much to ask?
Will: Why don't you just make some cake?
Me: ...well...ummm...maybe I will! Ha!
I then proceeded to go to Safeway and purchase not one but THREE boxes of cake mix and THREE containers of frosting, because they were on sale, and altogether it cost me about $8. Muah ha ha, I shall have cake forever!!!
On Sunday night (after his hockey game, and while also preparing a dinner of linguini with canned clams in garlic marinara sauce - delicious and takes zero effort whatsoever), I made cake.
I was feeling bold, and experimenting with parchment paper - I had heard that if you line your baking pans with parchment, you don't have to worry about your cake sticking to the pan. Also, less mess. Which means less cleaning. Which means a happy Kim. Even though Will usually does the dishes. I think you're supposed to cut out a nice little circle with the parchment and just line the bottom...but um...I didn't do that. I was a little concerned, because, well, it looked like this:
Cakes, pre-bake - How will this fadge?
It worked...kind of...As you can see, the cakes turned out a little flat and the sides are a little crinkled. This made for interesting frosting techniques, but really it didn't matter too much. I wonder if the flat-ish cakes are a result of the parchment? Usually, my cakes are just a bit taller. The other thing I noticed was that the bottoms of the cakes weren't as spongy as they usually are. The slickness of the oily parchment seems to have made it retain too much moisture in the bottom or something. More on that later...I tell you what though, those cakes came right out of the pans, the parchment slid right off, and with a quick rinse, the pans were clean!
Cakes, post-bake - crinkle crinkle!
The photo on the left has wax paper strips under it to keep the plate clean while icing. Did your mom teach you that trick? Mine did - and I love it. Thanks, mom! I like these photos because they clearly show the awesome crinkly-ness that is the result of my lazy parchment papering. Hey, when you want cake, and it's 8pm, and you're also making dinner, you do not have time to be messin' with cutting perfect circles out of parchment paper! No siree, you want cake, and you want it now! (actually, I wanted it a week ago, so you can only imagine the impatience!)
I am Cake! Hear me roar! With sprinkles!
The frosting is chocolate chocolate chip - Betty Crocker, I believe. The cake itself (I think) was Duncan Hines Chocolate Devil's Food. I like the little chocolate chips in the frosting - I think they added a nice touch. I would call them a pleasant surprise, but I bought the frosting specifically because it said it had chocolate chips in it.
Cake best served with ice cream, methinks.
The only problem with this cake is that the layers don't really stick together...I'm not sure what that's all about (maybe something to do with the moist-bottomed parchment thing I mentioned earlier?), but when you serve a slice, and you start to eat it, the layers kinda come apart. Not really an issue, I mean, you can still totally eat the cake, but yeah. Not something I've ever experienced before.
This did not stop us from having cake for dinner last night. And it was delicious.