Last night, there was a cake debacle.
Thankfully, Olivia’s Baby Cake made it out unscathed.
The cake for the rest of us?
Well, it’s delicious.
But for awhile, it wasn’t terribly pretty.
We made a Sour Cream Pound Cake. It has a lot of butter in it, so you know it’s going to be good. We decided to bake it in a sheet-cake pan, so we doubled the recipe.
They we put it in the oven, and started reminiscing about the time we baked my Aunt and Uncle a (very crooked) wedding cake for their anniversary, and all the cake batter overflowed in the oven, and we had to scoop it out with mixing bowls, (and we ate cake for a week).
And then we checked on the cake, and it was about to do the same thing.
So then we thought, ok, we’ll put a pan under it. But that didn’t fit.
Then we thought, we’ll move it to the top rack and put cookie sheets under it — but it was too full and wobbly to move.
So we left it where it was.
It didn’t overflow.
But it did get enormous. It was so big, when we took it out of the oven, it was almost touching the oven rack above it.
When it came time to flip it out of it’s pan to cool, we also discovered none of our cooling racks were big enough.
So, we MacGyver’d something together, and flipped that giant cake over.
And then it fell apart.
Thankfully for our party guests, that’s the sort of thing you can fix with tons of chocolate butter cream and sprinkles.