Oh No! My Cake Stuck! Creating Divine From Disarray
It’s inevitable that eventually there is going to be something that goes awry in your kitchen. I have been cooking for years, starting when I was probably 3 with my Home Ec/Elementary school teacher Mom. Even the most experienced cooks have moments when things just do not turn out the way they should.
I remember once when I was little my mom was in the kitchen making a pie crust. There were years of education and experience in this lady’s pocket, and she normally could make a pie crust without even having to really think about it. On this particular day, however, things just were not going according to the norm. I remember we were sent into our toy room to play because she was getting annoyed and didn’t want to either take her frustrations out on us or cuss in front of us, I’m not entirely sure of the motivation. I know that we did as we were told and could hear all kinds of racket coming from the kitchen. Finally, after many attempts to get the pie crust to behave as she wanted it to, we all heard a loud THUMP as she gave up and slammed the pie crust dough into the trash can. Every time I have something go awry in the kitchen I remember this moment and know that it happens to even the best of us.
So this week when I baked City Spouse’s birthday cake (recipe coming soon) for some reason it stuck and I had to find a way to fix it.
The cake literally crumbled in my hands as I tried desperately to pry it loose from the cake pan. I honestly tried every single kitchen utensil I own in a feeble (and failed) attempt to rescue it from the fate that I knew was coming but did not want to concede to. (Yep, I’m stubborn.)
Finally, I just gave up and let it crumble.
So I crumbled it some more.
Once I had it all good and evenly crumbled, I got out some of my pint size mason jars. I always seem to have tons on hand. I started scooping the crumbs into the mason jar, filling it about 2/3rd of the way up the jar. Then I got out my handy stamper tool (yep, another canning utensil) and packed the crumbs into the bottom of the jar tightly, trying to keep the top as level as possible.
I put a thin layer of icing on this layer before I added more crumbs and repeated the process. I ended with a layer of icing and a reusable plastic lid for the jar and then popped it into the refrigerator to let it “set” a bit.
*Neat tip for regular mouth mason jars: the lids from your peanut butter containers fit perfectly on the mouth of the jar. Make sure you are keeping these in order to prepare for canning season. I use these plastic lids to keep the extra from a batch of produce I’m canning for immediate use from the fridge. *
Now your cake did not go to waste. You have a super-cute presentation of your baking. Everyone will think you packaged and presented it in such a cute way.
The only one who will know the truth is YOU.Oh No! The cake stuck! Learn how to make something divine out of your disaster.… Click To Tweet
City Spouse saw the disaster, but that’s not typical. And he tried to help me unstick it by freezing it, hoping it would pop out if it was solid. I think because it was a dense homemade cake is why this failed. But A for effort!!
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