I’ve said I liked to bake in My 10 Things About Me post. Now here’s the proof. I had to bake a dessert for this school function. Yes, I had to bring something. If anyone said academics was the limits of the skills that a teacher needs to have, well frankly, they were mistaken. When it came time to think of a dessert, I had one in mind that I knew that people would like.
I wish I could say that I was like the Pioneer Woman and made everything from scratch. I’m not. I’m sure you can modify this cake and make it from scratch.
I did not.
You can even easily modify it to make it more healthier.
I did not.
I used the quick and easy way. I am in no way a chef. If anyone has ever since the Pinterest fails. I’m sure my creations would end up right up there. I do like to think I’m a cook. My food might not look award winning or the best, but it sure as hell will taste delicious.
1 box yellow cake (Plus the ingredients listed to make said cake. Mine included the use of 3 eggs, 1/2 C oil & 1 C water.)
2 mini cans of pineapple juice
I pint heavy cream
1 C sugar
1 tsp Vanilla extract (or to taste, I usually use a bit more since I do like the vanilla flavoring.)
When it comes to backing, I’m hard press to actually follow the amounts. I’ve thought about becoming a chef but I quickly realized that if I did that I would lose the fun of it as I have indulged in my fair taste of Hell’s Kitchen and know that the life of a chef is stressful. I don’t want that. I’ll stick to teaching.
Whenever I start a new recipe, I always follow the ish amounts. If it said it required 2 cups of flour. I put 2 cups-ish. That’s assuming I use a measuring cup at all. I know. I know. That’s not very professional, but I’m not one. I do this for fun and I have a skill. With the exception of baked fruit pies, I have yet to mess up any type of dessert. I say that honestly and not to toot my own horn. I once made creme brulee and I got three marriage proposals. I knew they were joking, but apparently it was that good.
Regardless, when it comes time to make this recipe, I wish I could take credit for creating it. I can’t. This is actually my aunt’s recipe and she makes it double tiered with a layers of strawberries in between. I would have done that, but I forgot to buy strawberries. So we will just have to do without.
The first part is easy. Make a yellow cake. Just follow the instructions on the box on how to mix it and how to bake it. Nothing to creative. I wish I could say there was.
Once you finish baking it and you’ve pulled the cake out of the oven. Start making small incision with a knife over different parts of the cake. I did this while it was still in the pan. Let it cool for about 5 to 10 minutes.
Once it’s cooled a bit, open the can of pineapple juice. Pour the juice evenly over the cake slowly. Allow the cake time to absorb the juice before you pour another layer. I repeated this about three times or until all the juice was gone.
Afterwards, allow the cake to sit until it is completely cooled down. You can even refrigerate it and finish it off in the morning.
Take the cooled down cake out and place it on a plate. Now comes time to make the whip cream topping.
You can just buy the store bought whip cream if you are short on time, however, I like making mine. I comes out tasting heavier and in my opinion is even better than the store bought. However, if you lack baking skills and just wanted to make something that will impress, using the store bought is perfectly fine. It’ll just be a little lighter.
To make the whip cream: Pour the heavy whipping cream into a large bowl. Then pour in the vanilla flavouring. Get a handheld mixer and as you have it going on the highest speed start to slowly pour the sugar into the mix. Most recipes will say it’ll only take a minute or two. They are lying. This takes about 10-15 minutes of standing there, mixing it together. You will notice that it will start to form stiff peaks. I like my whip cream a bit heavy, so I make sure to over beak it, but stop when you feel like consistency is right for you. Keep going, it will eventually get stiffer. If you noticed that it’s not, add a little bit more sugar. It should work then.
Now comes the decoration. I like to pipe, but using a knife and spoon works just as well. Make sure that the cake is fully covered with the whip cream. If you like a lot of frosting on your cake, do not be afraid to pile it high. Perfect cakes are non-existent, there are only perfect cakes for you.
Once covered, sprinkle the almonds on top. IF Allergic: Skip this step. Feel free to add any fruit on top. Strawberries go great with this and I’ve been thinking of crushing pineapples mixed with sweetened coconut slices on top, to give it a pina-colada flavour. I might try that out next time and let ya’ll know. This cake is a perfect cake for a summer party or a brunch. It’s light and airy and the fruity tropical flavours will spice up any party.
When all is said and done, your cake should look something like this:
So this was my end product. I hope that it taste as good as it looks. Honestly, I’m excite to have people try it. Baking truly is something that I love to do. It’s just hard when I’m single and there really isn’t such a thing as baking for one. Since I’m trying to lose weight, it means even less of an opportunity to actually bake.
If you all have tried to make this cake, or if you made it and added your own spin to it, please let me know about it in the comment section below. I’d love to hear how it turned out.