Fixing a Cake Disaster: Sugared Fruit to the Rescue
December 12, 2008
It’s one of those philosophical questions that all bakers and cooks must face at some point: when is a cake worth saving? You’ve baked an amazing dessert for a function, the house smells amazing, you turn over the bunt pan and … half the cake remains stuck in the pan. The good news is the kids can now have a piece of that delicious chocolate cake they’ve been smelling for the past couple of hours. The bad news is your cake is ruined.
Or is it? Well, there’s the obvious solution of a glaze on top. Tried it. Still looks like the second hole on the golf course with all the missing divots.
I needed something to cover the glaze and the flattened top. Sugared fruit is a wonderful and seasonally appropriate way to decorate a cake and cover a multitude of flaws. All you need is fruit (hard skinned fruit works best), egg whites (I use meringue powder) and super-fine sugar (pulse regular sugar in a food processor if you don’t want to make an extra trip to the market).
Simply brush the fruit with the egg whites, cover with sugar, and let dry. Simple as that!
Doesn’t it look like I always meant to put those gorgeous sugared fruit atop my chocolate cake? It’ll be our secret.
(I use this recipe for my go-to chocolate cake. Try it – I know you’ll thank me.)