I am making a 2 layer 9" round cake for my DH's birthday tomorrow. I baked a DH Devil's Food cake (and added extra egg and pudding mix) following the recipe for pound cake on the side of the box. I got a bit confused with bake time since the pound cake is suggested to be baked in a bundt pan and set my timer for 40-50 minutes (oops ).
As I started to smell the cake (a trick that I learned from the wonderful folks here), I check on it and the cake was still crackling so I closed the oven and then forgot to check until 5 minutes before my timer. The cake was all pulled away from the sides and sort of had a shriveled edge at the top. I let it cool slightly and then turned it out on cooling racks where it cooled overnight. I have wrapped it and stuck it in the freezer before frosting.
Since I can't taste the cake...how bad do you think it would be? This is just for my immediate family (but we would like to eat good cake ). Is it worth frosting it or should I try to get another box and make another cake tonight (which would mean that I wouldn't have much time to fully let it chill before frosting).
If it is a little dry, I'd suggest poking some small holes and pouring a glaze on it before you ice it. Do you have any orange liquer on hand? That would do the trick and is wonderful w/ chocolate cake. Yum! Or just make a simple syrup to drizzle over it. I hope this info helps and/or you get more advice.
So I just pulled my cake from the freezer and the center has spring to it, but the edges are rock hard. My DH suggested just cutting off the hard parts. I am debating about picking up another box of cake mix or just proceeding like that. Thoughts...
Another update...I cut off the edges of the cake just out of the freezer. First, I cut too much and realizing that it was moist on part of the area I had cut to remove, I made a new ring closer to the edge (so my cake has a ring around the outside). I removed the hard edge, the cake isn't perfectly round anymore (mostly though), but I rewraped and put back in the freezer. The scraps are out on the counter and as they come to room temperature they are a little tough on the very edge, but nothing that a nice coat of frosting couldn't fix. Let's hear it for overreacting in the strive for "perfection". So now I don't have a 9"round, probably more like a 7". Oh well. The type of lesson that comes from experience - this is only my 4th cake since I have begun this "hobby" (I had baked cakes before, just nothing worth bragging about ).
Don't you just appreciate it a little more knowing what you went through? I am sure your cake will be delicious, I normally start checking my cakes at 25 mins. Mo matter what pan or what type of cake. It is a great way to ensure that your cake: 1)don't overbake, 2)don't burn.
Enjoy and Have a happy birthday celebration[/b]