Chocolate Cake

02.14.

Chocolate Trifle w/ Raspberry Buttercream Frosting

Chocolate Trifle

This is the sweet I made for my sweets today.

This was also not what I had intended to make for them. On Valentine’s Day, we tend to make it more about the kids than ourselves anymore. So, the plan this year was to do steak, potatoes, asparagus, and a great dessert. We thought it would be fun to watch the movie, Alexander and the Terrible, Horrible, No Good, Very Bad Day. (Did I Say that right? I never do……..)

Little did I know how much that movie would impact my dessert making skills.

I had this great idea to fix these individual chocolate cakes with this great ganache topping with little Wilton sugar flowers on top.

Everything was going great until I got to here:

I was all like, “Oh yeah! I got this! Came up with this on my own. Going to rock this and my family is going to think I’m a rockstar!”

Yeahhhhhhhhhh……. not so good after that. Everything went wrong!

First, this happened………………

Then,

this………………………

Thank goodness I still had this. FYI: I used a boxed cake mix.

I heart boxed cake mixes.

Not a stinkin thing wrong with boxed cake mixes.

Just sayin……….. When people say, “oh my goodness! This is the best cake I have EVER had!”

You simply say, “Awe! Thank you!” And leave it at that. 😉

So, I went with Plan B. Start stuffing wine glasses and make a trifle.

I stuffed with left over cake and fresh raspberries, with some of the raspberry buttercream icing I made earlier for the cakes.

Wanna know how I made the frosting?

This is what I did:

I took two sticks of softened unsalted butter and using a hand mixer, beat for 2 minutes until light and fluffy. Then, I slowly added 6 cups of powdered sugar, alternating between 1/8 cup of skim milk in between when the mixture got too dry.

Then,

I added a 1/4 cup of raspberry puree to the frosting, which I made by first…………

taking a pint of fresh raspberries and 1 tablespoon of granulated sugar and pulsing in a blender until it was

smooth. Since I had little left over (approx. 1/4 cup) , I used it again later in assembling the trifle.

It made the BEST tasting Raspberry Buttercream Frosting. I often use fresh berries to flavor and turn icing a pink color instead of using red food dye b/c I have an allergy to it myself. Needless to say, I have never had Red Velvet Cake and I often dream of how it may taste. But alas, I shall never know. Oh well.

Anyway, back to the trifle!

Like I mentioned earlier, after layering in no particular order, the cake, fresh raspberries, and the frosting…….. I added a dollop of raspberry puree and then some more cake and frosting.

Then, I added some more frosting ( I know! Enough already with the frosting!) and berries and finally, the Wilton sugar flowers.

It could have been a Terrible, Horrible, No Good, Very Bad Day with the catastrophe that was my cake making skills, but a very wise Pastor once told me, “Never compare your Behind the Scenes to someone else’s Highlight Real”!

So, here I am. Melted cakes and all,

telling you that you can turn a mess into something beautiful and tasty afterall.