As y'all probably guessed by the title I did not make Baby Cakes, I didn't feel like messing around with my four inch pans and decided to make a 12 inch cake alternative instead. And why yes I do have a 12 inch spring form cake pan, I'm hard core.
The resultant cake was delicious. There is nothing like fresh rhubarb and loved the flavor it imparted. I couldn't find crème fraîche nor did I feel like making it so I used the third alternative listed in the recipe, sour cream. It worked out very well, though I would like to try making the cake sometime with crème fraîche. Also I think it was easier to make it in one pan than 8 (!) mini cake pans, it would be tricky dividing the caramel between all those pans.
Oh and my one modification, I lined the cake pan so I wouldn't mess up the rhubarb when I turned out the cake. It was very easy to peel off after I removed the spring form pan from the overturned cake.
This would make an excellent brunch or tea-time treat. Next time, and there will be a next time, I might just halve the recipe for a more manageable quantity of cake.
5 comments:
We loved this recipe too. I agree, big cakes are quite unmanageable! But looks like you had great success.
It was a great cake. I agree about the 8 pans. I think next time I am going to go the one pan route! Great job!
Wasn't this a great cake! I thought (and wish I had) of lining the pan and didn't - the topping did stick to the pan. No worries though - slap it back on and the flavor trumped any malfunctions!
We also made a big cake, since we didn't have baby cake forms. This worked out very well. The cake was delicious and we look forward to making it again. Great post.
Lining the pan was a smart idea. I think I'll do that in future, too. I had to spend a bit of time rearranging the bits of rhubarb that stayed behind!
Post a Comment