It seems like every time I bake, I end up with random bits and pieces left over – a few ugly cupcakes or a tub of frosting that’s not enough for another project, but seems like a waste to throw away. While I usually default to the obvious solution – eating ugly cupcakes with leftover frosting – some things end up hanging out in my freezer, just waiting for the right moment.[clearboth] [fancy_images width=”300″ height=”200″] [/fancy_images] [clearboth]
A few weeks ago I made this epic graduation cake with multiple flavors and layers, and I was left with a single, thin, 9-inch square layer of white cake in my freezer. I was determined to use it, so for the Fourth of July I decided to make a half cake. Kind of a loaf-cake sized layer cake.
In case you didn’t already know, you can freeze cakes after baking. Not only is that seriously convenient, but many people even think cakes improve during freezing. I’ve heard silly theories about ice crystals and moist cake that I’m sure has no scientific basis. But I do know that wrap mine in a few layers of plastic wrap, toss them in the freezer, and they come out tasting just fabulous.
And in honor of the holiday, I filled my white cake with red and blue – strawberries and blueberries, to be precise.[clearboth] [fancy_images width=”185″ height=”150″] [/fancy_images] [clearboth]
I cut my square layer in half, to make two rectangles, and then sliced each horizontally (called torting, if you want to be fancy) to make four layers.
I whipped up some Swiss Meringue Buttercream – my second favorite frosting – and alternated strawberries and blueberries between the layers.
Now those are some excellent leftovers.