Monday, November 20, 2017

ChezCindy: Save the Day Trifle

Blackberries and Yellow Cake Trifle with Raspberry Icing and Whipped Cream

So, you have been called into duty to provide the next birthday treat for the office.  Let's say you've decided to make a favorite cupcake recipe, but oh no!  You left the cupcakes in the oven just a bit too long and they are overbaked.  No problem, just add lots of icing to camouflage that dry cupcake.  But now, its still an overbaked cupcake with too much icing.  What to do?  Turn those sad cupcakes into trifle and look like a dessert hero.
Basically a trifle dessert is cake, icing or pudding, sweetened whip cream and fruit.  And best of all, it presents an appearance as a impressive dessert you spent hours on.  Not just that, it tastes like you spent hours making it. 

Making a trifle is more of a process than a recipe.  Although, I do recommend making your own whipped cream and not using the stuff from the plastic tub.  Store bought cake is okay to start with.  You don't always need to begin with a baking disaster. 

Here's how you do it. 

You will need cake or cupcakes broken into pieces.   You can use angel food cake, pound cake, gingerbread cake or your own home baked chocolate or yellow cake.  Pudding or icing to compliment the cake.  Fresh whipped cream and fresh fruit such as berries, peaches, cherries, or bananas.

Working with a large glass bowl or individual jelly jars as shown in the picture.  Layer pieces of cake together with pudding or icing, drop in a few pieces of cut fruit or berries, top with fresh whipped cream.  Repeat the layers until you reach the top, ending with whipped cream and a scattering of fruit. 

Keep the trifle chilled until ready to serve. 

Fresh Whipped Cream
2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla

Pour the heavy cream into a chilled bowl.  Using a mixer, whisk the cream until soft peaks begin to form.  Add in the sugar, 1 tablespoons at a time, whisking until incorporated.  Whisk in the vanilla.  The cream should be whipped until the peaks just begin to hold shape.

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