Out of The Hat

Making the Ordinary, Extraordinary

Tis but a Trifling Matter


Trifles

It `tis but a trifling matter, though trifles are not to be trifled with!

Working in the kitchen fills the soul and the stomach, so its a pretty good skill set to work on. So thats what I like to do- bake, cook, and eat something that looks truly glamorous.  Actually, I just hate baking. It involves precision, and Im really random when Im trying to make stuff. Its a great skill that comes in handy for my cooking, as Ill add new things and try stuff out on the fly and always leave with something wonderful. But baking? Too many times have I left the kitchen with hard cakes and soupy brownies. Its very tiring, let me tell you! Its a good thing a trifle can always be used as plan B.

I love trifles. Whenever you screw up a little with a cake, whether by making it crumbly or a little extra crunchy, you can solve all your problems by layering some whipped cream and fruit in a cute glass and saying it was all done on purpose. Beyond the practical uses, though, they are just plain tasty.

So, here is my recipe for a trifle. And if you manage to bake the cake exactly to the directions and skip putting it in too wide a pan and baking it for too long (tasted more like chocolatey breadcrumbs than cake!) and your cake end up being, well, a cake, then have no fear! Cake tastes good baked properly in a trifle as well, and it means you dont have to mess with icing or fondant or anything bothersome like that. See? It makes all bakers look good. Maybe youll become a trifle convert too!

Trifle

How do you think my food photography is coming along?

Cake Recipe

Cake Ingredients

1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
3/4 cup salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk

Cake Directions

1.) Preheat the oven to 350 degrees and lightly grease the bottom of a 9×13 baking pan.

2.) Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl.
3.) Beat the butter until creamy.

4.) Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. 5.) Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.

Note

This cake has a texture similar to dense flourless-chocolate cake, but with less hassle. This cake recipe is from food.com, and a great gourmet flourless chocolate cake recipe (which is not really suitable for a trifle, but is tasty by itself) is at allrecipes.

Trifle Recipe

Ingredients

  • You`ll also want either fresh cherries, or a can of cherry pie filling. I don`t have an exact amount, but I guess about 16 oz.s would work.
  • You`ll want a cake. Crispy, perfectly baked, or whatever. Unfrosted cupcakes would work too.
  • Almond Fudge sauce.
  • You can also top it with whipped cream! You can use a can of it, or make your own fresh. For a fun twist, you can replace the vanilla with almond extract so that it works better with your almond sauce!

Directions

You`ll want to cube or rip apart the cake you have. Layering cake, then cherries, then cake, fill up a nice glass cup. A tumbler or wine glass works beautifully. Then you top it with your whipped cream and drizzle the hot almond sauce on top. Pretty simple and straight forward, right?

Are you a trifle convert, or just a good baker? What easy can’t-mess-up recipes do you have?

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2 comments on “Tis but a Trifling Matter

  1. mkesling63
    May 16, 2013

    I love to cook too. Took gourment in college. BAking is rough on me too. Try Pampered Cheif stoneware. It helps. It is expensive but it all came out much better. Evens the heat and allows for that missed the timer issue too.Lamb, baklava, lasanga cooks much better in it too. Pricey but worth it for the outcome. I am baking chaleenged too. But can cook just about anything I set out to do.

    • TheGreatZambini
      May 16, 2013

      I can bake shortbread correctly, and that`s it. It ends up working though, because no one else takes shortbread to parties, so it ends up making me look like a good baker (Instead of one that can only manage one recipe…) Well, I can also bake flourless chocolate cake and custard, but that really is all. Good dishes always help! I have stellar skillets and pots, but the baking stuff is average quality, so that may effect things?

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This entry was posted on May 16, 2013 by in Uncategorized and tagged , , , , , , , , , .

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