Half-Size Birthday Cake
I wanted a big, layered chocolate cake for my birthday. But I didn’t want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake– problem solved.
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Have your birthday cake, and eat it too (without all the leftovers)!
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- CHILL, CHILL, CHILL! The key to any layered cake is to keep it chilled every step of the way. But when working with HALF of a cake (with half the stability), it was especially crucial to have a completely chilled cake from start to finish. In the video, you can see my cake is leaning a little bit. That’s because I didn’t have the time to let it chill completely! If I had taken the time to chill it after each step, I’d EASILY have a perfectly straight standing cake.
- I’d also highly recommend keeping it chilled up until it’s time to serve!
- I used my favorite doctored up cake mix recipe for the cake (recipe below). And it makes A LOT of cake. As you can see in the video, it made two VERY thick 10-inch rounds. Which was a little too much to stack in 4 layers, so I only used 3. If you use my recipe, you can just save half of one cake by wrapping it in plastic wrap and freezing it. But FYI: if you were to simply bake a cake using a cake mix according to the directions on the box (instead of my fancied-up version), you should be able to stack all four layers with no problem.
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