I'm rambling...let's get our ugly cake on.
A few of you from the beginning probably remember the incident of the exploded Banana Cake Bomb. If not, refresh your memory. The main reason this cake went so horribly wrong the first time was because I used a pan that was WAY too small for the batter. Only after I had coated the inside of my in-law's new convection oven did I read the fine print that said, "Requires a over-sized pan." Armed with this knowledge, (and some over-ripe bananas) I thought it was time for a banana cake redo. And as we've learned, kids, knowing is half the battle.
|See, told you so.|
|Dragon-Naner Sushi. om nom!|
I started by trying to avoid coating my horrible stove with banana napalm by halving the recipe. My thighs have no need for an over-sized cake anyway. The baking was uneventful, thank God, and I had 2 beautiful rounds of cake resting on my stove. They needed to cool before being iced with cream cheese, so what did I do? What any red-blooded American would: went out for a sushi dinner, ran full speed into Spec's Liquor at 8:56 p.m. and slid my bottle of Jack Daniels over the check-out scanner before the 9 p.m. close like I was stealing home plate, drove home, drank profusely, and passed out watching Iron Chef: Battle Cabbage. What? Isn't that what you do on any given Saturday night?
I woke up the next morning, went to the kitchen to make breakfast, and noticed my two cakes still sitting on the stove top. Hmmm....guess they're cool enough to ice now! Well, the napalm-like material of the bananas thwarted my ability to get them out of the pan in a single piece. They crumbled, stuck, and generally made a huge mess of my counter top. I whipped up some cream cheese icing and started spreading icing on the first layer. Obviously, the icing was too cold as it pulled tons of little crumbs up when I spread the icing. *sigh* Icing a cake when you are hungover does not usually end well. Long story short, I ran out of icing and was too