I won’t go into the details again of how I got to Maple Walnut Cake, but let’s just say my Maple walnut cake started off as a Red Velvet. I’d been meaning to bake a 3 layered Red Velvet Cake for months. I thought it would be the perfect occasion, and set my hopes up high…like really high!!!!
I fell so fast so flat on my face I can’t even begin to share my shame! The little experiments we did during Science lessons at school to make our volcanoes erupt with baking soda and vinegar couldn’t have turned out worse for me in the form of a failed cake!
I mean my cake was so flat my husband was calling it a Red Velvet pancake:) Bless him for his sense of humour and lightening up a stressful situation! After my first flat cake or baked pancake, I gave up the three layered cake immediately and put the rest of the batter into one tin and proceeded with going with the approach of – damage control! Somewhere at the back of my head I was hoping I could pull off a 2 layered cake, but that didn’t work either. It would have just looked odd – damn you – baking soda and vinegar!
So instead of trashing perfectly edible cake I thought it might be useful to make something out of it ….. Cake Pops ….Cake balls, whatever you may want to call it. I was just relieved I didn’t have to eat all that cake or throw it – I took it to work the next day and people treated it as a sugar shot for those late afternoon energy dips.
Make sure you go easy on the frosting. It only needs about 2 tbsp to really hold everything together well, especially if your cake is nice and moist.
These make about 30 cake balls – the size of 1 tbsp, based on the fact that my cake didn’t rise:)