Vesna’s Oopsie Birthday Cake
I made a 5-egg, 5 ounces of cream cheese batch of Oopsie batter. Added 1 teaspoon vanilla and 1/4 teaspoon almond extract. (Also 1/8 tsp salt, which was too much. Next time, maybe I’ll add none at all, because the cream cheese has a little salt already, perhaps enough for cake.) Also 1 tsp Superose (liquid saccharine), which is 1/4 cup sugar equivalent.
Three 9″ cake pans: sprayed and lined with parchment paper. Portioned out the batter among them.
Made a chocolate filling to spread between the layers. Whipped together 1 1/2 cup cream, 6 tablespoons cocoa powder, 1/2 teaspoon Superose (2 T sugar equivalent), 1 tsp vanilla. This is a very strong, bittersweet chocolate filling. My husband didn’t like it at all, and he doesn’t like bittersweet chocolate. I loved it; I like bittersweet chocolate. So, obviously some tweaking is needed before this is a crowd pleaser. 1 tablespoon cocoa might have been plenty. That element needs work.
Made a whipped cream topping and piped it in a spiral pattern over the top. Oh, so pretty. 3/4 cup cream, 1/8 tsp Superose(1 tablespoon sugar equivalent), 1 tsp vanilla.
Now here’s where I made a mistake. At the last minute, I decided to add some extra pizzazz, and I added 1/8 tsp ginger, 1/8 tsp cinnamon, and a small pinch clove powder to the whipped cream topping. It is fabulous! However, it clashes with the bittersweet chocolate filling. So I wind up separating the top from the rest on the plate and eating them as if they were two separate desserts. If I’d left it just vanilla, it would’ve been good. Or, if it were this ginger cream on top and throughout, it would’ve been heaven.
So it was not 100% successful. But that was the fault of clashing frosting-filling flavorings. The concept of Revol-oopsie layers and whipped cream filling/frosting was a complete success!
The point is — Revol-oopsie can become CAKE! Delicious CAKE! Beautiful CAKE! Do you hear me, people? CAKE that everyone will like! (My almost-4-YO was ESTATIC over it!)