• Mon, Sep 17 2012

Learning To Cook Reluctantly: How To Make A Cake With Two Kinds Of Pie In It

Okay, now the cakes have baked! Take them out.

Let the cool for 15 to 20 minutes.

Then put a plate on top of one of the first cake pan. Turn it upside down so the cake drop out. I think this is easier if you grease the cake pan beforehand. If you don’t, slide a knife around the sides to help make them less stick and bang on the pan when it’s upside down over the cake like a bongo drum. That worked.

Put another plate one the bottom of the cake and flip it over. It’s this cool little two plate strategy I’ve got going. Now the cake is on a plate! That’s going to be helpful if you’re not going to eat it off your stove!

I feel like maybe I could have baked it a little bit longer, because it was still a little… batter-y? … on top of the pie. Here, you can see how they came out:

The batter seems like it firms up after letting it cool for a while longer, though, so it was okay. I iced the top of the yellow cake. And then you stack one cake on top of the other:

Okay? Out? Great, okay, then you use the frosting to ice it. Use a kind of dull knife. I’ve heard that it helps to put the cake in the fridge for a while before icing it (because otherwise it can be too crumbly) but I’ve also heard that can make the cake dry out, so I have no idea what the hell to tell you. Make your own decisions.

It did get a little crumbly when I did it without putting it in the fridge first, though. Here, see how it was kind of weird and falling apart?

I only had two tins of frosting. I think you’d be better to have three kinds of frosting than two. Just in case it gets crumbly. Prepare better than I did, basically.

But it still came out fine. You know what makes a cake look like a professional cake? Throwing nonpareils all over that thing. It helps to get a few of those. So, I probably should have told you to get those at the begining, but, you know, you’re smart, you would have figured it out. And this is what the finished cake looked like:

pie cake

And there were two pies inside it and everyone loved it and happiness was made.

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  • Mackenzie

    Poor Ralph Bellamy, always losin’ his fiancees to Cary Grant.

  • Malkovich

    Remember that you need 3 inch high sided cake pans or there is going to be batter all over the oven. And it will be a mess and you will cry. And all the readers who have tried to make a pie cake will be sad and NEVER BELIEVE YOU AGAIN.

    • Jennifer Wright

      Hi, Mom. Thank you for reminding me about the pie pans.

  • Renee

    I don’t bake often, but I do love to watch cooking shows and it seems to be that you need to do a ‘crumb layer’ first. Basically put a thin layer of frosting on, and don’t worry about all the crumblyness. THEN put the cake in the fridge. The frosting should prevent drying out, and the colder frosting should prevent more crumbling when you put a second layer of frosting on. Or if you could try piping on the second layer. Fill a plastic bag with frosting, squeeze out excess air, twist it closed at the openning, and snip open a corner. Then you can frost by just squeezing out little loopy lines of frosting.

    • Renee

      Also…what does this taste like? I have never had, much less seen, a cake with a pie in it.

  • Ella

    This is like Sandra Lee’s Kwanzaa Cake only not offensive to an entire race of people.

    I don’t get why when Americans bake a cake, the recipe always calls for a box of cake mix. Or when they cook a pumpkin pie, they have to buy a can of pie pumpkin.

  • Kristina

    Why is there no picture of what it looks like on the inside?! You totally could have cut out a piece, taken a picture, put the piece back, touched up the frosting, then made like it was magic when you pulled an already-cut piece from the seemingly-whole cake. A birthday cake and magic trick all in one!

    But, seriously, how was it on the inside? Awesome and goopy or just too goopy? I’ve got a morbid fascination with this pumpple thing.

    • Jennifer Wright

      It was spectacular! And I’m not just saying that because I made it. It wasn’t too goopy, which was my main worry – the pies seemed like the blended with cake just enough, but did not get… absorbed into the cake, if that makes sense? And I wanted to take a picture but it was dark at the bar where the birthday was and frankly, people tore into it pretty quickly. And I was feeble and hesitant.

  • Cait

    But – but what did you do with the other half of the cake mix? DID I MISS THIS? WAS THERE A SECOND CAKE?

    • Jennifer Wright

      Oh, the second half of the cake mix goes on top of the pie. It’s that kind of revolting picture where the yellow cake covers the cherry pie. One cake mix per pie, clearly. You don’t mix them both together, although I suppose you could.

  • Penelope

    I’m having a stupid day, forgive the question – so you have 2 cake pans? You put a pie in each cake pan, then fill each with one cake mix each? Then you stack them when they come out of the oven? Or do all 4 ingredients go in one pan together?

    I’m easily confused.

    • Jennifer Wright

      Two cake pans. One cake mix and one pie in each pan.

  • Fabel

    This looks insane, in a good way, although I’d probably use two chocolate cream pies instead of anything berry or seasonal (if I ever attempted this)

    Also, baking from scratch isn’t too bad! I’ve always been appalled at how much work you still have to do with a mix (as in “what, you still have to crack the eggs? I thought this was the easy way out”) so you might as well just measure & use your own ingredients. Plus you’ll have “and it’s baked from scratch!” cred. (Or, 2nd option… you can buy raw frozen cake batter!)

  • Elizabeth

    Oh God, why you do?