Question: How can I reuse a cake that is too sweet?

October 20, 2010
I made a lemon chiffon cake with a strawberry buttercream frosting. They both taste great individually, and I thought it would be nice and light. Instead, the lemon chiffon with strawberry is WAY TOO SWEET. Now I need help. I don't want it to go to waste, and so I'm trying to figure out how to take this cake and make it into something different. Maybe crumble it up and make something out of it....?


Barnaby Dorfman's picture

Maybe try making a bread pudding out of it? Something like this:

But leave out the sugar since the sweetness will come from the cake.

If you make it, let us know how it turns out!

Curt's picture

One tip....TASTE things as you are making them. FYI - Buttercream frosting isn't 'light' matter what it has in it. How about making a simple citrus glaze (look on the side of the powdered sugar package for a recipe) with powdered sugar and the juice of a lemon, a lime and an orange (or orange juice concentrate). Lightly glaze the lemon chiffon cake with it. Or just slice up some FRESH strawberries, add some raspberries and blueberries, sugar them lightly and let them sit so they purge a little juice. Serve the fresh berries over the cake.

Chris Paulk's picture

You could try making a trifle with the cake- I might scrape off the icing- add some tart berries.

Daniel B.'s picture

I've got a crazy idea based in a reasonable theory: Richness cuts the sweetness.

If you can remove the icing, try to re-ice it using a stiff (but not over beaten) whipped cream. I'm also kind of imagining taking the icing and freezing it, cutting it into cubes, and coating it in an almond flour shell and deep fried.

I said it was crazy, right?