Rescuing Cake and Biscuit Disasters
Dry fruit cake
Pierce the cake with a skewer and pour about 35-70ml (2-4tbsp) brandy or fruit juice over it. Leave it to soak for 24 hours. Or crumble up the cake, mix with a little melted butter or cream, and a dash of brandy or rum. Pack the mixture tightly into a pudding basin and steam for about an hour. Serve as a rich pudding, with cream or custard.
Biscuits or crackers that have lost their crunch can be revived by placing them on a baking tray in a hot oven for about five minutes. They will crisp up on cooling.
Burnt sponge cake
If it’s not too badly charred, cut off the burnt parts and sprinkle the cake lightly with sherry or fruit juice. Mask the damage with butter cream icing or fresh whipped cream, and decorate with nuts or toasted coconut. Alternatively, cut it up into cubes and use it in a trifle.
Cake undercooked or sunken in the middle
Turn your disaster into a ring cake. Cut out the soggy centre with a sharp knife, using the rim of a small bowl or other round shape as a guide. Cover with almond paste or icing as usual. During the summer months fill the centre with seasonal fruits such as strawberries, raspberries or redcurrants.