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I ruined 2 choc cakes yesterday by using way too much vanilla in the choc frsting. Had already given away one cake, had a piece 8 hrs after making them, realized why the frsting was weird (and learned vanilla will get stronger). I still want to give away big pieces of 2nd cake to friends; they can always toss if don't like it. Any suggestions abt saving cake? My only thoughts: thickly drizzle on honey or sweet cond milk and swirl into frosting, melt wh choc chips or buttersc chips and swirl in. Fine if chips harden back up (I don't care if my rescue attempt is obvious). It's fun to fix things, but it's not worth going out to get something. Except to walk, I'm staying in today! Thanks.

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Last updated: Mar. 21, 2013 6:18 pm
Posted: Dec. 5, 2012 9:08 am
Commented by: recipes need gluten
Dec. 5, 2012 9:32 am
too much vanilla? reminds me of too much chocolate? no such thing. But you could try to change it to a black forest cake-cherries with sugar to taste, boil and add tapioca or corn starch to thicken like for pies, serve with whipping cream. You can also buy canned cherries-all ready to use
recipes need gluten
Dec. 5, 2012 9:33 am
try a taste test with a little almond flavouring in the cherries, might cut some of the vanilla flavour
Commented by: Aimee01
Dec. 5, 2012 10:01 am
Try adding a little coffee flavored powder? (Instant, finely crushed) That may balance out the vanilla.
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