babywings76
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KellyTheChef said:I use my LBP for them. No parchment paper...but I DO spray it with Baker's Joy (NOT Pam!!) just to assure me it will come out without sticking.
325 for 20-25 minutes. I use probably 2/3 of the cake for a trifle. We suffer and eat the rest of the cake plain!! lol
Anytime I am making a cake for a trifle, I doctor the mix up a bit for more of a "poundcake" texture. Add one small box of instant pudding (just the powder, use a corresponding flavor) and add one more egg than what's called for on the box. Other than that, follow the amount of water and oil from the box.
KellyTheChef said:I use my LBP for them. No parchment paper...but I DO spray it with Baker's Joy (NOT Pam!!) just to assure me it will come out without sticking.
325 for 20-25 minutes. I use probably 2/3 of the cake for a trifle. We suffer and eat the rest of the cake plain!! lol
Anytime I am making a cake for a trifle, I doctor the mix up a bit for more of a "poundcake" texture. Add one small box of instant pudding (just the powder, use a corresponding flavor) and add one more egg than what's called for on the box. Other than that, follow the amount of water and oil from the box.
Cook and Serve pudding probably won't work. It's different chemically from the instant - different starches. But I dare you to try it.babywings76 said:I was about to put in the pudding mix, I realized it was a cook n serve style. Will that work, do you think?
twopamperedchefs said:Thanks for the tips, Kelly! I usually make a brownie trifle and was wondering about using cake instead...I'm thinking the egg and pudding makes the cake more dense?
To bake the cake for a trifle, start by preparing your cake batter according to the recipe or package instructions. Then, pour the batter into a greased and floured cake pan. Bake the cake according to the recommended time and temperature. Once the cake is fully baked, let it cool completely before using it in your trifle.
Yes, you can use any type of cake for a trifle. Some popular options include vanilla, chocolate, and pound cake. However, you can also get creative and use flavors like lemon, red velvet, or even carrot cake for a unique twist on your trifle.
The best way to cut the cake for a trifle is to use a serrated knife. Start by cutting the cake into even slices, about 1 inch thick. Then, cut each slice into cubes. This will make it easier to layer the cake in your trifle dish.
The number of cake layers in a trifle can vary depending on the size of your dish and the amount of other ingredients you are using. However, a general rule of thumb is to have 2-3 layers of cake in your trifle. Make sure to evenly distribute the cake cubes for each layer.
Yes, you can make the cake for a trifle in advance. Once the cake has cooled, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. This will help the cake maintain its moisture and make it easier to cut and layer in your trifle.