Transforming Vanilla Dry Cake: Creative Serving Ideas

While vanilla dry cake is often misunderstood to be a simple cake, it has the potential to turn into a decadent dessert. All that is required is creativity and your apron to get ready to embark upon this delightful journey to turn the timeless classic dry cake into a mouthwatering treat, in the comfort of your own kitchen.

1. Vanilla Dry Cake Trifle

If you want some new ideas to try for your birthday, instead of the regular Black Forest Birthday Cake, this recipe is for you.

Ingredients

• 300 gm vanilla dry cake
• 200 gm fresh berries (strawberries, blueberries, raspberries)
• 400 ml vanilla custard
• 200 ml whipped cream
• a handful of mint leaves (for garnish)

Procedure

1. Cut the vanilla dry cake into small cubes, approximately 2 cm in size. This will allow for easy layering.
2. If you’re making your custard from scratch, whisk together 2 egg yolks, 50 gm of sugar, and 400 ml of milk in a saucepan. Heat over medium, stirring constantly until thickened. Let it cool completely. Alternatively, store-bought custard can be used.
3. In a clear glass bowl or individual serving glasses, start by placing a layer of the cake cubes at the bottom.
4. Spoon a layer of vanilla custard over the cake cubes, ensuring an even distribution.
5. Next, add a layer of fresh berries. Feel free to mix and match; the combination of flavors will enhance the dessert.
6. Repeat the layers until the glasses are filled, finishing with a layer of whipped cream on top.
7. Finish with a few fresh berries and mint leaves for a pop of color.
8. Refrigerate the trifles for at least 30 minutes before serving. This will allow the flavors to meld beautifully.

2. Vanilla Dry Cake Pops

What looks best beside a tray of Oreo Pop Up Tarts is Vanilla Dry Cake Pops? These bite-sized tempting snacks are perfect for occasions or satisfy your sweet tooth.

Ingredients

• 300 gm Vanilla dry cake
• 150 gm Cream cheese (softened)
• 200 gm Cadbury Bournville Dark chocolate (for coating)
• 50 gm Sprinkles or crushed nuts (for decoration)
• 10 Lollipop sticks

Procedure

1. In a large bowl, crumble the vanilla dry cake. Make sure there are no lumps present.
2. Add the softened cream cheese to the crumbled cake. Mix well with your hands until the mixture is smooth and moldable.
3. ake small portions of the mixture and roll them into balls, about 3 cm in diameter. Place them on a baking sheet lined with parchment paper.
4. Once all the balls are formed, insert a lollipop stick into the center of each cake ball. Freeze the pops for about 30 minutes, which will help them hold their shape.
5. In a microwave-safe bowl, melt the Cadbury Bournville dark chocolate in 30-second intervals, stirring in between until smooth.
6. Dip each frozen cake pop into the melted chocolate, allowing any excess to drip off.
7. Before the chocolate hardens, sprinkle the cake pops with your choice of sprinkles or crushed nuts.
8. Place the decorated pops back in the refrigerator for another 30 minutes to set the chocolate.
9. Arrange the cake pops in a decorative holder or serve them on a platter for a fun dessert presentation.

3. Vanilla Dry Cake Pudding

Let’s try something new apart from the classic ol’ Chocolate Pudding. This creamy pudding is a perfect balance between a vanilla dry cake and a pudding, bringing best of the two items.

Ingredients

• 250 gm vanilla dry cake
• 500 ml milk
• 3 large eggs
• 100 gm sugar
• 5 ml vanilla extract
• 50 gm butter (melted)
• 2 gm ground cinnamon (optional)

Procedure

1. Break the vanilla dry cake into small pieces and place them in a mixing bowl.
2. In another bowl, whisk together the eggs, sugar, milk, melted butter, vanilla extract, and ground cinnamon until well combined.
3. Pour the egg mixture over the cake pieces, ensuring they are thoroughly soaked. Let the cakes soak in the egg mixture for at least 15 minutes.
4. Preheat your oven to 175°C.
5. Grease a baking dish (about 20 cm x 20 cm) with butter. Pour the soaked cake mixture into the dish, spreading it evenly.
6. Place the dish in the preheated oven and bake at 175°C for 30-35 minutes, or until the pudding is set and the top is lightly golden.
7. Allow the pudding to cool slightly before serving. You can also chill the pudding in the fridge and serve, depending on your preference. The chilled pudding pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce.