Dessert is a disaster and company is at the door!

by Chewy

First and foremost DON'T PANIC! Here are a few tips to save that mistake that came out of the oven and threatens to ruin not only your reputation but the end of the meal.

1) Turn that crumbly cake into a parfait by alternating layers of fruit and whipped cream with your cake and then name this new creation after yourself.

2) Cover cracks on the top of your cake with frosting (aka bakers spackle) or try an elegant dusting of icing sugar or cocoa powder and POOF...resurfaced.

3) A cracked cheesecake surface is easily camouflaged with a fruit topping, chocolate sauce or a combination of sour and whipped cream and a dash of lemon zest.

4) Revive a dry cake with a drizzle of brandy, caramel or custard sauce or a dollop of whipped cream.

5) If your pie crust is burned, just pull off the top and sprinkle on a crumble of flour, oats, butter and brown sugar.

6) And always remember, no one knows what you actually had planned - they'll only see and taste the end result.

Sauvignon Blanc Pound Cake with Sauvignon Blanc Glaze

Ingredients

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2/3 cup milk

1/3 cup Sauvignon Blanc 1 cup butter, softened

2 cups sugar

4 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt

1 teaspoon vanilla extract Sauvignon Blanc Glaze Preparation

1. Preheat oven to 325°. Stir together milk and wine; let stand 10 minutes.

2. Meanwhile, beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Stir together flour, baking powder, baking soda, and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 12-cup Bundt pan.

4. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake. Cool completely (about 1 hour).

Sauvignon Blanc Glaze

 Ingredients

1 1/2 cups powdered sugar

2 tablespoons Sauvignon Blanc

1 tablespoon milk

Preparation

Whisk together powdered sugar, Sauvignon Blanc, and milk until smooth.

By Southernliving

Basic Pound Cake Recipe

Servings: 12

Units: US

    1/2 lb flour (any type of white flour)
    1/2 lb egg (weigh eggs with their shells)
    1/2 lb soft butter
    1/2 lb sugar
    1 teaspoon vanilla extract
    1 pinch salt
    2 teaspoons baking powder

Directions:

    1.    Preheat oven to 350°.
    2.    Add all the ingredients to a bowl of a cake mixer.
    3.    Beat on high for 7 minutes.
    4.    Grease a loaf dish.
    5.    Pour cake batter into dish.
    6.    Bake for 65 minutes; check doneness with toothpick or cake tester.
    7.    Allow to cool covered with paper towel for 30 minutes.
    8.    Transfer to cooling rack and allow to cool covered.
    9.    Once cooled, cut into slices and serve.

by Chewy-bacca-nista