What to do with a cake that's a bit dry (other than ice cream)?

Answer 1

pineapple juice w/ almond extract in lieu of Amaretto.
Drizzle on cake to moisten.
Blend instant vanilla pudding with cool whip topping and add a small can of crushed pineapple, drained.
Layer cake and spread topping or just put a dollop of the topping over the slices of cake.
Use on yellow, white, or pound cakes

On chocolate cakes use cool whip (if available use a whip cream stabilizer like whip it or a bit of chocolate instant pudding) with a teaspoon of instant coffee and Cherry pie filling to contrast with the dryness of the cake.
Grated chocolate can be sprinkled over as well.

Answer 2

Depending upon the density of the cake and the cake-to-ice cream ratio, individual pieces should defrost fairly quickly after being removed from the freezer at room temperature. The trick is to ensure that it's defrosted enough to cut into those individual pieces. A warm knife will help. If you can, before the party, pull the cake out of the freezer and find a place to "test cut" it where it won't show. If it's impossible to cut, then you know you'll have to pull it out of the freezer 10-30 minutes prior to cutting. Another option is to call a local bakery to ask their advice (especially helpful would be calling the bakery from which you purchased it).

Answer 3

I hope you are older than 21 if not, do not try this. Take the cake and cut into chunks, put into bowl, add cool whip, then add enough Kahlua or liquor of your choice (baileys works too) to make it moist, you can then layer more cake, u can add fruits, and more cream. Keep layering and then cover. Make sure you add enough licor to make the cake soggy. Serve cold. YUMMY.

If you are under 21, give the cake to the dogs!

Answer 4

To moisten the cake, place it in a microwave with a cup 1/4 full of cold water. Nuke for 5-10 seconds. This will replenish the cake and make it moist again.

Answer 5

Make a batch of jello, and let it chill for just a little while---not long. Then, poke a few holes in the top of the cake and pour the jello out over the cake.

Answer 6

Crumble the cake up in a big bowl and layer it with chocolate pudding and then Cool Whip. When you are finished sprinkle choclate chips over the top! Serve immediately or refrigerate! Enjoy!!!

Answer 7

mix some evaporated milk with sweetened condensed milk and pour over the slices.you could also use stale cake for a trifle.simply layer cake,whipped cream,frozen then defrosted berries,and more cake,and so on.you can add basically anything even liquior.like a raspberry liquor.

Answer 8

CORONATION TRIFLE


. You can make in individual dishes or in one big bowl, glass preferred. If you use two layers of jelly/Jell-o, also use large, relatively shallow container or the trifle will be too high for serving easily. Build in the following layers:

Sponge-type cake (pound cake will do) either crumbled or cut in pieces to fit bottom of container, perhaps an inch or so, give or take.
Gently pour GOOD sherry over (e.g., Harvey's Bristol Cream) until cake is nicely soaked. Stale cake is really good because it soaks up more sherry.
As noted in other recipes, Swiss or jelly roll cut in slices is appropriate, especially in a glass bowl because it looks pretty if you put halves around the sides as well.
Optional - sprinkle thinly sliced or slivered almonds over soaked cake.
Pour on a layer of jelly/Jell-o. Wait until it has cooled and has just started to set, otherwise pieces of cake and almonds will float in it. Keep a close eye - you know how fast it sets once it starts!
To hurry the process, after jelly/Jell-o is dissolved in HALF required boiling water, use part ice cubes for remainder and put in fridge. If it's a Chistmas trifle you might want to use red jelly/Jell-o. You may also include fruiit in this layer, such as canned sliced peaches or bananas, fresh strawberries or raspberries are also nice, if you can find them.
Optional - after first layer of jelly/Jell-o has set, you may pour over another layer, possibly green this time, also with or without fruit, canned or fresh, also on edge of setting (you do not want
layers to bleed or fruit to sink.) Optional - custard, cooled before pouring, other-wise jelly layer bleeds into it. Cool thoroughly before using whipped cream.
Whipped cream - spread and made fancy with basketweave by pulling a fork over the surface, or piped. Garnish with sliced almonds or walnuts and glace/candied cherries. If you can find it, use
crystallised/candied angelica for stems and leaves on cherry flowers.
Those little silver balls, can't remember the name, are fine too. But keep it fairly simple! I sometimes make flowers with cherries for centres, sliced almonds for petals.
When serving be sure and scoop up the sherry-soaked cake with each portion. It's the best part! In fact, forget everything but the soaked cake and the whipped cream! Maybe throw a few almonds and
cherries on it!

Answer 9

Put it in a small bowl and put some milk on top. It is soooo good!!!
If it is a plain cake, add some fruit to spice it up!

Answer 10

well if it is just slightly iced or bare you can break it up put it into a bread pan add 2 packages of vanilla pudding (after you make it) stir thru add 1 cup of raisins and put into fridge till firm. you can take it out and serve it cold or you can heat it up and serve warm.