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Anyone ever use a crumbled cake layer between cakes?

post #1 of 4
Thread Starter 
Long story... I was making a 2 layer 9" round cake for my kids school cake walk
And I also made 2 6" rounds since it is a 3 layer recipe.
It seems my arrangement in the oven wasn't good and I got a super lopsided layer.
But I do have the 2 6" layers.
I was considering either a)
Making the good 9" into a 6" - which seems fraught with opportunity for error
Or
Mixing the other layers into a cake ball esque mix and sort of freezing that in the pan and then adding that as a layer in the 6" round.
Does that make any sense? Anyone ever tried that?
post #2 of 4
Honestly I think that would be gross having a mushy layer of cake, not to mention the fact that you would have a hard time stacking and decorating it. I would just freeze the 6" for cake pops or a trifle dessert.
post #3 of 4

I haven't done it as a whole layer, but I have done it once to add some raised areas to a cake (mountains, hills, etc) and I agree with Annie that it ends up feeling like a mushy layer of cake.  Compared to the rest of the cake, it just seems off.  

post #4 of 4
Thread Starter 
Okay - scratch that!!
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