cake, cake, cake, cake

Ever had a party and a day later, you realize that people brought you more cake than your cheat day allows? I did! And I knew exactly what to do with that rogue piece of pastry: GRIDDLE IT! Everything is better with a caramely crust. Here’s what searing does:

The browning creates desirable flavors through caramelization and the Maillard reaction.

The appearance of the food is usually improved with a well-browned crust.

The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.

 So I took my cake, sloughed off most of the icing and put it all on a hot griddle until the inside is warm & the outside is gooey & crusty. It’s like cake french toast but you can definitely forgo the butter & syrup. SO FREAKING DELICIOUS.




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