A mere trifle

It's been a while since I've had a baking disaster. Baking, pies, cakes, cookies, it's one of my favorite things to do. (Not great for losing weight though.) We've done a bit of entertaining this summer. Our third son, Caleb, graduated from Saginaw Valley State U, with a degree in history, in May. This milestone is especially sweet since Caleb has been challenged by dyslexia.

For one of our parties, I decided I'd make our favorite Dreamsickle Pound Cake, found in last year's Celebrate magazine. And then this happened:

I've never had a problem releasing a cake from this pan. Oh, the pain! The pain! I was so disgusted that I just left the mess sitting there for most of the afternoon, wondering how on earth I would recover from this fiasco. And then it came to me. I'll turn it into a trifle. Just chop up the whole lot of it, layer it with fresh fruit and whipped cream. The fruit makes it healthy, right?

In looking up trifle recipes, I noticed that many of them included lemon curd. After some more surfing the web, (honestly, how did we learn anything before the internet and YouTube?), I found a terrific recipe for orange curd.

In my usual bad blogger fashion, I forgot to take a picture of the assembled trifle (it was really quite pretty). But I did get a shot of it before it was entirely gone.

I think they liked it.