Yay! Thanks for the report back, so glad it worked out for you 🙂 Thanks for all your helpful tips! Looks aren’t everything 😉 What matters is that it tasted delicious 😀

Hi, wanted to let you know the end result. I was able to torte them easily, yay!

I used carton egg whites and as you and others noted it took longer to whip. It didn’t ever get smooth and silky but was stiff and meringue-like so that was fine and was being covered anyway. 🙂 I froze some of it since I had way too much (doubled recipe)

The fillings turned out well but note to self, ‘do not double the recipe for them- made way too much so froze them in small containers. The ganache didn’t turn out but that’s probably because I used some dark Bakers chocolate along with dark Lindt, so was bitter. Also for some reason it didn’t get smooth. I used ganache I had made for another cake.

As for looks, you don’t have any competition from me!! I wasn’t not perfectly even in distributing the batter so the base cake was a bit bigger and made the cake look lopsided. Adding frosting didn’t help! Ah well,. I made cupcake versions the next day and it tasted great. Im sure whoever bought the cake enjoyed it.

Thanks for the recipe and your tips Andy help.

Hi Ruth-Ann! The original recipe I did for the cake blog did have shorter layers — Probably about 1.5″ or so, maybe a little shorter. I did torte them anyhow, you can see in the sliced cake that they aren’t very thick. But you don’t have to torte them at all. I look forward to your review of this cake! Send me a picture if you can 🙂 xoxo

Thanks Olivia! I made the cakes last weekend. I doubled the recipe to fill three 8″ pans. I did this recipe vs. the foster one b/c my brown sugar was hard and I didn’t want to spend time to soften it. Also I wondered if that cake would be too heavy/dense for the split. I did however add cinnamon to the cakes (I can’t even tell 🙁 )

They rose about 1″ but that may be due to the fact that I only own 2 pans so had to guesstimate how much to put into the first two and then wait for the third. So unfortunately, I don’t think I”ll be able to torte them as I imagine the filling might too easily soak through – right?

The next day I did another recipe (as is) and filled an 8″ pan (plus 3 cupcakes), so that was better.

Since my pans are old and the sides are sloped rather than straight up and down, I couldn’t get the parchment to stay around the sides so that wasn’t great.

They’re all in the freezer until next Saturday when I’ll hopefully manage to assemble and frost them to look hopefully like yours! I’ll let you know.

Haha no problem! 🙂

Hi Ruth-Ann!

1. I like my cakes to pop right out and I don’t like the crumbs running a knife around the edges leaves. Personal preference though!
2. Freezing is totally fine! Just double wrap them in plastic wrap.
3. If I remember correctly, the cake layers aren’t super tall, but they should be about 1.5″. Since you’re doubling the recipe for (three?) 8″ pans, I think it will be fine! Alternatively, You could use this recipe for the cake instead: https://livforcake.com/bananas-foster-cake/ It’s one I’ve increased slightly and I think an improved version of the cake blog one. For three 8″ pans you’d just need to 1.5x the recipe (adjust the Servings to 18).
4. Doubling the recipe should be fine. It’s when you get into 3x and 4x that it gets tricky.

Let me know how it turns out!!
Olivia

Sorry for all the typos. Sometimes my iPad does its own thing!

Thank you!

Overmashed banana shouldn’t make a difference. For the baking powder my test is (for ease of cleanup): dump some baking powder in the sink an pour vinegar over it. If it bubbles then it’s still good!

I am going to try again this weekend. Is smashing up the banana up too much make a difference? Also, how do you test if your baking powder works? I’ll let you know the results! Thanks.