Cake Fries
Nettie Frank (Nettie Frank)
Chef Nettie Frank walked attendees through how to repurpose leftover desserts into new bite-sized offerings during her session Let Them Eat Cake: 10 New Sweet & Savory Dessert Ideas. Her Cake Fries are a great example of incorporating sustainable practices into every aspect of your catering to reduce food waste.
Photo courtesy Dana Gibbons Photography/Ivan Pieda Photography/AGNYC Productions Inc.
CHOCOLATE CAKE INGREDIENTS
4 oz unsweetened chocolate, chopped
1 stick butter (sliced)
1 cup water
2 cup flour
2 cups sugar
½ tsp salt
1 cup sour cream
2 tsp baking soda
2 ea eggs
1 tsp vanilla
PEANUT BUTTER FROSTING INGREDIENTS
1 stick butter
½ cup peanut butter
1½ cups powdered sugar
METHOD: CAKE
1. Bring chocolate, butter, and water to a boil in the microwave. Whisk in a separate bowl until smooth.
2. Put flour, sugar, and salt into the mixer. Mix with the whisk attachment.
3. Combine sour cream and baking soda in a separate bowl. Mix until it's combined and has risen.
4. Crack eggs and vanilla together in a separate bowl.
5. In the mixer, add the chocolate mixture to the flour mixture. Mix with the whisk attachment.
6. Add the eggs and vanilla mixture. Mix with the whisk attachment.
7. Add the sour cream and baking soda mixture. Mix with the whisk attachment.
8. Bake on a sheet tray at 350°F for 30 minutes, or until done.
METHOD: WITH FROSTING
1. Next, combine the peanut butter, butter, and powdered sugar in the mixing bowl.
2. Cut cake into thin strips, and then bake at 400°F for 6-10 minutes, or air fry at 400°F degrees for 6 minutes, or until toasted
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