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Welcome Okay, being a child of the 80’s, I have to admit that one of my favorite movies is The Wedding Singer, starring Adam Sandler and Drew Barrymore. So many funny moments in that movie! But there’s a line in the movie that makes me think of my blogging life. You know the one with the angry father at the wedding?
Food For Thought Right after a tragic rendition of Holiday, Robbie Hart begins his sad monologue to the bride and groom. The father of the bride jumps in, “Hey buddy, I’m not paying you to hear your thoughts on life…I’m paying you to sing.” This eventually leads to a full-on fight at the reception of this new couple. I’ve seen this movie so many times that I can pretty much run the whole dialogue through my head.
No one will ever pay me to sing, that is certain, but for some reason, when I think of my blog, I think of people all over the country thinking something along the lines of, “Hey lady, we’re not paying you to hear your thoughts on life, we’re paying you for recipes.” Which is funny, because no one is really paying me. Certainly not like a family pays for the entertainment and reception of their daughter’s wedding. And, while the people in the wedding party were pretty much stuck in that very awkward reception hall, no one is stuck reading my blog. I’d love for people to become “fans” and stick around, maybe even click on a few of my links and make a purchase every now and then. But everyone’s free to choose, stick around and read to the end, or click the “x”.
I suppose this is a great time to be grateful for our freedom of speech in this country. It seems there is no shortage of people using this freedom for all kinds of talk and language these days, whether helpful and encouraging or not. So I will try my best to use my freedom to speak of the good things in my world, my faith, my family, my favorite foods, and other fun adventures we’re having along the way. Over the past couple months, I have become more confident in what I’m doing, knowing the “faith and food” combo isn’t for everyone, yet feeling I’m personally on the right track. I never want my writing to be perceived as though I have all the answers figured out or I some how have this mighty talent. I’m just a humble writer, telling tales of real life in what I hope is a helpful and encouraging message.
It’s been nice to let go of the world’s expectations, and my own. I don’t need to struggle so hard, just trust and believe that God will put me in the right place, at the right time, to make a difference, while feeding my own soul as well. So I have decided to just keep on keepin’ on. I will share the life lessons I continue to learn on my faith walk, hopefully share and explain some Bible verses to those who need them, give positive encouragement to those who want it, and share some real food for real life along the way. And a big THANK YOU to all of you who continue to read and support the blog. It is something I truly love to do!
Today’s Recipe What happens when a cake project goes belly-up? Well, when life hands you broken cake, you make a trifle! I try to be very honest about life here at faith-family-food, even if that honest story looks a bit messy. But aren’t we really just trying to take the messes of real life and turn them into something beautiful? So today, I bring you a recipe that takes a literal cake mess and turns it into a beautiful Orange Creamsicle Trifle.
I had hoped to bring you a recipe for Orange-Filled Vanilla Cake Roll. In the spirit of rolled cakes, such as pumpkin roll and Buche de Noel, I have this delicious, buttery vanilla cake that is then filled with orange marmalade and whipped cream and rolled up. It’s wonderful. Except….I am terrible at rolling these types of cakes. I RARELY have a rolled cake turn out to be any sort of presentable dessert. Unfortunately, this time was no different. I was so disappointed, especially when everything was coming out so beautifully…until I went to roll the cake, of course. So please, if any of you have great tips on making cake rolls, I want to hear them!
At any rate, I just don’t simply waste food or baking ingredients. I already had the cake baked and coated with the orange marmalade. As I looked at my sticky pile of cake pieces, I thought, “What can I do to make this yummy and still somewhat presentable?” Well, let me tell you, when you have a cake turn into a still-edible mess, the best salvage comes in a trifle bowl. A trifle bowl can bring a beautiful presentation to the most messiest of ingredients. My Imperfectly Perfect Brownie Cookie Dough Trifle recipe is another great example of just going with the flow when it comes to potential kitchen disasters. My family liked this Orange Creamsicle Trifle so well, they were glad I didn’t make the cake roll!
Orange Creamsicle Trifle
For the Vanilla Cake
- 2 1/4 cups cake flour
- 1/2 tsp salt
- 8 oz. butter, softened
- 4 oz. cream cheese, softened
- 2 1/4 cups sugar
- 5 eggs
- 1 1/2 tsp vanilla
For the Trifle
- 1 16-oz jar orange marmalade
- 2 1-oz pkgs instant vanilla pudding
- 4 cups cold milk
- Whipped cream, Cool Whip, or Reddi Whip
- Orange zest or orange sugar, for garnish
Set oven to 350 degrees. In medium bowl, whisk together the flour and salt. In large mixing bowl, use electric mixer to cream butter, cream cheese, and sugar together. Add flour mixture, eggs, and vanilla and continue to beat on medium speed until all ingredients are combined, being sure not to over beat the batter. Spray a half-sheet pan with nonstick cooking spray and dust completely with flour (or line with parchment paper and spray with nonstick spray). Pour batter and spread evenly in pan. Bake cake at 350 for 20 minutes.
Remove cake to cooling rack for 15 minutes. Run a knife around all the edges of the pan. Flip the cake pan over quickly, but carefully, to release the cake onto a flat surface. If using parchment, just lift the cake out of the pan and place on a flat surface.
Heat orange marmalade in a small saucepan until it is just beginning to thin, about 3-4 minutes. Spread the marmalade evenly over the cake. In medium bowl, whisk together the pudding mix and milk; set aside to thicken. Begin to cut or break apart cake into squares.
Place a layer of the cake in the bottom of the trifle bowl. Top with a layer of the vanilla pudding. Continue to alternate layers of cake and pudding until the bowl is filled. Top the trifle with whipped cream and garnish with grated orange zest or orange sugar. Refrigerate until ready to serve.
Personally, I keep several glass trifle bowls on hand for both planned trifle desserts and occasions like this, the trifle rescue. Here are some pretty trifle dishes available from Amazon.