I deep fat fried cake today, right here in the studio. The idea popped into my head about two months ago. I was looking at a box of cake mix and thought, “What if made this and fried it?” Then I couldn’t get it out of my head. So I asked my brother to get me a Fry Daddy for Christmas. He did. I made the cake. And then it was fry time!
Except I worried if it would soak up too much oil. Wife Jenny suggested I freeze the cake. Awesome idea! Before I did, I also wondered how frosting would react to deep fat frying. I threw together cream cheese, powdered sugar, and strawberry jam. I frosted the cake, then threw it in the deep freeze for a couple of weeks.
Of course, the best place to test this out is at work were everyone is always willing to eat free food.
I sent out an e-mail explaining everything, hit send, and readied myself for the droves of co-workers lining up at my studio door.
Nothing for 2 hours.
Finally, Jill said she wanted some. Then it was like a dam opened up.
Overall impressions were, “Yummy!”
Before you try at home, I suggest adding some corn bread batter to the cake mix before baking. It firms the cake up a little bit so it handle the hot oil better. And in case you’re wondering, the frosting did not melt. It just got a little creamy which works wonderfully with the fried cake.