Fiddle dee dee. I came to post an update on my cherpumple exploits only to discover that I never posted anything about it here. Shocking!
A cherpumple is a dessert phenomenon that I first heard about thanks to J.C. Hutchins, when he tweeted a link to a picture of it either at the end of July or beginning of August. Intrigued by the link, I naturally googled it and found a video showing how to make your own.
Chooch and I were amazed, and discussed possibly making it for BlenderCon, our annual party that was coming up a few weeks later. We got the name BlenderCon from the name of our blended family podcast, Into the Blender. We decided against it because we’d already spent quite a bit on what was needed for our chocolate fountain, which has been a part of the tradition since we held the first BlenderCon in 2008.
A week or so later, I was listening to Jared Axelrod’s Fables of the Flying City and he was discussing the sixth anniversary of podcasting. (No, August of 2010 wasn’t the fifth anniversary as Apple celebrated. It was just the fifth anniversary of Apple listing podcasts in their iTunes store.) Jared felt strongly that something needed to be done in August to celebrate it, and I realized, hey! We’re doing something in August! And Jared’s coming to it! We should make the cherpumple! Sixth anniversary, six desserts in one! Perfect!
I baked it the night before the party, and stressed because it was not as pretty as I’d hoped, mainly because of the cream cheese frosting I used (very sticky and unforgiving), as recommended in the video. In spite of the imperfections, the dessert was a hit. It’s definitely more of a spectacle than a dessert, but was enjoyed by all. Our dear friend P.G. Holyfield even took up the challenge I laid down to combine cherpumple with chocolate fountain. I’m happy to say he survived the sugar overdose and has mostly recovered. Mostly.
For further explanation, a cherpumple is a three layer dessert that includes a cake and a pie in each layer. The top layer is yellow cake with an apple pie baked inside; the middle layer is a white cake with a cherry pie baked inside; the bottom layer is a spice cake with a pumpkin pie inside. Once baked, you stack and frost as you would any layer cake. It was re-named the CakePieCakePieCakePie that night, and our friend Dr. John Cmar announced that 5 diabetics living nearby had just dropped dead because of the amount of sugar in the dessert. I’m pretty sure he was kidding.
Paul Fischer blew out the number “6” candle on top since he was the person in the room that had been podcasting the longest, and then we started carefully cutting slices. It’s as difficult as you might expect. Most people doubled up and really just wanted to taste each of the levels. The best flavor, as we were told by most guests, was the spice cake/pumpkin pie layer. I’d have to agree. The two flavors are perfectly suited and completely enjoyable.
It was such a huge hit, that when we were planning my son’s farewell party a month later we decided that I should make it again. I made a few changes, such as making all the layers 10″, instead of 8, 9 and 10″. More importantly, I dumped the cream cheese frosting in favor of vanilla frosting. It turned out much prettier and the flavor didn’t seem different at all. Besides, most folks were diving straight into the layers without going near the frosting.
When Chooch lifted the cake to move it before the party, he decided we needed to weigh it since it was so heavy. It tipped the scales at 17 pounds. I started to feel really guilty at that point.
It was again, a huge success. Just like before, everyone just wanted to try each of the layers and most ended up in the trash. The majority again held that the pumpkin/spice layer was the best.
I’ve sworn off making the full, three layer monstrosity. We’ll see if that sticks.