I found the recipe for this Banana Split Cake from an old Better Homes and Gardens magazine where they took retro BHG recipes and remade and reshot them to see if they were still relevant (and still worked). It was a fun concept because the original photograph was amazing. The styling and lighting was something right out of the 1970’s, which makes sense because that’s when it was taken. Anyhow, I loved the idea of a cake that tasted like a banana split, so I was determined to give it a go. If you follow me on Instagram, you might’ve seen that I flopped the first attempt. I followed the recipe step by step, but something went wrong. It just didn’t come out right. The layers weren’t distinct and the cake was really tough and dry. I was devastated because I was so excited for this recipe and I obviously lost my touch and I really hate failing at things. I tossed the cake and tried it all over again the next day. I realized when I was preparing the chocolate and strawberry layer the first time around, I over-mixed the batter hence why it became to dense. So I changed the original recipe a tad to ensure that the second round was a bit more successful. I remade it and hit the nail on the coffin because the cake is amazing. I got over the fact that I had failed the first attempt, and have come to the conclusion that I need a few mishaps like these every now and then, only to humble me and make me a better baker/cook. What else can we do? Just gotta keep trying and never give up. Lucky for us we now have a great cake to enjoy.
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