Triple Pake Party

Not being one to shy away from odd baking experiments and having had the stacked pie concept brought up in multiple circles of conversation, I decided to host a gathering devoted to making a triple pake.

What exactly is a stacked pie?  or a pake?  Well the first mention of the stacked pie had come from my good culinary artist friend, Sarah.  She had discovered and New York Times article recalling the tradition of bringing pies to a church picnic and stacking them together layered with things like chocolate sauce or caramel in between.  We had attempted this once at Sarah's home but found it to be more of an engineering feat than a baking one.  But the first attempt certainly sparked the thought that we could make it work better.  At first you don't succeed, bake, bake again!

The pake came up months later, another culinary artist friend, Tran had discovered something called a triple pake.  The word pake is a shword (AB's term for a shortened word, where you scrunch two words into one).  A pake is a pie baked inside a cake (where you scrunch a pie into a cake) and then for the guilding of the lilly portion, you make three pakes, and layer them with icing!  SO, thinking this might help build off the structural problems that the stacked pie had shown, the triple pake seemed like a good solution.

I invited my buddies from my days working at Gail Ambrosias' Chocolatier over to assist in this experimental baking.  Marcel was present as he is an appreciator of frosting.  He takes after AB.
Everyone strapped on an apron and the mini mixing began!

Sam shows off her crochet apron and Katharine has already set to work on measuring!

Marcel wears his appropriate kitchen apparel.

The mini pies were made and placed into the oven.  What we have from left to right is a pecan pie, pumpkin and apple pie. Once baked and allowed to cool for a bit, they will be flipped into slightly 

larger cake pans and then cake batter poured over them. 

Now, we did try to place a little batter in the bottom of the cake pans first, lightly baked the small thin layer and then placed in the pie and poured the batter in around.  BUT, we think this may have caused some temperature troubles, so being less thoughtful might actually help.

Always vigilant in the kitchen, Marcel checks on the progress and the proximity to the edge of the pies.

Once the cakes had cooked thoroughly and were cooled, the process of layering them between icing could begin.  

The bottom pake is a chocolate cake with the pecan pie inside.  The second layer is a pumpkin spice cake with the pumpkin pie inside and if I remember correctly the top is an apple spice cake with the apple pie inside.  

Abby uses her skills to apply generous amounts of frosting to the exterior of the triple pake.  We took about two photos of the finished piece and then it was time to cut into our masterpiece.

This was one of the most decadent things I have eaten.  I really feel like it got even better after being refrigerated overnight.  Totally delicious, a lot of hard work and worth enjoying with friends.