Oops, I Made Something Delicious

(WTNH) - Food Blogger Jenn Press Arata is back in the kitchen.

That's SO Jenn's tips for salvaging your baked goods and turning an 'oops' into a 'wow'. Remember, if it tastes good, it doesn't really matter how you got there! Log onto www.thatssojenn.com to submit your own 'oops' and enter to win a hand painted silver oven recipe box to organize your future kitchen creations!

Some of her ideas:
1. The center of your pie isn't solidified: Pour the entire pie into an airtight container (yes, crust, filling and topping.) Freeze for a few hours and scoop into martini glasses for an elegant frozen concoction. Lemon meringue sorbet, anyone?

2. Uneven layers are peaking through the sides of your cake: Cover with additional frosting and using the palm of your hand, push a coating of crushed nuts, sprinkles, chocolate shavings or coconut around the cake for an embellished look that covers the imperfections.

3. Cake sinks in or layers fall apart when transferred from the baking pan: Cut the cake into cubes and add a portion to the bottom of a trifle glass. Cover with a layer of pudding, mousse, pie filling or whipped cream and continue to alternate with hot fudge or chocolate ganache (optional), fresh berries and more cake until you reach the top. Cover the final layer of cake with whipped cream and top with mixed berries and a sprig of mint.

4. Brownies stick to a pan: Forgot to use parchment paper or cooking spray? 1. Scrape up the tops of the brownies and using your hands, mold them to fill individual ramekins or small serving dishes, and dust with cocoa powder. Serve with spoons and tell your guests it's a personal molten cake.  2. Place brownie bits on the bottom of a sundae dish and slather with scoops of ice cream, whipped cream and caramel sauce for a decadent brownie sundae. If it's covered in ice cream, nobody cares.

5. Your cake is full of cracks: When all else fails and you have little time to spare, cover it with powdered sugar! A hefty sifting on top, and it's your little secret.

That's SO Jenn was recently picked up as a monthly food column for Darien and New Canaan newspapers and websites.