This cake is a bit sticky from all the sugar, more so on bottom, so make sure you line the bottoms of your pans with parchment paper, wax paper or foil and spray your pan well with nonstick cooking spray and let cakes cool in pan ten minutes before removing them, or just line your entire pan with foil.
I made my own buttercream for this using 3 c. powdered sugar, not weighed out, 4 T. softened spread (I don't like butter in frosting unless it's chocolate so I use Blue Bonnet), 2 T. room temperature shortening, 1 1/4 t. pure vanilla extract, about 5 teaspoons milk, and two drops of blue and one drop of green liquid food coloring to get pale aqua.
I grade this an A+ but it does require more salt than called for.
No comments:
Post a Comment