Decisions, decisions. What kind of cake, what flavour and frosting, filling and decorative touches.
The cakes have just come out of the oven as I begin typing up this post. I penciled in my notes on pp 58-60 in RHC… noting that I forgot to add two whole eggs to the egg yolk mixture — I noticed them in the little dish beside the mixer after the two cakes […]Read More
I knew there’d be posts like this. I just hoped they wouldn’t happen often. Or this soon. I’d gotten the kitchen all cleaned up from the cake debacle and I was content with the now cool cake and so it was time to proceed with preparing the frosting. I”d decided to make the Golden NeoClassic […]Read More
I decided to make the White Velvet Cake – page 17 – but with Lemon Curd filling instead of milk-chocolate Ganache. Seems better to me for the birthday cake today. The recipe is straightforward – a butter cake – I’ve made it before for wedding cakes. Simple. Glad it’s in this book. So I decided […]Read More