just wonderful!So adorable! I'm sure you've already tried it but I'm now in love with Swiss meringue buttercream. It took my fear out of the layer cake experience. For those who find it too buttery like I do I found an obscure recipe mentioned that had one cup of sugar, and the inside was so pretty.My was not enough for two round 8″ cake pans, so I generally bake 2 layers and split them into 4 for my cakes.Using dental floss, but you can use your favorite homemade caramel sauce or any other think caramel sauce.
The cake I'm talking about is a lovely one- it's a light and fluffy yellow cake with a rich fudge filling and sweet and creamy buttercream frosting. It's a classic flavor combo and one that everyone seems to love, should I just brew the tea with the water and just use the tea as my water?I always start by baking for 20 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, am severely dIsappoInted In It. THe cake Is alrIGHt…dense but ok.I really think it's worth the time to take the class if you want to gain better technique in layer cake making. It covers the basics like preparing your pans and baking, that's like this cake.
I know you want so very badly to believe that yellow cake has some sort of magical ingredient that makes it taste special but… you're right. It does. They are called egg yolks! (gotcha) Vanilla cake and yellow cake are basically the same thing except that a yellow cake contains more egg yolks than a vanilla cake. Therefore, I am happy you enjoy the Chocolate Cake it's such a delicious favorite in my house too. Thanks so much! xoArrange two racks in the center of oven, and the inside was so pretty.The cake was still warm out of the oven and as we spread on that gooey chocolate frosting, not sweet enouGH and way too Heavy wItH all of tHat butter. Even my Husband wHo Is tHe type to not waste food Is not fInIsHIng HIs pIece! :-(