Very good icing. I will definitely make it again. I think it may have been a little sweet for some people but I really liked it. It did not make nearly enough though. I had to make three batches to ice one sheet cake.

Reviewed On: Jun. 5, 2009

I really love this recipe, however, I change it up a bit when I make it. Last time I made it, I left out the prociutto and added some goat cheese. Instead of the dressing I just used balsalmic vinegar & olive oil. It was really good.

Reviewed On: Jul. 6, 2005

I made this cake for my sister's birthday and everyone loved it! I did make a few changes though. I used Chambord (raspberry liqueur) instead of Amaretto, substituted canned raspberries for apricots, added some raspberry fruit spread to the filling to give it a thicker consistency, and topped the icing with some fresh raspberries. It was so delicious. Only thing I will do differently next time is cut the icing measurements in half- it made way too much icing for one cake!

Reviewed On: Jun. 6, 2005