The cake part is awesome, easy and well worth making! All I can say to do differently with the cake is to bring the eggs and milk to room temperature along with creaming the sugar and shortening before adding the remaining ingredients. You can also change out the shortening for butter, and that is a matter of preference. I have done both, and prefer the butter. Otherwise the cake is perfect. The first time I made the custard filling, it never set up, and I cooked it as directed. The second time I made it worked, but I had to cook it much longer than indicated 3 to 4 minutes more. The flavor is just ‘ok’ to me, and I am looking for custard to rave about. The glaze does make a hard shell, but if you have a good serrated knife to get through the glaze, you're good to go. I'm definitely keeping the cake part, but will continue to look for custard and glaze recipes. Thanks for sharing the recipe – much appreciated!
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The cake part is awesome, easy and well worth making! All I can say to do differently with the...