I would be lying if I said I didn't follow any other reviewers' tips. I beat the yolks 5-6 min on my Kitchenaid's highest speed, sprayed parchment paper with Pam, cooled the cake 10 minutes before turning out onto powered Silpat, cut off one end to make a stump, iced the outside with the cream and used a fork to make log marks, toasted some coconut to scatter around as snow covered dirt; meant to brush the cake with cream de cocoa but forgot, darnit. Anyway, with all these tips and a few of my own (cut a slice off both ends to get rid of the crusty edges and for a nice, smooth, clean look whether or not you want a stump; there is plenty of whipped cream to spread on the cake as well as to ice it with–I even had some left over; I did not bring eggs to room temp as I figured beating those yolks on high speed would warm them up fast enough and I've always heard you need cold whites to make a good cream; I always sift my powdered sugar and cocoa first before adding to a recipe), I could not believe how awesome this cake turned out my first go 'round. Directions (along with tips) were easy to follow and I didn't find it terribly time consuming or taxing on my bowls. Whip whites in large bowl as you have to add the yolks later. Be sure to parchment paper the whole pan as the cake batter does fill the darned thing all the way up to the top. I had just cut a piece for the bottom like a stoop. But I really sprayed everything with Pam so it turned out okay. Check out my pic.
Was this review helpful?
19 users found this review helpful
I would be lying if I said I didn't follow any other reviewers' tips. I beat the yolks 5-6 min...