I'm waiting to taste the cake and icing together but they are both good on their own. I've made it in advance for our get-together tomorrow. If you beat the icing enough, the icing will lose it's graininess, though it might make more sense to use powdered sugar. Besides that, the cake was expensive to make and very time-consuming, but is worth both the time and the cost.
Having everything at room temperature is very important and you may want to plan for a minimum of three hours time with the cooling and the beating. You may not wish to multi-task while making this one.
I recommend putting down parchment paper due to the sugar content as both my cakes stuck (they usually don't). Also, you may want to consider relating the cake from the pan after ten minutes of cooling time.
My frosting was very light and airy like white chocolate flavored whipped cream. I wanted it to be slightly heavier so I think using powdered sugar or heavy cream might help that. Mind you, I haven't tasted the settled product all together so I will have to post back later.
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I'm waiting to taste the cake and icing together but they are both good on their own. I've...