This was my first cake/frosting from scratch, and I was quite nervous. I blended everything as directed, but was puzzled when the cake rose right over the edges of the pans. I retraced my cake-making steps, scanned previous posts, and this is what I came up with. I accidently purchased 8 inch pans. Therefore, the cakes took substantially longer to cook, and overflowed a little. Because I had to cook them so long, a crust developed on the top of the cake. I solved this by removing the top 1/2 inch of each of the cakes and iced them as usual. The cake was well received by all, and the problems that I had with it were my own fault. This recipe is quite good. It worked very well, and the frosting was perfect, both in taste and consistancy--perhaps a touch too sweet, but of course that could just be me. Those who had problems with the cakes either not cooking in the alotted time, or overflowing, I think must have done what I did. Still, the best cake I've ever made. And everyone loved it.
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This was my first cake/frosting from scratch, and I was quite nervous. I blended everything...