I followed this recipe exactly and it turned out great. It is some work but the comments of the other cooks helped. I will reiterate the most important ones. Don't overcook the cake, if in doubt, take it out. The flour and milk must be heated to at least 185 degrees but it doesn't hurt to bring it to a simmer and, if you don't want a flour taste, it should be cooked for 20 minutes. Everything absolutely needs to be at room temperature before the icing is made and the cake iced. I used organic sugar and Irish butter and the icing was a little grainy and yellow. OK since I was making green velvet cake but I would recommend white superfine sugar for the icing.
Was this review helpful?
0 users found this review helpful
I followed this recipe exactly and it turned out great. It is some work but the comments of...