The first time I made this, a year ago, I followed the recipe to a T, but the icing turned out extremely clumpy and gross. I still gave the recipe 5* since the cake is so good.
This second time, I followed the recipe, with the addition of 1/4 t of nutmeg. I baked it on 2 9" pans for 31 minutes at 350, rotating the pans half way through.
Again though the icing turned out crappy and clumpy. But I wasn't going to take it lying down, so I threw it out and looked up how to make cream cheese icing on youtube. The trick is you have to mix the butter and cream cheese and vanilla into a beautiful froth before you add any sugar. I put all but the sugar in the large stand mixer bowl, and after it was gorgeous I used a strainer and added the sugar a half cup at a time. It was amazing.
Now the frosting procedures are a new issue. I greased the pans, so the cake was really domed and I debated using a serrated knife to flatten it. But since the top is the best part I kept it, and it looks fine. My frosting job was good, but not gorgeous, and next time I'll def add more in the middle.
Delicious rating coming after Jade's graduation
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The first time I made this, a year ago, I followed the recipe to a T, but the icing turned out...