This was a good cake. I got a lot of compliments on it. I had to give it four stars, however, as I was a little flustered while baking it -- it took 32 minutes, not the prescribed 18-22. I baked it in two 9" pans, as that seemed to be all there was batter for (and all I had), at 325 because they were dark, nonstick. They did stick to the pan a little, but nothing unsalvagable once the frosting was on. I did not use the chocolate frosting, but instead doubled the whipped cream recipe, using a few drops of peppermint extract in place of some of the vanilla extract. This gave a very subtle mint flavor to the frosting, which I used over the entire cake. I crushed 3 large candy canes and spread them over the top and finished the whole thing with large piped stars around the bottom and top edges. I got *a lot* of compliments both on the look and taste of the cake, and there was none left at the end of the evening. (I took it to a shared supper at church.) I will post a picture if I can figure out how. One other thing -- this was a tall cake. The star edging that I added bumped against the top of my cake dome.
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This was a good cake. I got a lot of compliments on it. I had to give it four stars,...