NickyBaby61--I don't know if you made this mistake, but I slapped my own forehead when I realized it during my first batch. I accidentally mixed up my carton of heavy cream with my carton of buttermilk. So when I mixed the liqueur with the milk, the milk soured. And, of course, since it was buttermilk and not heavy cream, it never formed into a whipped cream texture. *Le sigh* But, I caught on pretty quickly what I did wrong, so that was resolved.
As for my own opinion, the recipe is GREAT. I just like the cake to be more moist, so I tripled the coffee mixture (3/4 coffee, 3 tbsp liqueur). I saw another review about freezing the cakes a bit first, though, since the coffee might make the cake crumble a bit. I only read that today after I made the cake again last night. :-P I will remember that for the future.
It's a fantastic recipe, otherwise, and it makes you look really pro (without having to go to school for it). The filling and frosting are to die for. I could eat them by themselves.
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NickyBaby61--I don't know if you made this mistake, but I slapped my own forehead when I...