Cake Slice: Triple Chocolate Fudge Cake

I know, I know, it doesn't look like a cake, does it? Well, it started out as cake and ended up as a trifle. (I believe "trifle" translates roughly to "cake that falls apart and is beyond saving". Or at least in this case anyway)

This month, the Cake Slice Bakers made the Triple Chocolate Fudge Cake from the book "Sky High: Irresistible Triple Layer Cakes" by Alisa Huntsman and Peter Wynne.


(If you want to see what this cake was supposed to look like, please visit the other Cake Slice Bakers.)

The cake was made up of three parts, one of which I messed up...

1) a really moist and delicious chocolate cake, which came out perfectly.

2) a sour cream chocolate frosting, which was darned good and very chocolatey.

3) a white chocolate mousse filling. This is the part that led to the cake's ultimate demise. It was made with white chocolate, whipped cream, and meringue. I tried using a pasteurized egg white product for the meringue since I didn't want to use raw egg whites. Normally I'm not too worried about egg whites but one of the folks that was to eat the cake is in poor health. Anyway, against my better judgement I used a portion of the poorly whipped egg whites (they didn't even make it to the soft peak stage) which led to a really soft filling, which ultimately led to the cake falling apart as I was icing it.

I just didn't have the time to fuss with it, so I pitched the whole thing in a bowl, chopped it up a bit, and then layered it in a second bowl with whipped cream and raspberries.

Apparently the baking gods were smiling on me because it tasted awesome. I was so glad because this was supposed to be a birthday cake and I was slightly embarrassed to show up with cake in a bowl.

Although the cake didn't end up as planned, it wasn't a total lost cause. At least I learned that you can't make meringue using "Just Whites" egg product.

OK, that's all for now. Stay tuned for next month's Cake Slice post on October 20, when we bake our first cake from the book "Southern Cakes" by Nancie McDermott.



Triple Chocolate Fudge Cake

Makes a 9-inch triple layer cake; serves 12 to 16
from Sky High Irresistible Layer Cakes by Alisa Huntsman and Peter Wynne

2 ¼ cups all purpose flour
1 cup unsweetened cocoa powder
2 ¼ tsp baking soda
1 ¼ tsp baking powder
1 tsp salt
½ tsp ground cinnamon
2 ½ ounces unsweetened chocolate, chopped
1 cup milk
1 ¼ cups hot, strongly brewed coffee
2 eggs
1 cup mayonnaise (not low fat or fat free)
1 ½ tsp vanilla extract
2 ¼ cups sugar
White chocolate mousse (below)
Sour cream chocolate icing (below)

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9 inch round cake pans. Line the base of each pan with parchment.

Sift together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.

Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.

In a mixer bowl, beat together the eggs, mayonnaise and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 prepared pans.

Bake for 25 to 28 minutes, or until a cake tester inserted in the centre comes out almost clean. Let the cakes cool in their pans for 10-15 minutes before un-molding onto a wire rack and carefully peeling off the paper. Leave to cool completely.

White Chocolate Mousse

4 ounces white chocolate, chopped
1 cup heavy cream
1 egg white
1 tbsp sugar

Melt the white chocolate with ¼ cup cream in a double boiler. Whisk until smooth. Remove from the heat and let the white chocolate cream cool to room temperature.

When it has cooled, beat the remaining ¾ cup cream until soft peaks form. In a clean bowl whip the egg white with the sugar until fairly stiff peaks form.

Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream until blended. Be sure not to over mix.

Sour Cream Chocolate Icing

12 ounces bittersweet or semi sweet chocolate, chopped
1 stick (4 ounces) unsalted butter
2 tbsp light corn syrup
¼ cup half-and-half at room temperature
½ cup sour cream, at room temperature

Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water. Remove from the heat and whisk until smooth.

Whisk in the half-and-half and sour cream. Use while still soft.

To Assemble

Place one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half the white chocolate mousse, leaving a ¼ inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the sour cream chocolate icing over the filled cake. Spread all over the sides and top. Don’t worry if some of the cake shows through. This first frosting is to seal in the crumbs, and is known as a crumb coat. Refrigerate the cake for 30 minutes.

After this time cover the cake with the rest of the icing, smoothing it down the sides. It should be the consistency of mayonnaise. Use a palette knife or the back of a spoon to swirl the frosting around the cake.

Cake Slice: Pistachio Petit Four Cake

This month, the Cake Slice bakers are indulging in some Pistachio Petit Four Cake, from the book "Sky High" by Alisa Huntsman and Peter Wynne.

Alas, my oven is on the fritz, so I'll have to postpone my cake for now. Too bad, I already have the ingredients measured out and the pistachios roasted (and how often does that ever happen, I ask?).

Please check all of the other bakers' fabulous cakes at the Cake Slice Blogroll.

If you'd like to take a peak at the recipe, it's right----> here.

Cake Slice: Marbled Lemon Blueberry Butter Cake

"It's my party, and I'll cry if I want to, cry if I want to..."

No wait, scratch that.


Let's try that again. Ahem. "Happy Birthday to me, Happy Birthday to me..."

Yepper, I turned 44 last week. I'm OK with it, you know, they say 44 is the new 34 (Yea, I'd roll my eyes if I were you too). Anyhoo... what better way to celebrate than to join in with the rest of the Cake Slice Bakers and whip up a Marbled Lemon Blueberry Butter Cake, from the book "Sky High" by Alisa Huntsman and Peter Wynne.

(The cake was delicious with a capital "D", by the way.)

I've tried many cake techniques since my cake decorating days, but one I've never tried is a funny-angled wonky cake, or topsy-turvy cake.

I figured, why not give it a try, even if it's only on a small scale and only one tier. If you want to follow along, here is what I did... I halved the recipe and baked it in two six-inch pans and one five-inch pan. I figured carving it upside down would be easier, so I layered them with the small one on top (which will eventually be the bottom).


I thought I'd be conservative with the angle, so I used the five inch cake as my guide. I carved from the edge of the top 5-inch cake in a straight line to the bottom of the lowest 6-inch cake. Like this...


Next, I had to make up for the fact that I didn't use an icing dam to keep my blueberry filling from leaking into the icing (duh, I keep forgetting that part). I used "cake spackle", a technique by cake-decorator extraordinaire Toba Garrett. I took all of the scraps that I carved from the cake and mixed them with enough icing to make a sort of edible spackling.


I covered the cake with a layer of spackle (somewhere between 1/8 and 1/4-inch thick) and smoothed it, then refrigerated until firm.


OK, here's where I messed up. I went ahead and iced the sides with the cake still upside-down.


I placed my serving plate on top and then...


... flipped it over, so that now the cake is right side up.


OK, here's how I messed up... in addition to having slanted sides, these wonky cakes also have an angled top. However, by icing the sides ahead of time, I made it impossible to carve the angle on top. Any attempt to carve the top would have resulted in cake crumbs marring the icing on the sides. D'oh!

So, I left the top of the cake flat and proceeded to gob the remaining icing on top. (You can see my cake spackle layer below.)


I spread the icing over top, making sure to go all the way to the edge with icing.


Then I smoothed the icing as best I could. Here's a secret... I'm not really that great at smoothing icing with a spatula.


For the spatula-impaired like me, a stint in the refrigerator firms up the meringue buttercream so the icing can then be smoothed and the edges trimmed as needed.

Then the fun begins! Time to decorate! I used fondant for wavy stripes and dots on the side, then used a "grass tip" to pipe the top border and a plain tip for the bottom. I finished it off with a fondant "J" and then all that's left was the singing.



OK folks, that's that! If you want to know the *right* way to make one of these cakes, my friend Sharon does first-rate cake decorating how-to DVDs and her latest DVD is on this very thing. Check it out ---> here.


Marbled Lemon Blueberry Butter Cake
- from the book "Sky High" by Alisa Huntsman and Peter Wynne.

(Note: I halved the cake recipe but forgot to halve the blueberry preserves, so I got double the filling.)

The recipe is ---> here.

Cake Slice: Pina Colada Cake, and an Award

This month, the Cake Slice Bakers made the Pina Colada Cake, from the book "Sky High: Irresistible Triple Layer Cakes", by Alisa Huntsman and Peter Wynne.

My Pina Colada Cake took a wild ride through three airports, two planes, two taxi rides, and several rental car rides before making it to it's final destination atop a lovely cupcake tower at my sister's wedding. (The cupcakes were done by Be My Cupcake in Cedar Park, TX.)


The Pina Colada Cake was made up of a lovely rum-soaked brown sugar cake with a pineapple-lime-vanilla filling, all wrapped up in a coconut buttercream. Since I knew this cake would have to hold up to the rigors of air travel, I opted to ice it with my sturdy cream cheese icing and then cover it with fondant. I wasn't sure how the coconut buttercream would fare and decided to play it safe. Bummer, though. I was anxious to try the buttercream since all of the icings in this book have been wonderful so far.

And how was it? The cake was delish! My sister and her new hubby really loved it.

Feel free to stop by the Cake Slice Bakers Blogroll to see how everyone else fared this month. For the recipe, click ---> here.

I also want to give a shout out and thanks to Chris from The Mixed-Up Files of... Me for giving me the Kreativ Blogger award. Thanks, girlfriend!


The RULES of this award are:

(1) Thank the person who nominated you for this award.
(2) Copy the logo and place it on your blog.
(3) Link to the person who nominated you for this award.
(4) Name 7 things about yourself that people might find interesting.
(5) Nominate 7 Kreativ Bloggers.
(6) Post links to the 7 blogs you nominate.
(7) Leave a comment on each of the blogs, letting them know they have been nominated.

I'm going to nominate Vibi from La Casserole Carree and Natashya from Living in the Kitchen with Puppies for this award. Girls, feel free to do what you want with this award. Post it or not, it's up to you.

Aaand lastly, seven things about myself (ugh)... OK...
1. I'm embarrassed to talk about myself.
2. I never really got South Park.
3. I can't think of anything interesting to say for #3.
4. I think high heels are a conspiracy against women.
5. I rarely watch TV. I've never seen Survivor, Dancing with the Stars, American Idol or most of the other hit shows.
6. I'm 43 and I'm still waiting for the real adults to show up and manage this household.
7. I still have a thing for Loverboy.

Cake Slice: Chai Cake with Honey Ginger Cream

This month, the Cake Slice Bakers whipped up Chai Cake with Honey Ginger Cream. (Doesn't that just sound wonderful? Honey. Ginger. Cream.)

This is the seventh cake we've baked from the book "Sky High:Irresistible Triple Layer Cakes" by Alisa Huntsman and Peter Wynne. We're baking from this book for a year and after that, it's on to another cookbook.

This was a spice cake, but not your mama's spice cake, I dare say. Unless your mama is from India, where chai tea is popular. (On a side note, I had an Indian roommate once upon a time and she faithfully made chai tea every morning, heating spices, tea, and milk in a pan. Our house always smelled so goooood!)

Cardomom is a key player in chai, but a little cardomom goes a long way for me. So I added more cinnamon and less cardomom than called for in the recipe. I also added some fresh ground nutmeg and cloves.

And how was it? It smelled lovely and tasted delicious. I thought it was a tad dry, but that might have been my fault. I might have left the cake layers out too long to cool.

As you can see, mine was for a birthday. I was low on time so resorted to using sprinkles. Yeah, sprinkles!! (That's a chunk of fresh ginger there on the side.)


As usual, with a crowd present, it's difficult to get a good photo of the interior of the cake (What do you mean, you want to eat cake right now? You can't wait a half hour until I get the perfect shot of a single slice of cake? Sheesh, so inconsiderate.) . This shot was as good as it got.


Everyone seemed to really enjoy the cake.


The icing was delicious. I've never used honey in icing before and I liked the subtle flavor it gave. I made some modifications to the icing so I could ice the cake in the traditional way. I added powdered sugar until it was thick enough to ice the sides, and added a little salt to counteract the extra sweetness. I halved the honey. I added more ginger but should have left it alone. The flavor of the fresh ginger in the icing developed as time went on.

All in all, it was a great cake and once again, I'm impressed with the variety of icings in this book. They've all been fantastic.

You can find the recipe ----> here.

OK, see you next month!

Cake Slice: Triple Orange Chiffon Cake

I'm one of those oddballs that doesn't mind cold, blustery winters. The idea of the outside world falling dormant and hibernating for part of the year is comforting to me.


Winter is a time of quiet hibernation for people too. Gone are the evenings spent chatting with neighbors on the sidewalk and the shouts of children playing baseball in the street. In their place is a quietness, a withdrawing to the comfort and warmth of home.

Winter is special, because without it, spring would not be that magical time of re-awakening.

Sprigs of green seem to defy the odds and poke their little heads out of the cold, dark earth. Likewise, neighbors emerge from their houses, anxious for fresh air and a chance to see old friends.


This month's Cake Slice recipe was Triple Lemon Chiffon Cake, a perfect excuse to sit on the porch and catch up with neighbors.


I opted for a triple orange chiffon cake, rather than lemon. The last four desserts I've made have been lemon flavored and I was ready for a change.

I decided to kick it up a notch by using the juice from a blood orange, a mineola orange, and a regular orange. (I wish I would have taken a picture of the combined orange juice, it was a gorgeous orangish-fuschia color.) I also subbed orange juice for the water called for in the cake.


In spite of all of that orange-ness, the cake still had only a slight orange hue. But it tasted delicious, the orange cream filling was light and lovely, as was the orange spiked whipped cream icing. I personally thought the cake was a little too spongy-textured, but it tasted wonderful. (Find the recipe ----> here.)


I quartered the recipe and baked in 4" pans.


Since this cake rose nicely, it made for quite the tall and skinny cake.


OK, that's it for this month. I'll catch up with you next month for the next fabulous recipe from "Sky High: Irresistible Triple Layer Cakes" by Alisa Huntsman and Peter Wynne. Please be sure stop by the Cake Slice blogroll and check out how the rest of the bakers fared.

P.S. the neighbors loved this cake!

Cake Slice: Southern Coconut Cake

This week, the Cake Slice Bakers tackled Southern Coconut Cake, from the cookbook Sky High, by Alisa Huntsman and Peter Wynne.

I told myself all month long that I was not making this cake. And I had a truck-load of excuses too... I'm not crazy about coconut, I don't have time, my waistline doesn't need it, I don't have my old neighbors to unload the extra on, etc., etc..

My husband really dislikes coconut. He'll make faces and tell me that shredded coconut reminds him of toenail clippings (ewwww!). (He can be so grown-up sometimes.)

But then, at the last minute, I got the excuse I needed to get me into the kitchen and channelling my inner coconut lover. You see, the last few nights, we've had two guys over doing some work in the house and they've run into every problem under the sun. What should have taken three or four hours has taken eight, and they're still not done. That's when I told myself, "cake will make it better!"


Turns out, I am SO glad I made this cake. The icing, a cream cheese Italian Meringue buttercream, is to DIE for!! I wish I could fill a swimming pool and swim in it. It's quite rich, though, so a small piece of cake was plenty.

I'm thinking the icing would also work as a "cream cheese mousse"... maybe as part of a fancy plated dessert. (You know, those fancy plated desserts that we all serve after a long day of work, homework checking, running kids, and cooking dinner?)

The cake is good too, moist and soft. I really couldn't detect the coconut milk in it, though.

If you're feeling a little coco-nutty, I highly recommend trying this cake. Coconut lovers might want to up the coconut factor by adding some coconut extract. (You can find the recipe ---> here.)

One last word on this cake. It's versatile... it goes with the tropical theme...


... and the winter wonderland theme.


Seriously, doesn't it just remind you of fluffy, white snow?

Baking Notes:
I halved the recipe and baked it in 6 inch pans. Also, and this is just me... whenever a cake recipe calls for egg whites only, I usually break the rules and use whole eggs, replacing two whites with one whole egg. I'm not all hung up on having pure white cake and having a bowl of egg yolks to find a home for is just one more task in my already busy day. So, that's why my cake is a nice creamy white instead of snow white.

OK, that's all for this month!

Cake Slice: Banana Cake with Praline Filling and White Chocolate Ganache

Welcome to the January edition of The Cake Slice, where members bake up a monthly cake from the cookbook “Sky High: Irresistible Triple-Layer Cakes” by Alisa Huntsman and Peter Wynne. On the menu this month was Banana Cake with Praline Filling and White Chocolate Ganache.

(Is it just me, or have recipe titles gotten really, really long?)


The praline filling was interesting and introduced me to “sugared pecans” for the first time (both eating and making them). The method for making the sugared pecans was new as well… we first boiled the pecans for 5-8 minutes, let them drain, then coated them with powdered sugar, then deep fried them.

And how were they? Dad-gum good!! I just happened to have a hot cup of tea as I was making them, and let me tell you, just-warm sugared pecans with a cup of hot tea… out of this world! It was hard to save them for the cake.

The filling consisted of chopped sugared pecans with white chocolate ganache. Here you can see it (somewhat) before icing. (Love that skimpy bottom layer of filling... not!)



I'm sorry to say I didn't sample the cake. I sent it with my sister-in-law, who works for the Muscular Dystrophy Association, to one of the MDA's monthly events. I heard back, though, that it was delicious.

I'm just happy to have been introduced to sugared pecans.

OK, over and out until next month! If you want the recipe either A) buy the book (you won't be sorry, I promise), or B) check it out here, courtesy of Gigi from Gigi Cakes, and our fearless leader.

Cake Slice: Halloween Sweet Potato Cake

Welcome to the second installment of the Cake Slice, a monthly group baking cakes from the book "Sky High, Irresistible Triple-Layer Cakes" by Alisa Huntsman and Peter Wynne.

Up this month... Halloween Sweet Potato Cake, a moist spice cake filled with orange cream filling and covered with chocolate cream cheese frosting. I know, mine doesn't look like chocolate anything... don't worry, I'll explain.

This cake was moist and flavorful, with no real hint of sweet potato. It was lightly spiced, I thought. I tend to like "spicier" spice cake, but my neighbor across the street raved about it. She said it was in her "Top-10" favorites of the recipes I've baked.


I cheated again this month and didn't follow the directions exactly. (I'm two-for-two for not following the Cake Slice recipes, but I promise I will next month!) You see, I'm burned out on pairing chocolate and spice. It seems like I've baked so many recipes lately with that combo and I'm just not a fan of it. To me, those flavors stand on their own, and combining them diminishes them both. Guess you can't teach this old dog any new tricks, at least with respect to chocolate (stop messing with chocolate, people, please!)

Soooo, I went with cream cheese flavored icing and filling (why mess with a classic?). I also quartered the recipe and baked it in 4-inch pans.


I decided to play around a little and dress up this little tower of cake. A few drop strings and a fondant daisy that's been languishing on my "unused decorations" shelf and there you go!



OK, that's it for now... over and out until next month!

Sweet Potato Cake

Cake:
2 medium or 1 large sweet potato (12 ounces)
3 cups of cake flour**
3 teaspoons of baking powder
1 and 1/2 teaspoons of ground cinnamon
3/4 teaspoon of ground nutmeg
1/4 teaspoon of cloves
5 eggs, separated
2 and 1/4 cups of sugar
1 stick plus 2 tablespoons of butter, at room temperature
1 and 1/2 teaspoons of vanilla
1 and 1/4 cups of milk


(**The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)

(*If fresh sweet potato is not available where you live you may use canned sweet potato, yams, and pumpkin puree)

Makes a 9-inch triple layer cake, serves 16-20 people

1. Preheat the oven to 400F degrees. Prick the sweet potatoes in 2-3 places, place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.

2. Reduce the oven temperature to 350F degrees. Butter the bottoms and the sides of the pans and line with parchment paper. Butter the parchment paper also.

3. When the sweet potatoes are cool peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processors. Puree until smooth. Measure out one cup of potato puree and set aside.

4. Sift the flour, baking powder, cinnamon, nutmeg, and ground cloves. Set aside.

5. In the bowl of electric mixer add the egg whites and attach whip attachment. Beat on medium speed until egg whites are frothy. raise the speed to high and gradually beat in 1/4 cup of sugar. Continue to beat until the egg whites are moderately stiff.

6. In another large bowl with the paddle attachment, combine the sweet potato, butter, vanilla, and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk in alternately in 2-3 additions. making sure to begin and end with the dry ingredients.

7. With a large spatula, fold in one fourth of the egg whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among of the three pans.

8. Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pan for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

9. To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with a 1/2 inch round tip and filled with chocolate cream cheese icing, pipe border around the edge of the cake. Fill the center with the orange cream filling smoothing it to the edge of the border. Place the second layer on top and repeat the process.Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Frosting:
makes 3 cups
10 ounces cream cheese*** at room temperature
1 stick of butter at room temperature
16 ounces of powdered sugar; sifted
1 and 1/2 ounces of unsweetened chocolate melted and slightly cooled

(***1 cup of cream cheese maybe substituted with 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth OR equal amounts of neufatel cheese)

1. In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered sugar to cream cheese butter mixture. Making sure to scrape down the sides the sides of the bowl. Then beat until light fluffy 2-3 minutes.

2. Measure out 1 cup of frosting and set aside.

3. Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling:
1 cup of reserved cream cheese icing from above.
2 tablespoons of frozen orange juice concentrate, thawed
1/4 teaspoon of orange extract

1. Stir together all the ingredients until well mixed.

Cake Slice: (Not Quite) Cappuccino Chiffon Cake

This is the first entry for Cake Slice, a new baking blog dedicated to baking from one cookbook, once a month, for a year. The first cookbook we are baking from is "Sky High: Irresistible Triple-Layer Cakes" by Alisa Huntsman. This book has so many gorgeous cakes in it, please do yourself a favor and find a copy.

If this first cake is any indication, we are in for some mouth-watering eats over the next year.

The premier cake was Cappuccino Chiffon Cake, which consists of an espresso-laced vanilla cake, spritzed with espresso sugar syrup, enveloped in a cloud of sweetened whipped cream. Don't forget the sprinkling of cocoa on top.


Sounds delish. But sadly, I don't like coffee. At all.

The one and only cup of coffee I've had in my life was an act of desperation. After pulling an all-nighter in college, studying for a test on some stupid subject that didn't matter that I've subsequently completely erased from memory, I drank that foul liquid. I was obviously out of my mind, as studying all night will tend to make you. Why didn't I just have a Pepsi? I don't know. There is no obvious explanation. So, not only do I not like coffee, I have a bad experience associated with it.

(Wow, got off on a tangent there...)

And (also sadly), most of my family don't drink coffee, so I had no one to pawn this cake off on. So I did what any coffee-hater would do, I substituted Dr. Pepper. (My only other change was halving the recipe and using 6" pans.)

Interestingly, it tasted more of cinnamon and rum than anything else. And it was darned good! The chiffon texture was soft, the cake was moist, and the whipped cream? Pure heaven!

I used my food-only spray bottle to apply the Dr. Pepper/rum sugar syrup. I picked that trick up somewhere along the line and I'm so glad I did. It's so much easier than trying to brush syrup on with a pastry brush.


So there you go! Please stop by and visit the other Cake Slice bakers to see their cakes. Next month we will be baking Sweet Potato Cake with Chocolate Cream Frosting. How interesting does that sound?