A sweet friend of mine turned 26 and, as everyone knows, that is an occasion that calls for CAKE. (Besides that fact, I was looking for nearly any excuse to bake another cake. I seem to have misplaced my Cake Mojo, and I want it back! The icing…is hiding a multitude of flaws.)
I followed the directions from here, and was pretty pleased with the results! I put on a “crumb layer” using some leftover pink buttercream from the freezer. Then, I made the roses using my usual chocolate frosting recipe, subbing in mint extract for half of the vanilla extract called for. Even with filling, and crumb coating, the cake in a separate frosting, one batch of icing was still not quite enough to do up this cake. Just a note for future reference.
Cake and frosting recipe here.
PS – I think part of my issue is my oven temperature…and the amount of baking soda the cake calls for. I used the King Arthur flour site to convert the cake measurements to weight, so I’m sure that I measured everything correctly. However, I don’t think I baked it long enough. The edges of the cake just crumbled off, and after I iced the cake and cut into it, the middle was like fudge. Not exactly what I was going for. So, next time…bake it longer, knock down the baking soda to 1 tsp. instead of 1 1/2, and add a smidge more salt, for more contrast with the super sweet icing.