A Surprisingly Simple Layer Cake, Frosted With Magic (Basically)
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Ingrid D. December 29, 2018
Really quick to come together, for me, start to finish was about 2 hours. Wish I could post a photo of my cake. Also, I doubled the recipe and baked in 2 10" round pans sprayed with a parchment circle on the bottom. Came out beautifully!
Marlene M. March 12, 2018
This cake was delicious! I also thought 2.5 tablespoons of cornstarch couldn’t possibly be right, so I cut it down. Honestly in future I’d probably make a no cornstarch custard, because I don’t care for the texture cornstarch gives. But my friends just loved this cake and ate every scrap! I will make it again.
I made this cake and I have to say that it did not turn out well at all. First of all the cake stuck to the pan (I can correct that with the use of parchment) but ARE YOU SURE that I should use 2-1/2 TABLESPOONS of cornstarch. The liquid mixture immediately turned into a dough-like consistency. It went WAY past coating the back of a spoon. I could have plastered a wall with it. Please check on this. . .
Posie (. February 26, 2018
Hi Charlotte--updated, that should be 2 1/2 teaspoons of cornstarch! Hope that gives you a much better result!!
I'm surprised there were not more complaints about it. teaspoons sound right!
Sheri January 12, 2018
I would love to make this. It looks and sounds amazing. But could you convert the metric measurements to cups and oz.? I have yet to bake something successfully when I’ve tried to convert the measurements. Something is always off.
BBuchanan December 24, 2017
I haven't made this cake (yet); however, I felt I had to comment and at the very least, say, "Thank you!", for using photos of a cake that looks like a cake I would bake at home, versus one that has been made in some completely sterilized professionally equipped, and staffed, million dollar kitchen (or a kitchen belonging to a professional expert chef or pastry chef, such as yourself, where the cakes are always leveled perfectlt flat on top and bottom, and sides, with equal portions and sizes, and always, perfectly round, or perfectly square, and each layer is a scrumptious four fingers thick, and it is drapped in so much professional fondant, flowers, frills, and delectable decor, that any drag queen would be proud to wear it as their evening tiara), Not that there is anything wrong with professional chefs or pastry chef cakes, far from it, for they are the precise, perfection, and Mt. Everest we home cooks aspire; however, sadly, it is an 'aspiration', and one rarely attainable to those of the regular humn variety (versus the super human variety to which professional pastry chefs and chefs belong) for whom food is a delight, but on the daily life priority list, is located somewhere between, remembering where you last left your iPhone, getting the kids, spouse, fog, cat, bird, fish, and local reptile, etc., (for those whom it applies), out of bed, washed enough that they don't look as if they are neglected, fed something that is delicious, nutritous, fun, or fabulous (but, hopefully, accepted by all), off to work/school/sports/activities/homework, business meetings, fed (again, hopefully, 2 outta 4 not complaining), washed, picked up after, and once more put to bed, and Oh yeah, Where did I put that stupid phone?!...before your own head hits the bed in a tired stuppor..A least, I would imagine such a scenerio applies to many a reader...My point being, I love that your cake looks "do able" at a lay person's experience level while looking yummily appetizing, and certainly fitting of your written description, so, "Thank you!"
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