Has anyone played around with this? Did you sub cf for any or all of the cream? When did you add it? This has been rattling around in my head for a while, and I think I'll try it one of these days. Thanks, I'd love to know if anyone else has worked on it and what your results were.
Melissa Weller shares the recipe and tells the story of her local corner store
An Easy, Impressive Cake Made Entirely From Bodega Ingredients
Well, now you
Shop the Piglet Tournament Cookbooks
Fit for a King (Cake)
Hot Hot Hot—Sale on Pots!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)