Today I'm actually honored to be featured on A Year In Bread's Friday Favorites. I found this blog, full of bread baking information, a couple of years ago and spent at least two late nights catching up on their posts as well as subscribing. I was so excited to see Susan and Beth post that they were continuing their efforts on the blog.
And these last two pictures are for Denise who asked if I level my cakes before frosting. Looks pretty level huh?
Tada! Not. I actually do tend to level my cakes except the cakes I put on this specific red plate. It's our special plate that I use for birthday cakes and sometimes to serve a special someone their meal in celebration. It also has a slight incline along the edges that sort of make 9" cakes cup up slightly. Usually if a cake has a high dome the cupping of the plate will level things out, but in this case the cakes were pretty level right out of the oven. I just used the frosting to get a straight top surface. Also had a good bit of help from the boys in decorating which was a lesson in shall we say, letting go? Obviously I'm not so good at letting go just yet and had a bit of smoothing party at the end. This is the Restaurant Eve yellow cake recipe and it was pretty scrumptious filled with strawberry jam and a strawberry buttercream.