I had never made a layer cake before, and my mom's birthday was coming up. What better opportunity?
Here's a picture of how it all started:
This is most everything I used. I say "most" because inevitably I left something out. I just don't remember what it was anymore. Nothing important, I'm sure....oh! I think it was the powdered sugar. Yeah, you're gonna need that if you want frosting.
Notice the bag of Splenda. I decided to try it out since I'd never baked with it before. I couldn't tell the difference while eating the cake, and I'm not sure if it would have anything to do with the rising factor but, well, what do you think?
Those are 8-inch cake pans and that cake is only about halfway up the sides, when the recipe called for 9-inch cake pans.
I also had issues with waiting until the cake was completely cooled before I iced it, causing it to pool slightly on the bottom of the serving dish. But really, it's not my fault because it was 10:30 at night and cake is supposed to cool faster at night when you're exhausted and want nothing more than to just go to bed. Right? Right?
Ultimately, even though Keith says it looked like a frog (sorry, honey, I'm not letting that one go) and it wasn't the prettiest cake on the block, it tasted delicious. Next time, I'll try a few different things (like being patient) and see if it turns out any prettier, because the flavor certainly doesn't need to be improved.
Weekend Cooking with Beth Fish Reads.