AND SO MUCH MORE!
You’ll be happy to know that despite its complex exterior, this cake is much easier to make than you think. But if it’s your first 3-layer cake, it can be scary. Don’t worry. Just grease your 3 round pans and then line them with wax paper. As you get everything together, be mindful of your eggs. You’ll work with the yolks first, adding them one at a time to the butter and sugar you’ll cream together just prior. After adding some more stuff, you’ll turn your attention then to the egg whites. Clean off the beaters first before beating them until they form those lovely stiff peaks.
The frosting comes together easily as well. You’ll need to let it cool until it thickens up just right before frosting the cake. Be careful not to put too much frosting on each layer or you’ll have a shortage of frosting for the other layers. You’ll only frost the tops of the layers and then you’ll stack them, which can be a wee bit tricky. Fortunately for you, the last step is a chocolate drizzle which will help conceal any imperfections and provide the pièce de résistance.
I found the recipe to make this review from the Taste of Home website. Click the link below to go visit the site and get the detailed recipe.
CLIKE HERE FOR RECIPE
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