Yield: Yields 5 cups, enough to frost one 8-inch triple-layer cake
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I did not care for this frosting as it is written. Following the directions to make the frosting and I ended up with a very liquid finished product. I was looking for a creamy frosting that would nicely ice my cake. this was not it. it makes an adequate Ganache, but I was looking for a creamy frosting like that pictured. I wasn't pleased. ended up starting over with a regular frosting and using this to flavor souffles and custards because ti just was not what I needed for my cake.
flavor and texture of the cake are excellent, however, preparation of the cake pans is inadequate. I typically line the bottom of cake pans with parchment paper. In this instance, I elected to just follow instructions. My mistake, the bottoms of the layer stayed in the pans. My suggestion is that you should do what you know you should, not what the instructions say. The cake may be worth a second attempt for me (with parchment paper).
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?