I made this simple white cake, cut in half, smeared the lemon curd (what was left!) in between the layers, and topped it with powdered sugar. It was. . .okay. I don't think it was a flavor thing, even though I substituted in agave nectar for sugar (using this guide, and I'm fully aware I topped said cake with sugar - don't judge). It was just sort of flat and not lovely and fluffy like you expect whit cakes to be. The recipe said to combine wet and dry ingredients until just combined, and I think I should have mixed the you-know-what out of the cake to beat in more air. Don't know if I'll use it again.
Unrelated: I purchased Tangled this weekend and feel a bit like a giddy 7-year-old on Christmas morning. Love this show!
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