I just served this cake for Cinco de Mayo (I know it is not Mexican), but it seemed to fit the menu. This weeks recipe was selected by Megan of My Baking Adventures.
After reading the Q&A, I decided to use 8" pans, following the recipe as written. Actually, I am disappointed, as the cake seems to not be as moist as I had thought it would be. I assembled it early this morning and refrigerated it all day. Did anyone else have a similar reaction? I loved the marscapone frosting, perhaps I needed more syrup. Although, my guests really enjoyed it.
I plan on baking this again and soaking it more.
Thanks Megan for your selection. I love your blog and am so happy to be participating in TWD.
Mine came out not as tender or as moist as I would have liked. I fear it was me (and maybe my long expired buttermilk?) that was the problem. I think maybe I overmixed it. It did taste good, though.
ReplyDeleteMine wasn't moist and I also think my choice of acids was at fault. I used whipping cream that had gone sour, and the cake didn't rise much and was a bit dry. I think yours looks terrific, and I bet moistening it liberally with the syrup made it even yummier!
ReplyDeleteI think the soaking was supposed to make it moist, and if so, I needed a little more soaking also. But, it was good, and the guys ate it all in two days...they are guys they can do that! LOL. Yours looks very beautiful. And, those plates are gorgeous, too!
ReplyDeleteKayte
www.grandmaskitchentable.typepad.com
My cake was a bit dry straight from the fridge, but as it came to room temperature, it got better. I think I needed to go heavier on the soaking syrup.
ReplyDeleteBut I'm glad you liked it!
Seems many TWDers had the dry problem. But yours looks yummy!
ReplyDelete