Pin Reaper: Jessi
Original Inspiration: http://www.pinterest.com/pin/227994799859120054/
What I Did: I have baked many cakes, and I followed this recipe exactly. I even invested in an expensive vanilla bean paste. I was going to impress my family for the holidays. The cake cooled and turned into a hard, dense brick. It wasn’t pound cake. It was ton cake. Now that I look closer at the pictures, the cake there looked really dense, too. The flavor was not great, either.
The Swiss meringue buttercream clotted and separated. I followed the advice on every site I could find to recover it, and it went right back to runny with lumps. I pulled the caramel sauce a bit too soon, so it was light, but it had great flavor. When I poured it on, I t just pulled the runny icing off the cake and took the cashews with it.
Next Time I Will: I think this could be pulled off with a lighter cake recipe, and I guess I just need to master the Swiss meringue icing. I know it can be done, I just didn’t do it right.
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