Pin Reaper: Alexandra MacNeill
Original Inspiration: https://www.pinterest.com/pin/448037862906909494/
via: http://natashaskitchen.com/2013/12/26/prune-honey-cake-recipe/
What I Did: The cake layers rose quite a bit in the baking process, and did not level as they cooled, so stacking after slicing was nearly impossible. The layering process seemed fine, but the frosting was way looser than the recipe described… Hopefully it tastes good!
My Result:
Next Time I Will: Light sour cream is a definite no-no in this recipe - it was way too loose and wouldn’t hold up. Also, I should’ve trimmed the top of both cakes to make them level before stacking.
Did you whip the heavy cream in the frosting like the recipe suggested? The original picture makes it basically look like butter. Though if you used lite sour cream did you also not use heavy cream? Half-n-half probably wouldn’t work…
A cake leveler is an essential for any layered cake. Or you can level it yourself with a serrated knife and cutting off the round top very carefully.