Wednesday, August 20, 2014
I followed TheKitchn's Cherry Almond Poke Cake, except I held onto the solids from making the cherry syrup, removed the pits, and used the cherry guts as a topping. I also added an extra blob of confectioner's sugar to the icing to make it pop a bit more.
I'm currently doing an experiment, in which about half the cake is being frozen. The icing is basically a sour homemade whipped cream, which means it's not real sturdy. We'll see how the freezing/thawing process affects it.
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