Don’t let it cool for an hour as instructed! Made a chocolate orange upside down cake and only let it cool for 20 minutes in the pan, did not wait the additional hour upon my roommates instruction and damn was it one of the most amazing things I’ve ever eaten in a while. It was also an olive oil cake which is honestly the greatest hack for going a super moist cake every single time
in 2020, i decided i ::needed:: to learn how to make and frost a layer cake at home. i ordered the piping tools and cake spinner, watched YouTube videos, practiced my technique to get the perfect crumb and frosting texture. fast forward to when we could finally safely gather in person, cooking and baking just felt better when i did it for others. especially making special birthday cakes, like this one here—chocolate cake with brown butter frosting and naturally dyed sprinkles.
i made the sponge with homemade strawberry purée and i created a marble effect with a darker shade of pink.
the frosting is my first attempt at a stable cream cheese buttercream. for those who don’t know, cream cheese frosting is fussy (it turns to goop quite quickly) and not very pipable.
by cooking the cream cheese like you’d do for an italian buttercream, it creates a stable frosting that holds its shape and can stay at room temperature for longer :3
