I saw this beautiful, heavenly looking cake online and thought it would make a great birthday cake for my husband's 33rd birthday. It was a simple vanilla cake with an italian meringue icing and I just couldn't resist the shiny, glossy, eat me look about it. Not usually one for the 'plain jane' flavours I added some homemade strawberry preserves a friend gave me to the middle icing layer for some extra oomph. The next morning I sent it to work for e-v-e-r-y-o-n-e in the office to eat...
I texted him later in the day to see how it went and this was his reply... "the icing was really good, the cake was really dry." You know I don't really mind having a baking disaster at home, but a public baking disaster is something else. I guess it is impossible to have a perfect product every time and I have come to accept that. However, this new found acceptance did not stop me from hunting down the most moist cake recipe I could find, baking it in a 35C kitchen and sending it to work with him this morning as an apology for the dry and sawdusty, albeit pretty, cake with the really tasty icing. A big THANKS to the Rebar in Victoria for their Carrot Cake with Cream Cheese-White Chocolate Icing recipe. Today's text reads like this, "cake is very yummy, compliments all around." I know, I am a kitchen perfectionist! Call me crazy, I need the whole cake to taste good, not just the icing.
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