Ready? Set...GO!! 9am...Eggs seperated and "warmed", butter is soft, cream cheese is soft, and I am ready.
Perfectly sifted cake flour. This is my first time using cake flour - not sure yet what the difference is.
Carefully folding in stiff egg whites. I'm familiar with this b/c I do it with German Chocolate. But for this recipe the egg whites required a bit more. I added sugar in them, as well as cream of tartar which is suppose to help keep the form of the whites. Apparently, this step is easily ruined by overmixing so I had to be very careful of my timing and mixing. No pressure.
And to think I almost didn't get a picture of it finished. I was happy with the overall taste of it, but being my own worst critic, I noticed a bit of dryness. I did have to refridgerate the cake because of the cream cheese frosting and I don't know how I would get around that. Also, the recipe didn't make a lot of batter and the layers ended up being very thin. If I make this for Isabels 1st birthday cake, I will need to quad the recipe. Maybe if I wait until last minute to frost the cake so the cake dosen't spend as much time in the fridge, will that help cut out the dryness?
Ready? Set...GO!! 9am...Eggs seperated and "warmed", butter is soft, cream cheese is soft, and I am ready.
Perfectly sifted cake flour. This is my first time using cake flour - not sure yet what the difference is.
Carefully folding in stiff egg whites. I'm familiar with this b/c I do it with German Chocolate. But for this recipe the egg whites required a bit more. I added sugar in them, as well as cream of tartar which is suppose to help keep the form of the whites. Apparently, this step is easily ruined by overmixing so I had to be very careful of my timing and mixing. No pressure.
And to think I almost didn't get a picture of it finished. I was happy with the overall taste of it, but being my own worst critic, I noticed a bit of dryness. I did have to refridgerate the cake because of the cream cheese frosting and I don't know how I would get around that. Also, the recipe didn't make a lot of batter and the layers ended up being very thin. If I make this for Isabels 1st birthday cake, I will need to quad the recipe. Maybe if I wait until last minute to frost the cake so the cake dosen't spend as much time in the fridge, will that help cut out the dryness?
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