On Good Friday I set out to make the Easter desserts. The coffee cake was breeze, so I made that first. Then I made the chocolate layer cake. I decided to use a recipe from a cookbook that was recommended to me. The batter tasted a little bitter, but I baked it anyway. It was really bitter! Not sure why. I followed the recipe exactly. I tossed the cake out and looked through my cookbooks. I have a baking book from the mid-70s. I decided to try the chocolate cake from that book. The recipe was much simpler than the first one I made, so it took less time. The batter tasted great, and the cakes baked up perfectly!
The Swiss Meringue Butter Cream was not nearly as difficult to make as I had thought it would be! It was simple, but precise. And it tasted so good. I guess 5 sticks of butter will yield a delicious frosting!
Here is the final product!
6 days ago