A cake from scratch. It was a chocolate cake with both chocolate icing and buttercream icing. The recipe for the cake said use two 8" cake pans, but all I have is 9" pans, so that's what I used. I had planned on cutting both layers in half horizontally to make 4 layers, so that's what I did. However, using larger pans than called for made each layer thinner than it should have been, and cutting them in half made them even thinner. If I make this cake again, I will buy two 8" cake pans.
I found recipes for the cake and for each icing. The cake recipe called for ap flour instead of cake flour, and I thought the cake could have been a bit more tender. Both frosting recipes were very good, but the chocolate icing could have been a tiny bit firmer, and the buttercream frosting could have been a tiny bit softer.
I did get the cake put together and buy today both frostings worked well, and the cake tasted great. With the thin layers, I probably should have used less frosting, but I like frosting.
Would I make it again? Maybe, but only if I get the 8" pans. I will also look look for a similar recipe that calls for cake flour so that I wind up with a more tender cake.
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I found recipes for the cake and for each icing. The cake recipe called for ap flour instead of cake flour, and I thought the cake could have been a bit more tender. Both frosting recipes were very good, but the chocolate icing could have been a tiny bit firmer, and the buttercream frosting could have been a tiny bit softer.
I did get the cake put together and buy today both frostings worked well, and the cake tasted great. With the thin layers, I probably should have used less frosting, but I like frosting.
Would I make it again? Maybe, but only if I get the 8" pans. I will also look look for a similar recipe that calls for cake flour so that I wind up with a more tender cake.
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