Recipe from Bernice Baran’s Frosted – I’ve said it before, the recipes in here are just fantastic. Lots and lots of five star bakes IMHO.
First off, a three layer 6″ cake was the perfect opportunity to test out, side by side, the bake even strips mentioned in my previous post – they really do make a difference. Much less of a dome to the cake, but most importantly, a lovely finish to the sides – see for yourself (one on the left, no strip). If you are a baker, absolutely worth the $10. Note: I do think they bake a little slower, so you may need to add another 5 minutes to the bake time.
Now for the cake, LOL. Wonderful caramel chai taste on the drip – will use that in other recipes, just yummy, though not quite as thick as I would like. And the cake is very moist and has a great spiced pumpkin taste. The frosting – I took it upon myself to substitute giant orange pumpkin marshmallows instead of the regular marshmallows called for in the frosting. The taste is great (and I’m a fan of the color); I did run into an issue with the consistency of the frosting (a bit goopy and required several periods in the fridge) and the marshmallow left clumps of chewy toasty marshmallow in the frosting (not necessarily a bad thing, but you wouldn’t have been able to pipe this frosting). All in all, this is an amazing spiced cake, and I’m not even that much of a pumpkin fan! I may have to change my opinion!
