Sometimes things just don’t go exactly as planned. So it goes for the March cake. I happened to have all the required ingredients and few spare minutes to knock this out on a recent Saturday. The only thing I didn’t have were three round pans of the same size, which was what the recipe prescribed. Instead, I opted for two layers, and given the results, I’m really glad I did.
Forging ahead, I used a spatula to spread the batter between the pans, trying as best I could to smooth and level them.
Into the oven they went, and off I went to some other distraction until the timer buzzed.
The next sign that something was wrong came as soon as I pulled the pans out of the oven and noticed the layers were flat and dense. Referring back to the recipe, I quickly realized that, in my haste, I had added only 2 tsp of baking powder…not the 2 Tbsp that I should have added. Oops.
On to the frosting while the layers cooled. I added a bit too much powdered sugar, resulting in a relatively stiff buttercream, similar to a thick cookie frosting.
That’s when it hit me. This cake wasn’t really a cake, but more like a giant layered cookie. Alas, the layered sugar cookie “cake” with luscious lemon buttercream was born!
This is my third selection of 2015 as part of The Cake Slice, a group of international baking enthusiasts who get together “virtually” every month to bake cakes from a chosen cookbook. This year, we are in the process of baking our way through The Southern Living Cake Book. Each month we can pick from four selections to make. Take a look at what the other bakers chose to make this month: