Whipped Cream Cake:
I made them into cupcakes, and they are in the oven - not too late! Has anybody made that cake yet? It’s the best tasting dough I’ve ever had. I had to ensure I still had enough left to bake - LOL!
Since I don’t have the book yet (on order) I’m making the recipes on Amazon. I’m planning on topping them with the dreamy white chocolate frosting. It’ll be interesting, I’m in our mountain house and all my piping stuff and the turntable is at the other house, so I’ll have to wing it / slap it on some other way. (I know - it’s a high class problem, and I’m very grateful to have it).
I have a bit of a problem with the cakes having a depression in the middle, but that’s probably because I’m at 6400 feet and baking here is a real challenge. And I completely leveled the dough, I should probably have left it lumpy and higher in the middle. Disaster to get them out of the pan. It was silicone and I just buttered. But on the upside - they are very very yummy. Nice light fluffy dough, really really good. And the frosting is very nice, too, except that I had to thin it with lots of sour cream and Amaretto to make it workable on the crumbly cakes.
Used 1/3 of the cake recipe for 6 regular or 3 tall cupcakes. Used 2/3 of the frosting recipe + 10 teaspoons of sour cream + a good shot of Amaretto.
Can’t wait to get my book!
Updated with pics.