So I’ve been quite a fan of The Cake Bible’s Golden Butter Cream Cake. For my Birthday this year I wanted that “classic” birthday cake so I went with the butter cream cake topped with the milk chocolate buttercream (tastes like a melted chocolate bar!).
While I loved it (and the birthday boy is all that matters) - I still had some comments that it was dry! Now I’ve posted here before about whether these cakes are dry. I’ve explained that I always ask my close friends for harsh honest criticism so they aren’t being rude by saying it was dry, im asking for their opinions. With that - I just told them “You are nuts! This is from the cake bible! No oil or boxes used here!” So that’s what I’ve learned - some people who are not accustom to these cakes may find them dry. But as long as I like it…
Anyway - here are some photos. I made the cakes the day before, brushed some simple syrup on top, then frosted the next day.
Interesting issue with the buttercream. At first our butter was too soft so we literally made liquid milk chocolate. I was upset. Then we put it in the fridge. Stirred every 15 minutes in the fridge. Wow - the consistency changed and it was perfect! Whew - good save! Really thickened it up!