First, I apologize for a cake that did not come out looking like I planned it to, which is slightly more elegant and less gloppy than the picutres….however, as it is a Rose cake, it was very tasty! I chose the Downy Yellow because I wanted to have whites left over for macarons (!!!). I hadn’t made a cake in about 6 months—I’d almost forgotten how fun it is!
This is the All American Downy Yellow Butter Cake—I only had skim milk, so I added an extra T. of butter. I used .8x of TCB recipe and baked it in two 8 x 1-1/2” pans.
Chocolate topping is Rose’s mirror glaze, refrigerated to make it start to set and get thick. I thought I wanted it this thick—if felt right off the knife—but it turned out thicker than desired/expected. It sure tastes good, though!
Fruit topping is strawberry jam (I had extra, or I would have made something from scratch) mixed with the juice and zest of a lemon and 1/2 t. ginger. The jam was quite “hot” from the ginger—I was a little worried about it—but it mellowed well in the frosting, and the “center part” tasted very good directly with the cake—no heat.
Frosting is, as usual, a little something of my own—flavor is, generally, a light strawbrerry ginger, and it is very fluffy. Cream cheese, butter, coconut milk, a little pineapple, and the jam.
It came together with surprising unity of flavor—the cake came through well, even with the other flavors, and the flavors in their many components/arrangements worked well with the cake.