You know what the best thing about this cake was? No worries about getting crumbs in the frosting!
But really the best thing was the rich chocolate cake layered with fluffy vanilla frosting, which pretty much sums up my favorite dessert. I used to get it all the time in college at my favorite dessert café.
I made one third of the cake recipe in pans large enough to hold one quarter of the recipe, because I heard that there was some problems with the cake not rising. My cakes seemed to rise okay. But clearly I need to wrap a wet towel around the pans or invest in the magic cake strips for these little pyrex pans, because I always end up with the weirdest shaped cakes when I use them.
I was supposed to cut the cake layers in half and crumble one of the layers, but with such domed tops that I’d have to cut off anyway, it seemed like a shame to crumble a whole layer in addition. Instead, I made my cake four layers instead of three and just used the crumbs from the evened out tops to decorate the outside.
I don’t have much experience with this marshmallowy type of frosting, but I really liked it with this cake. I love meringue anyway – I love the feel of all the little bubbles popping in my mouth. I added a pinch of salt to the frosting to cut the sweetness a little. Also, bonus – fat free frosting!
Altogether, this was a great cake. Stephanie, who chose this recipe for Tuesdays with Dorie, has the recipe posted.
Bridget, we had such similar baking experience with this one. I used 2/3 of the batter for pans that should have used 1/2, and I used the domes to make the crumbles. I almost went with a 4 layer (and probably should have), BUT I had huge problems with my icing and couldn’t use a lot of it because it scrambled. I love the way yours looks; and I agree that it tasted fantastic!
Nancy
Beautiful pics and your 4 layer cake looks delicious!
Fat-free frosting?! Crumbly chocolate cake?? Count me in! 🙂
Your photos are amazing. I don’t even have the words for how jealous I am! Great job on the cake 🙂
I need to get mini pans too! Too bad there are no mini pans for sale near me except for the Wilton ones at Michael’s. Your cake looks really good. I used the domed tops for crumbs too. I remember reading a really good chocoalte cake review you did earlier between Hershey’s and CI’s Old fashioned. How do you think this compares to those two. The funny thing is I made all three, but I can’t exactly remember anymore..way too much baking going on!
Love the mini, Bridget! Too cute!
Beautiful pictures! That is funny that you like the bubbles. I didn’t notice them.
Your cake looks beautiful! I am also a huge fan of this type of frosting.
Looks fantastic! It’s so cute.
AMAZING!!
such a cute little cake!
Oh wow those photos really are truly stunning!!!! They make me want a piece right now!
That is sooo cute! And I am such a fan of marshmallowy frosting, since I was 9 years old 🙂 It’s such a great companion to chocolate!
Beautiful!
Nice looking cake! My layers domed as well – even using baking strips… the photos make it look truly delicious!
Such cute little cakes! I just always make a whole recipe of everything. I can’t handle the math.
Mmmmm….Marshmallows 🙂
Wow! I especially love the DOF in the last picture. I was wondering the same thing as Steph. Which one would you choose?
Steph, Donna – Yikes! I really don’t know. I guess that’s why I always have to do side-by-side comparisons – otherwise it’s hard to remember little differences!
I love your mini cake — what a delicious looking treat!
Your mini cake is adorable. Great job.
Your photos are wonderful! (And the cake looks pretty good too!)
Wow, that’s absolutely beautiful! I love how erupted your cakes turned out though – too funny 🙂 Lucky you to get four layers out of yours; it looks perfect!
Looks perfect!
Your cake looks fantastic and your photos are wonderful. Good job 🙂