Cakes come in all kinds of different shapes, sizes and textures – layered cake, traditional round cake, multi-tiered cake, bundt cake, sponge cake, flourless cake, tea cake…And that’s before you even start getting into all the different recipes and flavour combinations out there! I like that it only uses butter – it has a fantastic, rich taste you just don’t get from a butter/shortening mix. It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first. Once you’ve poured in the entire mixture, tap the sides of the cake mold to eliminate air bubbles.
Another tip would be blend the butter well, butter clumps in your cake turn out to be very greasy and disgusting. Instead of using carb- and sugar-laden raspberry preserves, this dessert recipe calls for fresh or frozen whole berries to get …