CS Bakers- Lime Chiffon Cake

I'm back to Cake Slice Bakers (at least for this month)! I love this group, but the 20th always sneaks up on me and I find I haven't made that month's cake. This month I was proactive and made it over Memorial Day! There were two cakes to choose from this month- Lime Chiffon and Fresh Strawberry Cake with White Chocolate chips. I opted for the lime cake because I had all the ingredients on hand, but I may still make the strawberry one, too, because it sounds so summery!
The Lime Chiffon cake is a light and fluffy, but more dense than an angel food cake since there are eggs yolks in it. The yolks and sugar are whipped, then oil and lime, and the dry ingredients and milk. There are a few more steps than what I would call a "quick, easy cake," but the results are worth it.

The cake is so refreshing- I'm not normally a fan of citrus flavored desserts, but this was just too good. It was a hit with my family- topped with a little whipped cream (or a cream cheese glaze would be great, too), it was a perfect summer dessert!

June’s Cake: Lime Chiffon Cake
Makes one 9 inch angle food pan cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
1 & 1/3 cups cake flour
½ tsp baking soda
½ tsp salt
7 large eggs – 5 separated and 2 left whole
1½ cups sugar
½ cup vegetable oil
1/3 cup fresh lime juice
1/3 cup water
2 tsp grated lime zest
1 tsp vanilla extract
1/3 tsp cream of tartar

Method
Preheat the oven to 325F. Have ready a 9 inch ungreased angel food tube pan with a removable bottom.
Combine the flour, baking soda and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside.
Place the egg yolks and 2 whole eggs in a large mixing bowl and beat on medium high speed until lightened in colour, about 3 minutes. With the mixer running, add 1 cup sugar in a slow steady stream and continue to beat until the mixture is light and increased in volume, about 5 minutes. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer.
Combine the lime juice and water in a measuring cup. With the mixer on low speed add 1/3 of the flour, then ½ the lime mixture, another 1/3 flour, the rest of the lime and then the remaining flour. Scrape down the bowl when necessary. Stir in the lime zest and vanilla.
With clean beaters, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining ½ cup sugar in a slow stream, and whip until the whites hold stiff peaks.
Fold ¼ of the yolk mixture into the whites to lighten. Then fold the remaining whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan and smooth the top. Bake the cake until golden brown and the top springs back when touched, about 55minutes to 1hour.
If your pan has feet, invert the pan onto a heatproof surface and allow to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool completely in the pan, about 2 hours.
To remove the cake from the pan, run a sharp knife around the edge, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the knife under the removable bottom and lift it off the cake. Slice and serve.
Store uneaten cake wrapped in plastic and kept at room temperature for up to 3 days.

CS Bakers- Chocolate Cream Pound Cake

Ok, I'm a little late here (about 11 days), but here's my Cake Slice Bakers March cake. I did make it in time for the deadline, but I didn't post it. :(
This cake is amazingly good- it's quick and tastes delicious. It's more of a breakfast-y type cake, in my opinion. Not sure why it's called a pound cake when I thought the reason pound cake is called pound cake is because it has a pound of butter?
I added about 1/2 c chocolate chips in this. Just 'cuz.

March’s Cake: Chocolate Cream Pound Cake

Makes one 9x5 inch loaf cake
March’s Cake: Chocolate Cream Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
6 tbsp unsweetened Dutch process cocoa powder
¼ cup heavy cream
1 cup plus 2 tbsp all purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup (1stick) unsalted butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla extract

Method
Heat the oven to 325F. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until smooth.
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.

CS Bakers- Chocolate Heath Bar Cake

Guess I've been MIA in Cake Slice Bakers again. But I couldn't pass up the opportunity to make something with Health bars. My favorite candy bar. I've always been disappointed when using the Heath baking bits in recipes, though. The whole point of Heath bars is the crunchy texture, and the baking bits always end up soggy. 
This recipe, for Chocolate Heath Bar cake (we don't drink coffee so I subbed cocoa), uses chopped up candy bars. The cake is a simple cake topped with a Heath bar streusel. The cake was a fave with our friends and family. The cake is moist, and the crunch chocolatey Heath bar is a fun topping. It tasted like a breakfast cake to us. Try it out!

February’s Cake: Coffee Heath Bar Crunch Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

For the Cake
1½ cups all purpose flour
1 tbsp instant espresso powder
1½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 egg
1 egg yolk
1½ tsp vanilla extract
1 cup milk

For the Streusel
1 cup/4 Heath bars (1.4ounces each), chopped *(see below)
2 tbsp light brown sugar
2 tbsp all purpose flour
1 tbsp butter, softened

Method – Streusel
Preheat the oven to 350F. Grease a 9inch round springform pan.
Combine the Heath bars, brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use.

Method – Cake
Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl.
Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla.
With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.
Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake.
Bake the cake until golden and a toothpick inserted in the centre comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

CS Bakers- Graham Cracker Chocolate Chip Snacking Cake

Ok, this cake was SO good. The cake uses graham cracker crumbs and a reduced amount of flour. Chocolate chips help add to the sweetness since there isn't a lot of sugar in it. I doubled the recipe and made a 9x13" cake for dinner guests.

The photo pretty much sums up how it was received:

Right after it was gone, my daughter asked how soon I could make more. A keeper!

January’s Cake: Graham Cracker Chocolate Chip Snacking Cake

Makes one 8 inch square cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips

For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *

Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the centre comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.

Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.

CS- Cinnamon Pudding Cake

This cake is AMAZING. I made it twice in three days because my family and friends loved it so much. It's super easy and tastes delicious. It is a cinnamon cake with a caramel-type topping (more caramel than pudding). You pour the topping over the top of the unbaked batter and magically, it ends up on the bottom.

When you turn it out, this gooey, buttery, caramel sauce tops the warm, spicy moist cake. Make it. Now.

November’s Cake: Cinnamon Pudding Cake

Makes one 8 inch square pudding cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt

For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract

Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.

Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 20-30 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

CS Bakers- Pumpkin Chocolate Chip Pound Cake

We're starting a new book for Cake Slice Bakers- Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats. Crazy long title, I know. I haven't even read the whole title yet. :)

Anyway, pumpkin chocolate chip bread has been a favorite of mine since I was in junior high and my mom and used to go to Great Harvest Bread Company after school. They have the yummiest bread, and they give you huge samples every time you go there. Their pumpkin chocolate chip bread is moist and tender- perfect.

This recipe is pretty quick to put together and uses butter instead of oil, which I thought would change the texture. I liked this recipe, but it's not as good as the bread I set as the standard. It's not as dense. This seemed more like bread to me, and the Great Harvest one is more like cake. But anything with pumpkin and chocolate chips can't be all bad!

October’s Cake: Pumpkin Chocolate Chip Pound Cake

Makes one 9 by 5 inch loaf cake

October’s Cake: Pumpkin Chocolate Chip Pound Cake
(adapted from Cake Keeper Cakes by Lauren Chattman)
Ingredients
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves
Pinch nutmeg
½ cup (1 stick) unsalted butter, softened
1 cups sugar
3 eggs
1 cup canned pumpkin puree
1 tsp vanilla extract
1/3 cup milk
1 cup semisweet chocolate chips

Method
Heat the oven to 350F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray and dust with flour.
Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.
Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.

CS Bakers- Fresh Apple Cake with Brown Sugar Glaze

This month's Cake Slice Bakers recipe was for Fresh Apple Cake with Brown Sugar Glaze from Southern Cakes by Nancie McDermott. I'll have to be honest, I haven't loved all the recipes from this book. This one for me was kinda gross. Maybe I did it wrong, but it was oily with not much apple flavor. The brown sugar glaze was yummy, though- caramel-y and buttery.

I omitted the nuts and added 1 tsp of cinnamon. Looking forward to next month's cake- Pumpkin Chocolate Chip loaf!
 

September’s Cake: Fresh Apple Cake with Brown Sugar Glaze
(adapted from Southern Cakes by Nancie McDermott)
Makes one 13x9inch sheet cake or two 8-9inch round cakes
Fresh Apple Cake
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
3 eggs
1½ cups vegetable oil
2 tsp vanilla extract
3 cups finely chopped apples

Brown Sugar Glaze
1 cup tightly packed light brown sugar
1/3 cup butter
1 tsp vanilla extract
2 tbsp evaporated milk, half-and-half or cream

Method – Fresh Apple Cake
Heat the oven to 350F. Grease a 13 by 9 inch pan or two 8-9 inch cake pans.
In a medium bowl combine the flour, sugar, baking soda and salt. Stir with a fork to mix everything together well.

In a large bowl, beat the eggs with a wooden spoon or a mixer at low speed until pale yellow and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture with a wooden spoon and continue stirring the batter just until the flour disappears. Add the apples, stir to mix them into the batter until fairly uniform. Scrape the batter into the prepared pans.

Bake for 45-50 minutes or until the cake is golden brown, springs back when touched lightly near the centre and is beginning to pull away from the sides of the pan. Place the cake (still in the pans) on a wire rack and spoon over the glaze while still hot.

Method - Brown Sugar Glaze
Combine all the ingredients in a medium saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Then cook for 3-5 minutes.

To Finish
Spoon the hot glaze all over the hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

CS Bakers- Key West Cake with Mango Mousse and Ginger Lime Cream

Ok, I haven't baked a Cake Slice Bakers cake for so long! This month's cake didn't appeal to me because I think mangoes taste like Scotch Tape. But my husband and my kids love them. I made them into cupcakes so they could be taken to my in-law's for dinner. They were a hit with everyone who tried them. Great way to try something different!!

 

Key West Cake with Mango Mousse and Ginger Lime Cream

Recipe from Sky High Irresistible Layer Cakes by Alisa Huntsman and Peter Wynne

Cake

6 eggs

1 cup sugar

1 tsp vanilla extract

1 1/3 cups cake flour

3 tbsp unsalted butter, melted and slightly warm

Mango Mousse

2 cups finely diced mango (use tinned if fresh is not available)

1/3 cup water

1/3 cup plus 1½ tbsp sugar

1 cup heavy cream

Ginger Lime Cream

4 egg yolks

½ cup sugar

Zest of 1 lime

¼ cup freshly squeezed lime juice

1 tbsp grated fresh ginger

1½ cups cold heavy cream

Cake Method

Preheat the oven to 350F. Line the base of three 8" round pans with parchment or waxed paper.

Place the eggs in a large heatproof bowl. Gradually beat in the sugar and the vanilla. Set over a pan of simmering water and whisk constantly until all the sugar dissolves and the eggs are warmer than body temperature. Remove from the heat and, with the mixer on medium high, whip the eggs until very fluffy and stiff enough so that a slowly dissolving ribbon forms from the dripping batter when the beaters are lifted.

Sift the flour and return to the sifter. Carefully sift about a third of the flour over the top of the eggs. Using a rubber spatula, gently fold it in. Repeat with the remaining flour, folding just until blended evenly. Finally, drizzle the butter over the batter and carefully fold it in. Divide the batter among the 3 cake pans.

Bake the layers for 12 to 14 minutes or until a cake tester comes out clean. Transfer to a wire rack and let the cakes cool completely in their pans. To unmold, run a blunt knife around the rims to carefully release the edges of the cakes and tap them out gently. Carefully remove the paper on the bottom of each layer.

Mango Mousse

Place the mango chunks in a medium nonreactive saucepan. Add the water, bring to a simmer and cook, stirring occasionally, until soft, about 10-15 minutes. Remove from the heat and let cool to room temperature.

Transfer the cooled mangoes, along with any liquid, to a blender or food processor. Puree until smooth. Remove ½ cup of the mango puree, stir in 1½ tablespoons of sugar and set aside to use as garnish. Place the remaining mango puree (about 1 cup) in a large bowl.

In another large chilled bowl, whip the cram until stiff. Using a rubber spatula, fold the cream into the sweetened mango puree.

Ginger Lime Cream

Whisk the egg yolks in a small, heavy nonreactive saucepan. Gradually whisk in the sugar, then the lime zest, juice and ginger. Cook over a medium low heat, stirring and scraping the base of the pot with a spatula, until the yolks visibly thicken, about 3-5 minutes.

Strain through a fine mesh sieve to remove the zest and ginger chunks. Cover the ginger lime curd with plastic wrap, pressing it directly into the surface and refrigerate until very cold, about 1 hour.

In a large mixing bowl, whip the ream until stiff. Fold the whipped cream into the ginger lime curd.

To Assemble

Place one cake layer on a cake stand, flat side up. Spread half the mango mousse over the layer evenly. Repeat with the second cake layer using another ¼ cup syrup and the remaining mousse. Add the last cake layer and chill the cake for about 1 hour.

Once firm, frost the cake with the 3 cups of ginger lime cream. Use a pastry bag fitted with a star nozzle to decorate the cake with the remaining cream. Serve the cake with a spoonful of the reserved mango puree from earlier.

CS- Red Velvet Cake

Ok, I think I missed last month's Cake Slice Bakers' cake. This month was Red Velvet, one of my favorite flavors of cake. I halved the recipe and made cupcakes as between this and TWD, we're up to our eyeballs in desserts (thank goodness we have visitors!)
Did anyone else miss where in the recipe instructions the vanilla was supposed to go it? I just added it to the buttermilk. I may have overbaked these a little; the tops were a little crispy.
I was a little skeptical of the frosting, as I always think cream cheese frosting should be put on anything and everything. This frosting is a kind of roux made from milk and flour, added to beaten butter and sugar (does anyone know what "nubbly frosting" is????!!!).
It actually tasted to me like melted vanilla ice cream. Pretty yummy. I omitted the coconut and pecans. Give these a try the next time you're in the mood for red velvet!

January’s Cake: Red Velvet Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Red Velvet Cake

2½ cups all purpose flour

½ tsp salt

1 tsp vanilla extract

1 cup buttermilk (see note below)

2 tbsp cocoa powder

2 tbsp red food coloring

1 cup (2 sticks) butter

2 cups sugar

2 eggs

1½ tsp baking soda

1 tbsp cider vinegar or white vinegar

For the Coconut Pecan Icing

1 cup milk

2 tbsp all purpose flour

1 cup (2 sticks) butter, softened

1 cup sugar

1 tsp vanilla extract

1 cup sweetened shredded coconut

1 cup finely chopped pecans or walnuts

Method – Red Velvet Cake

To make the cake, heat the oven to 350F. Grease two 9-inch round cake pans and line them with waxed paper to kitchen parchment. Grease the paper and flour the pans.

Prepare three separate mixtures for the batter. Combine the flour and salt in a medium bowl and use a fork to mix them together well. Combine the cocoa powder and the red food colouring in a small bowl, mashing and stirring them together to make a thick smooth paste.

In a large bowl, beat the butter with a mixer at low speed for 1 minute until creamy and soft. Add the sugar and then beat well for 3 to 4 minutes, stopping to scrape down the bowl now and then. Add the eggs one at a time, beating after each one until the mixture is creamy, fluffy and smooth. Scrape the cocoa-food coloring paste into the batter and beat to mix it in evenly.

Add a third of the flour mixture and then about half the milk, beating the batter with a mixer at low speed. Mix only enough to make the flour or liquid disappear into the batter. Mix in another third of the flour, the rest of the milk and then the last of the flour in the same way.

In a small bowl, combine the baking soda and vinegar and stir well. Use a wooden spoon or spatula to quickly mix this last mixture into the red batter, folding it in gently by hand. Scrape the batter into the prepared pans.

Bake at 350F for 20 to 25 minutes until the layers are spring back when touched lightly in the centre and are just beginning to pull away from the sides of the pans.

Cool the cakes in the pans on wire racks or folded kitchen towels for 15 minutes. Then turn them out onto the racks, remove the paper and turn top side up again to cool completely.

Method – Coconut Pecan Icing

Combine the milk and flour in a small or medium saucepan. Cook over medium heat, whisking or stirring often until the mixture thickens almost to a paste, around 2 to 4 minutes. Remove from the heat and scrape it into a small bowl to cool completely.

Meanwhile, beat the butter with a mixture at high speed until light and fluffy. Add the sugar in thirds, beating well each time until the mixture is creamy and fairly smooth. Add the cooled milk and flour mixture and beat for 1 to 2 minutes, scraping down the sides now and then to combine everything well. Using a large spoon or spatula, stir im the vanilla, coconut and pecans, mixing to combine everything well into a thick, fluffy, nubbly icing.

To Assemble

Place one cake layer top side down on a cake stand or serving plate. Spread a third of the icing on top. Place the second layer, top side up, on top. Frost the sides and then the top of the cake with the remaining icing. Refrigerate for 30 minutes to help the icing set.

NOTE: If you can’t find buttermilk, stir 1 tbsp lemon juice or vinegar into 1 cup of milk and leave to stand for 10 minutes before using.