![]() Anything larger and it will be too thin -> look weird. Anything smaller and it will be too thick -> not cook through in the center. An 8-inch (round or square) pan works best for this cake. A.k.a. failure of the cake-catastrophic kind. It’s not a tricky transition, but there are a few important things I must tell you so you don’t end up with a crater in the center of your cake. So for birthday purposes and I-don’t-have-a-cupcake-pan purposes, we are transforming that easy vanilla cupcake recipe from small and round to square and sliceable. So that’s been on my to-do list for approximately forever.īut I get the question quite often “ How can I turn these cupcakes into a full-sized cake?” in regards to my various date-sweetened cupcakes. I remember being amazed at how fluffy and delightfully dome-topped they turned out for being made of like 43% fruit.ĭespite all those good times I never made a video for them. ![]() ![]() I also now know that the food processor is much better suited for making purple sweet potato frosting. I remember the tricky task of cleaning that purple frosting out of the blender trying not to let the blades and my fingers bump into one another. And if there was a way to install a small sink by the window, that’d be great too. HA! Now I know you must take the food to the light instead of the other way around. I remember standing on my kitchen island trying to get an overhead shot because that’s back when I actually thought you could make AND photograph food in the kitchen. Tra-gic.īut now that I am writing about those cupcakes, I actually remember making them quite well… They are the perfect example of how sometimes my favorite recipes get lost in the recipe archives and no one ever sees them or makes them or falls in love with their softfluffyvanilla goodness. This 5-ingredient party-perfect vanilla cake recipe is healthy disguised as decadent underneath a luscious layer of sugar-free chocolate fudge frosting!
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