Yeah yeah, you know I like to bake cakes.
I bought a new shade of Americolor, sky blue, and I was itching to try it out. It was beautiful, but I needed a slightly darker shade of blue, and had to add another brand of dark blue to get to this shade.
This is a yellow cake recipe, not as moist as I would like it to be, however very tasty.
And of course, I got to use my new Kitchenaid :).
I could have used some liqueur, but only had Frangelico, but as it made from wallnuts, I did not use it in case someone eating the cake has nuts allergies. I scanned the pantry up and down and found maple flavoured syrup, mixed it with some hot water, cooled it down and used it on tge cake base to make it moister.
I have added some pure syrup to the actual buttercream, and you could taste the maple in it.
This is me, in case you have not met me yet. Yes, very proud of this blue shade of buttercream, however still not happy with its gritty texture. Sigh. I have beaten the butter with pure icing sugar for soooo long, but sugar is still gritty. Help, anyone?!?!
As always, I could not be pedantic in giving the cake the finished smooth look I was after, mainly due to kids eitger being hungry or needing sleep or something else.
This recipe is from Sweetapolita