I needed a dessert to bring to a fabulous pre-Thanksgiving dinner we go to every year. And it couldn't be just any old dessert, it had to be a WOW dessert, as this party is made up of a group of serious foodies. So I knew I had to do a trial run. This cake from Bon Appetit was perfect... with a few alterations to make it extra special. First, I brushed a little bit of Bourbon on one of the layers after slicing the top off to even it out. It soaked in, made it extra moist, and gave it that extra kick of flavor. My other addition was to add candied pecans after the first layer of frosting. I loved the crunch it added.
|An offset spatula is the perfect tool for frosting a layer cake.|
|Practice cake. Not bad!|
|For the party I topped the cake with some shimmering chocolate leaves. See the previous post for the DIY on chocolate leaves.|