All went perfectly with this recipe. My layers were thick and had a slight dome, which I forgot to trim off in my haste to frost the cake.
The frosting was easy as well. While the sugar syrup was working to reach 242F, I kept busy in the kitchen, occasionally taking a peek at a show on the Food Network. You just have to have patience with syrup-making. It’s along the same lines as a watched pot. The syrup and the egg whites were ready at the same time, so it all went together very nicely indeed.
I suppose I could have put more frosting between the layers, but I don’t think I ever get that exactly right. I always have plenty to frost the sides and top, so I probably should be more generous with the filling. I guess I’m afraid of running short.
When it came time to decorate with the crumbs, I had to really persuade myself 1) to actually crumble one of the layers, and 2) to actually stick the crumbs on the frosting. I liked the simplicity of the white-frosted cake, and somehow it just seemed wrong to crumble a layer and then stick the crumbs on that nice white cake. But I persevered.
It was difficult to wait to cut a slice, so I think it was in the refrigerator for all of 20 minutes before I gave in. I did send a third of it over to my neighbor so it wouldn’t tempt us to eat it all. She and her son really loved it. We did, too. I think it would be a terrific party cake.
So, thanks to Stephanie for a great choice. I’ll be looking at the other TWD blogs throughout the week to see how everyone did.