Sunday, April 16, 2006

There's something about real buttercream that makes you just want to swim in it. So luxurious and silky. I made this little cake for Easter today. It's a vanilla (yellow) cake filled with vanilla buttercream and raspberry and peach-apricot jam. Toasted almonds and fresh raspberries surround this cake. Because we were a small group tonight, I used two six-inch layer pans instead of nine-inch ones, and then sliced one of the tall cakes into four layers. Posted by Picasa


Anonymous said...

Yummy! The dipped stawberries look good enough to eat!


Anonymous said...

Your are Nice. And so is your site! Maybe you need some more pictures. Will return in the near future.