Birthday Cake

A process, not hard but definitely a process. Fortunately the pay off is a delightlful cake with nice texture and flavor, frosted with sweet, light vanilla frosting and topped with sweet and (slightly) salty "crumbs". I thought the flavors were great and the cake was beautiful. I loved how all three layers of this cake are made at once in a 9x13 pan, then cut into 2 rounds, using the leftover scraps to form your base. Yes, this recipe calls for some equipment and ingredients you may not already have- 2 strips acetate, 6 inch cake ring, clear imitation (GASP!) vanilla, citric acid (which I skipped) - but Tosi walks you through the steps and it was even easier and more delicious than expected. In fact I think I will make use of my new 9x13 pan, cake ring and acetate strips and start making all my three layer cakes like this.