Icing roses "piped" on by V ... she does that so well!
You'll definitely need to double the icing recipe. I used pecans in the icing between layers, but kept the top icing smooth. Also, I think this cake wants larger pecans in the cake batter and very finely chopped pecans on the sides with the toasted coconut. This cake is at it's best served very cold, just short of frozen.
Easter dessert this year (and very hopeful to become an Easter menu tradition).
While we are talking about Easter traditions - this was the only Easter basket in our home this year ->
a pie "bunny" and the start on soup crocks for little miss
2 comments:
That cake looks so yummy - certainly worthy of baking at Easter! That swirly top is pretty. I would love to create a cake habit for Easter, and pick a special one to make every year. But with the schedule our parish keeps, I find I am too tired to eat, much less cook. I keep saying, "Maybe next year!" Lots of other people do it, they make traditional recipes and bake a lot in Holy Week, so as to be ready for feasting :-)
I have really enjoyed your Holy Week posting and the opportunity to learn more about the Orthodox faith. I know that as sweet as this time is for you that it is also tinged with the grief of loss. It takes a lot of energy to absorb all that the season brings.
My V did the icing swirls ... I've only recently begun "messing" with piping bags! She is a bit of an expert!
Hugs to you GJ!
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