Monday, July 11, 2011

Gold Cake

Leftover egg yolks are lovely to have if you want to do a bit of extra baking. Given spare time, I often fill it with baking. I found this recipe for Gold Cake that was perfect for the yolks that I had left from the Italian Buttercream Frosting seen in the last post. And guess what? I used the last bit of that frosting to top this cake! There wasn't enough to frost the sides, though.



In person, the cake matched the yellow crayon more than the picture shows.

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