White Chiffon With (Badly Made) Buttercream Frosting

My first attempt at White Chiffon cake; whilst I couldn't get the egg whites to stiffen completely (I'm totally blaming the fact that the beaters broke half way through the process of whisking them) it still tastes lovely, sweet and very moist. I'm impressed! Unfortunately I only realised that I had only 250g of Icing sugar after I'd already put enough butter in the icing for 400g of icing sugar. It still tastes ok, and it's crusted nicely, but it's very very buttery rather than sweet! It's also why the icing is a murky light green rather than the blue I was aiming for.

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