Red Velvet Whoopie Pies – They’re Not Just For Valentines Day!

So, the last few weeks have been pretty crazy for me, which once again has resulted in a lack of posts.  Eeek!  Even though I can’t post, it doesn’t mean I’ve stopped baking!  And once again our computer stopped working.  The hard drive basically died, which meant I was without a computer for an entire week – all my baking pictures were on it, so there wasn’t much I could do.  Luckily we’ve got it repaired which will tied me over until get my brand new Mac Book Pro in a week or so!!!   

 So, as you can probably tell by some of the sprinkles I used, I had intended for these Red Velvet Whoopie Pies to be up in time for Valentines Day – which obviously didn’t happen.  Now, I do know that Red Velvet Whoopie Pies were extremely popular this Valentines day, so perhaps a lot of you got a bit sick of seeing one Red Velvet Whoopie Pie after another.  Hopefully you’ve all had a break from them, and won’t moan and groan when you see these! 

I’d wanted to make Red Velvet Whoopie Pies for ages, and since Red Velvet cupcakes are my husbands absolute favourite, I thought it would be quite fitting I make him these for Valentines Day.  This recipe made about 18 whoopie pies, and we froze some since we couldn’t eat them all at once.  It’s now 2 weeks later, and my husband is still sneaking these from the freezer and they taste exactly the same as the day I made them. 

The original recipe (from Better Homes and Gardens) called for a basic cream cheese frosting filling, but I wanted to try my hand at doing a traditional marshmallow fluff filling with a cream cheese twist.  These whoopie pies looked beautiful with their bright and vibrant red colour.  Normally in the UK I think their red colour may have scared off a lot of people – especially parents, as food colourings are commonly frowned upon here.  It’s very hard to find any kind of vibrantly coloured decorating sprinkles or sugars here, as most of them are made with natural colourings and as a result their colours are very muted and bland.  Because of this I end up buying most of my sprinkles in North America whenever I get the chance to go back.  Even the smarties here (FYI: they don’t have chocolate smarties in the US, but they’re very similar to M&M’s) are now made with natural colourings, and as a result not only are they far less vibrant than the Canadian smarties, but the UK ones also taste different!  The yellow smarties taste a like lemon, and the orange ones of orange.  I really don’t like them because they all taste a bit fruity due to their natural colourings. Basically, I’m a fan of the saying “everything in moderation”.  One or two of these bright red whoopie pies isn’t going to kill you, and I don’t think they’ll make your kids go crazy either, but if you’re not a fan of the added food colouring, then feel free to leave it out.  The whoopie pies will taste exactly the same – bright red or not. 

Red Velvet Whoopie Pies

2 Cups (250g) Flour (plain/all purpose)
2 Tbsp Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup (114g) Butter, softened
1 Cup (200g) Packed Brown Sugar
1 Egg
1 tsp Vanilla
1/2 Cup (125ml) Buttermilk
2 1/2 Tbsp Liquid Red Food Coloring  

1. Preheat oven to 375°F (175°C). Lightly grease 2 baking sheets, or line with parchment paper and set aside. In medium bowl combine the flour, cocoa powder, baking soda, and salt; set aside. 
2. In large mixing bowl beat the butter on high speed for 30 seconds. Add in brown sugar and beat until light and fluffy. Beat in the egg and vanilla. Combine the food colouring and buttermilk  together in a measuring cup.  Alternating between the buttermilk mixture and the flour mixture, add in each to the brown sugar and egg mixture, making sure to beat after each addition until just combined.  
3. Pour your batter into a piping bag and pipe your whoopie pies onto your cookie sheets.  You can also spoon the batter in 1- or 2-inch rounds, about 1/2-inch high on prepared baking sheets, allowing 1.5 inches between each round. 
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely before filling. 

Fluffy Marshmallow Cream Cheese Filling

1/4 Cup Vegetable Shortening, such as Crisco or Trex
1/4 Cup Cream Cheese
2 1/2 Cups (315g) Icing Sugar
1/2 Cup Marshmallow Fluff
1/2 tsp Vanilla 

1. Beat the vegetable shortening on high speed for 30 seconds. Add in marshmallow fluff and vanilla, and beat for another 30 seconds until combined with the shortening. 
2. Gradually beat in the icing sugar until it’s all incorporated into the marshmallow fluff mixture.  
3. Fill your whoopie pies using a piping bag or spoon, and sandwich a dollop of filling between 2 whoopie pies.   

* After filling all of my whoopie pies, I found the marshmallow filling to be a tad on the soft side.  I’d suggest you have some extra icing sugar on hand in case you’d like to add in a bit extra in order to make your filling a little more stiff. 

I chose to sprinkle the edges of my whoopie pies with sprinkles.  You can choose whatever type of sprinkles and sanding sugars you like.  Simply hold your whoopie pies over a plastic container (the sprinkles will bounce off of glass!) and shake your sprinkles onto the filling so they stick.  Any unused sprinkles will fall into your container for you to save and use again.

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Sugar & Spice & Everything Nice!

I’m sure we all have a favourite snack or dessert that we’ve had at a restaurant or while on holiday.  It’s usually something that you never thought you’d be able to recreate again at home, which usually makes it even more special.  I wouldn’t necessarily call the Churro my favourite dessert or anything, but it’s definitely up there on my list of yummy things I didn’t think I could make at home – until now!

Back in Canada every once in a while we’d find a place that sold Churros.  It was usually at a ball park concession stand, or at a fair.  For those of you who’ve been to Disneyland, I’m sure you’ll have seen (and / or tasted) a Churro before.  They’re usually about a foot long in length, rigid in shape and coated in cinnamon and sugar.  They look a bit like a loofah.  They’ve got the most amazingly sweet and unavoidable smell, that beckons you from miles (ok maybe not miles, but definitely yards)  away. There’s just something about the combination of cinnamon and sugar that can make pretty much anything taste amazing.

So when I got the new Nigella Lawson “Kitchen” Cookbook this past Christmas I had a quick flip through it to see what caught my eye.  Two things jumped out at me – Grasshopper Pie and Churros.  I haven’t had either of them in years.  For those unaware, Grasshopper Pie is a chocolaty minty pie that’s coloured green.  It’s not only delicious, but great fun to eat – especially considering the name initially sounds so off putting.  And Churros – we’ll I’ve already told you about those!  

My friend Sarah over at Maison Cupcake is a huge fan of Nigella.  So much so, that she’s created a fun little challenge encouraging her readers to make something from a Nigella cookbook each month based on a theme she chooses.  This months “Forever Nigella” theme was “Seduced by Chocolate”.  Anyone who knows me knows I’m usually up for a challenge, and how could I say no to one with Chocolate??  I was short on a few of the ingredients needed to make the Grasshopper Pie, so I opted to make the Churros with Chocolate Dipping sauce and I’m glad I did.  They were so easy to make!  Plus they tasted amazing.  I had a look online at several other Churro recipes and they were all very similar to the one in my Nigella book.  A good sign when your making something new, as it means (well to me at least) that the recipe will a) turn out well, and b) generally taste authentic.

Like I said before, these Churros were one of the easiest things I’ve made in a while.  A hell of a lot easier than my Biscuit Joconde Sponge that’s for sure!  

To make these Churros you’ll need a few things:

Small Pot (like the type you’d make soup in)
A Piping Bag with large Star tipped nozzle
Long Wooden Skewers*
Candy / Frying Thermometer*
Small lunch sized paper bag*  

* Optional, but I found these very useful  

Chocolate Dipping Sauce:  

100g Dark Chocolate
25g Milk Chocolate
1 Tbsp Corn Syrup or Golden Syrup
150ml Whipping Cream or Double Cream  

1. Put everything together in a small sauce pot (or glass measuring cup that has been placed in a pot of hot water to create a double boiler).  Once the chocolate has started to melt, stir the chocolate & cream mixture until everything is well incorporated.  Set aside in a warm place. 

Churros:  (Slightly amended)

1/4 Cup (50g) Sugar
2 tsp Cinnamon  

1 Cup (125g) Flour
1 Tbsp Sugar  
1 tsp Baking Powder
Pinch of Salt
1 Tbsp Olive Oil
1 Cup (250ml) Boiling Water  

Vegetable Oil for frying  (approx 500 ml

1. Combine the cinnamon and 1/4 Cup (50g) of sugar in a shallow bowl, or a lunch sized paper bag and set aside.  Dump the flour, sugar, baking powder and salt into a mixing bowl, and then add in the olive oil and boiling water.  Beat on medium speed until a sticky wet dough is formed.

2. Leave your dough in the mixing bowl to rest while you heat up your oil over medium heat.  Nigella recommended heating the oil to about 340ºF (170ºC), but I found that too cool so I stuck with 355ºF (180ºC) which worked much better.  If you’ve got a candy/frying thermometer it will be easy to tell if your oil is ready.  If not, then Nigella recommends that you toss in a piece of bread when you think the oil is hot enough.  If it sizzles and goes a golden brown colour  in about 30 seconds then your oil is ready.  

3. Once your oil is hot enough you’ll need to transfer your dough into your piping bag.  The easiest way to do this is if you put your piping bag in a tall glass and wrap the fabric over top of the cup. This allows you to have both hands free to fill the bag.  Once your bag is filled bring it over to the pot of oil and begin to squeeze your dough out until it’s about 2 inches long before using your scissors to snip the dough off so it falls into the oil.  You can easily cook 4-5 pieces at a time, but I wouldn’t recommend doing anymore as to pot gets a bit crowded.  Also, the more pieces of dough you put in the more the oil cools off.   At 340ºF (170ºC) my oil was too cool so my pieces of dough sunk to the bottom.  I needed to use the wooden skewer to loosen them off the bottom of the pot, but it also came in very handy for flipping the Churro bites in the oil, as well as to push them around the pot to ensure the fresh dough didn’t stick to the nearly cooked pieces.  After about 3-4 minutes your Churro bites should be a nice golden brown colour with a crispy outside and a fluffy middle.  They should hold their shape when you take them out of the oil using a pair of tongs.  If they squish down, chances are they aren’t fully cooked – try leaving them in longer, or increasing your oil temperature.  Place the Churro bites on some paper towels to help absorb any excess oil. Repeat these steps with the remainder of the dough.  

4.  Once your Churro pieces have had a rest on the paper towels (for about 5 minutes) it’s time to toss them in the cinnamon and sugar.  I put my cinnamon and sugar into a paper bag so all I had to do was drop a few Churros into it and give it a shake.  If your using a bowl you can use your wooden skewers to move the Churro bites around so you don’t end up with cinnamon sugar coated fingers.  But really – is that a bad thing?  

5.  Once all your pieces are coated in the cinnamon and sugar place them on a serving dish, and pour your warm chocolate sauce into a little ramekin.  There you have it!  Deliciously authentic Mexican / Spanish Churros all ready for you to dip, dunk & dab in the delicious chocolate sauce!

See… / Nice and fluffy inside!
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Go Ahead. I Dare You!

I think by now it’s pretty clear that I like to bake.  I’m always looking for new and interesting things to bake, and as I’ve mentioned before I’ve got a zillion things on my “To Bake”  list, so trying to decide on what to bake can be hard.  For those of you who enjoy reading food and baking blogs you may have come across something called the Daring Bakers Challenge.  I can’t quite remember when I first became aware of the Daring Bakers Challenges, but it was quite a while ago.  And for those of you who aren’t familiar with it, the concept is simple.  Every participant has to bake the exact same thing using the exact same recipe that’s been supplied to them.  There is a bit of freedom on how you want your finished product to look, but you do have to follow the recipe exactly – unless otherwise stated.  I’d been wanting to participate in a Daring Bakers Challenge for quite a while, but never got around to registering.  You see, the Daring Bakers are like a secret society – you have to apply to become a challenge member, and new members are only accepted once a month.  To be a Daring Baker, you also have to be good at keeping secrets.  The Top Secret recipe is supplied to each baker at the beginning of the month.  Bakers are then required to make the recipe and put their own personal twist on it before posting it on their blogs on the 27th of each month.  But NOT any earlier, otherwise they’d ruin the surprise and the challenge for all the readers.   
So what day is today?  The 27th!  Umm, – ok it’s actually February 4th.  Once again, our computer hasn’t really been working much lately, and was holding my photos hostage until last night. 
This is my first Daring Bakers Challenge – well December was actually, but I was so busy with dinner parties and events that month that I just couldn’t fit in the required Daring Bakers Christmas Stollen that we were all challenged to make that month.  I had to pass, so January now becomes my first official Daring Bakers Challenge month. 
And what a challenge it was!  Don’t get me wrong, the actual dessert we were required to make wasn’t that challenging at all.  In fact, I was really surprised with how easy it was to bake such a beautifully impressive dessert.  I was thrilled with the selection of January’s challenge, and will definitely be making it again. 
The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog Accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. 
A Biscuit Joconde Imprime is actually a thin long piece of patterned spongy cake that’s wrapped around a variety of fillings called “Entrements”. I’d seen cakes like this before (see the picture above) when I was in the pastry shops in Paris.  I always thought of them as more of a summer thing.  They were beautiful and had lovely mousse fillings and the top of the cake was often covered in delicious looking fruit.  Since it’s freezing cold here right now, I wanted something a little bit richer and more indulgent than a fruit filling.  I also had a whole whack load of things in my pantry I wanted to use up, so this was my perfect chance. 
I decided to make a red heart pattern in my Biscuit Joconde, and did this by making the batter according to the instructions and then tinting it red.  I used a #4 Wilton tip to pipe the heart pattern – which I very easily created in power point, printed off and then placed underneath my baking paper / silicone mat.  In order to ensure the pattern stays exactly as I piped it, I had to put it in the freezer for about 20 minutes.  During this time I created the rest of the Biscuit Joconde batter, and then poured it directly over top of the frozen heart pattern.  Pop it on the oven, and watch it carefully!  My sponge only took 7 minutes to bake – not the recommended 12 mins.  Unfortunately my first Biscuit Joconde stuck to the parchment paper I had used, so when I peeled the paper off, a very fine top layer of the cake was removed.  It was too bad, because I was really pleased with the way my first batch turned out – it was perfect!  I had plenty of red batter left so I piped the hearts again, but this time on a silicone baking mat which worked much better, but unfortunately it left my hearts with some little air bubbles in them.   
After my Biscuit Joconde was cooled I cut it to my desired height and length, and lined the edges of my pan with the patterned sponge.  Then I cut the remaining Biscuit Joconde into pieces so it would fit perfectly into the base of the pan, lining the bottom.  *I used a smaller round cake pan with a false bottom that allowed for my cake to come out of the pan very easily.  A spring form pan will also work. 
After I’d lined the pan it was time to fill it with the Entremets!  As I mentioned before, I had a ton of things in my pantry that I needed to use up including a few boxed mixes I brought home from my last trip to the States.  
For my bottom layer I decided on a peanut butter cup brownie chunk no bake cheese cake.  I had a boxed Duncan Hines Reese’s Peanut Butter Cup Brownie mix I needed to use up, so I baked that and then chopped a few square of the brownies into little chunks and folded it into my no bake cheesecake mixture and then poured it in to the bottom of my Biscuit Joconde.  I put it in the fridge to firm up a bit while I made my next layer – a really simple chocolate mousse.  I totally cheated with this chocolate mousse – all it was was a 1/2 a package of Chocolate Fudge Jello Pudding, and about 3/4 of the liquid that was required for it.  I used whipping cream for 2/3 of the liquid, and chocolate milk for the other 1/3.  Not using the recommended amount of milk/liquid allowed my pudding mousse layer to be firm enough that I could cut it with a knife and not have it run once it had set.  I also brought the Jello pudding back from the States, because as far as I know, there is nothing remotely similar here.  The top layer was really simple, but really delicious.  It’s also something I’ve used for cake fillings in the past, and you can make it no matter what country your in.  It was an Oreo Cookie Chocolate Whipped Cream layer.  All that you need to do to make this is whip up some cream (I used double cream) together with 2-3 tablespoons of cocoa powder, and once whipped fold in some crushed Oreo Cookies.  The Oreo cookies will absorb some of the moisture in the cream making it stiff enough that you can cut through it once set.   
After I’d made and poured in all of my layers I left my Biscuit Joconde in the fridge over night for everything to set.  The next day I ended up with one of the most delicious cakes I think I’d ever made!  The fillings were all amazing, and worked very well together. They were so light and fluffy – and easy to make too! 
Below are the full instructions for the Biscuit Joconde that all Daring Bakers were provided with (I’ve added a few notes in grey), followed by my own Entremet filling recipes. 
*I’d recommend making the Décor Paste first, and then making the Joconde Sponge batter, otherwise it will be sitting around for at least half an hour while you pipe and freeze your design. 
Equipment Required (suggested):  
• Silpat
• ½ baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)
• Mixer (optional)
• Bowls
• Knives
• Offset spatula
• Regular spatula
• Pastry comb (optional)
• Rulers
• Spring form pan
• Cling wrap
• Parchment paper
• Gel, paste or liquid food coloring (optional) 
Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan


¾ cup/ 180 ml/ 3oz/ 85g Almond Flour/Meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2? oz/ 75g Confectioners’ (Icing) Sugar
¼ cup/ 60 ml/ 1 oz/ 25g Cake Flour *See notes below
3 Large Eggs – about 5? oz/ 150g
3 Large Egg Whites – about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ? oz/ 10g White Granulated Sugar or Superfine (Caster) Sugar
2 tablespoons/ 30 ml/ 1oz / 30g Unsalted Butter (melted)

*Note: Instructions on how to make cake flour can be found here 
* Make 2 cups of the cake flour – you’ll need 1/4 cup for the Joconde Sponge & 1¾ cup for the Décor Paste. 
1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve batter to be used later.
Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan 
Décor Paste
*I halved the recipe below, and still ended up with LOADS left over.  If you were doing a larger pattern, then you may need the full recipe. 

14 tablespoons/ 210ml/ 7oz/ 200g Unsalted Butter (softened)
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (Icing) Sugar
7 Large Egg Whites – about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g Cake Flour
Food coloring gel, paste or liquid  
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture. 
1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation 
Preparing the Joconde- How to make the pattern:  
1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

To prepare the mold for the Entremets I’d suggest using a piece of clear plastic such as an overhead transfer (I used a clear sheet of plastic from the scrap book store) and cut it so it’s higher than your pan.  Line your pan with the plastic, and then begin lining it with your Joconde Sponge (which you will have cut whatever height you choose – traditionally the Entremet layer rises higher than the sponge), and line the bottom of the pan with the remaining sponge as I described at the beginning of my post.  Set aside. 

Entremet Layers

Brownie Chunk No Bake Cheese Cake Filling

Brownies of your choice, cut into small chunks.  I used about 3/4 cup of brownie chunks, but use your own judgement. 
16oz (455g) Cream Cheese (don’t use light, as it won’t work the same)
1/3 cup (75g) Granulated / Castor Sugar
1/2 cup (125ml) Whipping Cream or Double Cream
1/2 tsp Vanilla Extract 
1. Mix the cream cheese, sugar and vanilla using an electric mixer until nice and smooth.
2. Whip the cream, and then fold the whipped cream into the cream cheese mixture so it’s fully combined.  Fold gently though – you don’t want to loose all the air in the cream!
3. Very gently fold in your brownie chunks. 
4. Pour the cheesecake mixture into your Joconde Sponge, and put into the fridge to set for about 30 minutes before moving onto the next filling.   
Cheaters Jello Chocolate Mousse 
1 package of Jello pudding (I used Chocolate Fudge, but any flavour will do!)
1cup (250ml) Whipping Cream or Double Cream
1/2 cup (125ml) Chocolate (or regular milk if your not using a chocolate pudding) 
1. Dump the pudding mixture into a bowl together with the whipping cream.  Mix together using an electric whisk or mixer for about 1 minute.  The mixture will be very thick.  Now add in your milk and mix together for an additional minute or two.  The pudding mixture should be fairly thick.
2. Pour the pudding layer into your Joconde Sponge, on top of the cheesecake layer.  Pop it back in the fridge to set for 15 minutes while you make the 3rd filling. 
Oreo Cookie Chocolate Cream Filling 
11oz (300ml) Whipping Cream or Double Cream
2-3 Tbsp Cocoa Powder
2 Tbsp Icing Sugar
1 cup Chopped Oreos  
1. Pour the cream, icing sugar & cocoa into a bowl, and whip using an electric whisk.  Once the cream is whipped fold the chopped Oreos in.  If you think you’d like to add more Oreos, then go ahead.  Pour the Oreo Cream mixture into the Joconde Sponge, and that will form the final layer. The Oreos will absorb the moisture in the cream, making it stiff enough to cut through. 
*The final layer should be higher than the Joconde Sponge, so it’s important to use the clear plastic sheets I mentioned previously to keep the final layer in place while it firms up.  
When it comes time to un-mold your Joconde Sponge, carefully remove it from the pan by either opening up the sides of the spring form pad and lifting the round part up leaving the cake & pan base on the table.  If you used a pan like the one I used where the bottom can be removed by pushing up on it, then set the base on a tall glass and slowly lower the sides down, so the base and your cake are left sitting on the glass.  Next, carefully remove the plastic sheet from around the cakes edge – you may want to run a sharp knife around the edge to make sure it removes easily. 
My fillings started were quite thick when I poured them into my Joconde Sponge, so it didn’t end up with nice flat and smooth layers.  I’ve seen plenty of others done using mousses and other Entremet Layers that looked gorgeous because they were perfectly flat & smooth so you could clearly see where the layers stopped and started. 
So there ya go – that’s pretty much it.  I know this post and the recipe instructions for this cake were really long, but I promise you it’s a lot easier than it looks! I’m really looking forward to this months challenge – it’s something I’ve made before (but never posted) and I can guarantee you it’s delicious!
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