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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNsmPL7TZ853FbO9YhPpnwYs3jkLeJATc7VSehjKHS2Im09zzaKrxN-8qexLXHxs3_NH-g8q58WEqaUi7ZQWyZpOHN1ajdCM1Nv7hJIKvqg1-JWBIGVFabpaDVZWfMAa8c73r_6L3GVln/s320/Gold+Cake+002.jpg)
In person, the cake matched the yellow crayon more than the picture shows.
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