Surprisingly, the frosting doesn’t overwhelm the cake. I’d go a little thinner on it next time for a more optimal balance of flavours, though. And halve the frosting recipe - this makes a lot more than you need.

If the baking soda made a difference, I’m not tasting it.

Ready for #monsterdon!

and frosted

I don’t know much about frosting but it’s very smooth and easy to work with

here frosting recipe at bottom

still cooling

oh my gods this is obscenely good

can frosting is a crime against frosting and i never knew

i keep giving people little tastes and they all make the same little noise it's hilarious

that’s looking good

acted more like a icing than a frosting for the longest time but did finally firm up

christ that took ages

entirely the sifting

meanwhile

so much sifting

this being a very old recipe I think we’re looking at old tablespoons for the milk

fortunately i have one

i finally have all the bowls i wanted and yet still not enough lol

SIFTING’S BACK ON THE MENU BOYS

have to let the sifter dry before I can get to the frosting, unfortunately, the recipe wants the confectioner's sugar sifted

so

RED THREE STANDING BY

hopefully not too much longer tho

dough feels wetter than usual. is that good? is that bad? is it psychosomatic?

doesn’t seem real different