I'm getting comfortable with Rose Levy Beranbaum's directions for making a cake from scratch. Just as with the White Velvet cake, the batter was delicious even before baking. I had to be very disciplined to get as much into the pans as possible, and not leave a lot on the beaters.
On Thursday, I had noticed that dividing the batter between two 8" pans would work as they weren't more than 2/3 full. That is what I did on Friday night. There was 20 oz. of batter in each pan. Unfortunately, this was too much batter, and the cakes baked for 50 minutes before the center was done. They also rose about 1/4" over the tops of the pans. The tops were overdone, and the cake was a bit too dry because of the overbaking.
For the Mousseline Buttercream, I used Chambord Black Raspberry Liqueur instead of Gran Gala Orange that I used last week. I liked the flavor of the Chambord better than the Gran Gala. The only drawback is that because the liqueur is so dark, the icing had a slight lavender tinge to it.
On to the taste test.
After we saw Footloose at the Chanhassen Dinner Theater, we headed back to the hotel and took the cake out of the refrigerator. We let it sit for approximately 20 minutes so that it wasn't so cold. Everyone liked the cake; however, none of them had tasted last week's White Velvet cake, so it wasn't a scientific taste test. (Yes, Jenn; I'm admitting that you were right and that the I.M. team should taste all of my cakes before anyone else!) I have had both cakes and in my opinion, the yellow cake was a bit drier than the white, which could be attributed to the fact that it was baked longer.
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