The Secret Lives of Baked Goods by Jessie Oleson Moore aka CakeSpy.
cakewalks! Plus this recipe utilizes evaporated milk, a can hardly ever seen in my kitchen.
this even happened to experienced food magazine writers. It's a tricky cake!) Another important note: this icing doesn't ever truly stiffen up. It's constantly fluid so don't overload the cake with it, filling gaps between the layers and whatnot. Gravity will pull down any excess, resulting in a bottom border which may or may not spill the edges of your cake platter. But the cake's still delicious.
If you would love a copy of the book--it's gotten starred reviews! The recipes seem delicious!--email me at blondieandbrownie at gmail dot com by midnight Sunday. I'll randomly pick a winner Monday morning. Good luck!
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