Cream Cheese Frosting with Brown Butter and Bourbon
The frosting has a rich, nutty flavor thanks to the browning of the butter. Banana, carrot, and spice cakes go well with it. 1/2 fluid ounce bourbon whiskey, 4 cups confectioners' sugar, 1 package cream cheese, 2 tablespoons heavy cream, 1 vanilla bean split and scraped, 3/4 cup butter divided
every year on your wedding anniversary osamu convinces you to take your ring off and go wedding cake tasting at local bakeries while pretending that the two of you are still engaged
Me and my family ate a lot of cupcakes with buttercream frosting! Whenever I thought we’d eaten most of them I ended up discovering some more hidden away in a corner. They were very delicious. :]
Okay, we've reached the Stop Eating The Frosting Out Of The Bowl Or It Won't Cover The Whole Cake stage.
...It's from this recipe over here. The site's presiding genius claims it's the best yellow cake she's had: so we'll find out how it (ahem) stacks up shortly.
ETA: The photography here isn't the best, but I suspect the general gist of how this came out will be plain enough.
The immediate verdict: the cake is really good. A light crumb; tender; not overly sweet.
A secondary thought: the frosting's a little too much for it. It's not that it's a bad effect or anything... but the cake's relative delicacy gets drowned out by the intensity and sweetness of the chocolate buttercream. Which is kind of a shame.
If I was going to make this again—which seems likely, at some point—I'd pair it with a less assertive frosting. Caramel? Lemon? Something along those lines. Even something simply vanilla-based, assuming whatever else also got involved in the combination was interesting.
(Meanwhille, just as a logistical side note: I didn't have the prescribed two nine-inch pans to bake this in, so I divided the batter among the three eight-and-a-half inch pans I did have. Seems to have worked out perfectly well.)