Archives for March 2012
I was craving for cake and decided to whip up a blood orange cake. The cake recipe was adapted from Martha Stewart’s lemon curd cake.
For the frosting, I used my own recipe. A few years ago, I discovered that heavy cream and mascarpone cheese is a match made in kitchen heaven. Since then, I have utilized this frosting as a base for different cakes and changing necessary ingredients to get the flavors I need.
The cake was DELICIOUS.
3. Gently fold in the blood orange syrup. Cover and refrigerate to let the cream mixture harden, about 1 hour.