May 2, 2013
[Photograph: Sarah Baird]
While this cake is not lacking in depth of flavor, if you're hankering for an even richer, butterier taste, double the glaze amount and pour half over the cake once cooled.
About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: hellosarahbaird.com or follow her on Twitter: @scbaird.
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