After my post yesterday, I decided to take my own advice and make something... and decided on carrot cake. Here are some pictures so you can see just one thing you can do with decadent cream cheese frosting.
The caramel drizzle was too cold, so it drizzled, let's say, interestingly. It's amazing I had the patience to get this picture, but even more so for the one below.
Baked in two layers, each layer then was cut in two to make a total of 4. An essential technique for getting a
crumb free presentation is this. Use some frosting for the filling as you layer all of the layers, one on top of the other, and then coat the entire cake in a thin layer, ignoring the crumbs. You don't want to destroy the cake, but don't worry too much about the crumbs. Very lightly frost the top and sides of the cake, just enough to coat. Put this in the fridge and chill (I did this over night). Then, use the rest of the frosting to make the final coat. Because the first coat is cold, it is hard, and you don't have to worry about the crumbs!
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