Chocolate Cake with Almond Buttercream


September 2009

This was my first chocolate cake from scratch. It was fine, but not very chocolatey. I think I’ll try a different recipe next time. The icing was buttercream, but I replaced the vanilla extract with almond extract. It was fine, but very sweet. I think I’m going to have to branch out from American buttercream soon. This was also my first bead border, and textured sides. I tinted the icing two shades of light brown using Wilton’s coloring gels.


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