With the weather being cold, I love spending time in the kitchen trying recipes. I’ve been waiting for such weather to try this one particular cake.
The cake is called White Godiva Martini Cake and the recipe can be found at
The recipe itself was intimidating to me. One whole page of ingredients and instructions. Three different recipes for one cake. Then the assembly: layers, filling and frosting. Much more than I usually do for a cake. Was it worth it? Oh yea.
The cake is red velvet-one of my favorites. It is baked in 3 round cake pans. The filling that goes between the layers is a creamy loveliness and then the entire cake is covered with a rich, thick buttercream frosting. Oh yea.
It also has an unusual but delightful ingredient.
I only have one problem when I eat cake. I start with a small, petite piece. Then I go back to the pan and “even” up the edges.
The trick is to make the remaining cake look as if you never touched it.
You know what I’m talkin’ about.
That’s not too hard to do with my typical rectangle cake. But the roundness of this cake proved to be a challenge.
After I’ve gone this far, I decide to just transfer the remaining piece to a smaller plate, you know, to get that big cake container out of the way because I have this intense desire to remove all evidence that this huge cake has been whittled down to this one piece making said piece look larger than it did before the move to the smaller plate. ( Sorry, I tend to ramble when I’m guilty of cake whittlin’)
So now the cycle starts again on the smaller plate. It’s an endless cycle that ends with the smaller plate being slid into the dishwasher.
Cake? What cake?
Hurry up Spring! Stretch denim only stretches so far….