“The great thing about cake is it doesn’t feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they’re decorating cakes… that’s the magic right there.”
Duff Goldman

Mango Pastel de Tres LechesPastel de Tres Leches or Three Milk Cake … a cake that impressed and how! Love the Daring Baker challenge this time. having missed the earlier two challenges, I went straight into it very early this month. I did think it could turn out soggy, but no! Turned out to be one of the best cakes ever!

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Mango Pastel de Tres Leches 4My earliest memories of Tres leches goes back to a visit to Dallas in 2007. The Pastel de Tres Leches or Three Milk Cake was very popular among the Indian community there. Maybe in many ways it reminded folk of a popular Indian sweet, the milk cake. While visiting some Indian friends there, they were very excited to serve it up.

Mango Pastel de Tres Leches I was disappointed. It was sadly soggy and not worth all the fuss. Thereafter have seen references on and off to the cake, but it’s never been interesting enough to make one at home. Until now of course! Just the introductory lines were good enough for me to take on the challenge. ‘Decadent & Delicious?’ Yes please! Searched my mind for ideas, searched the net for variations. Not much out there.

Mango Pastel de Tres Leches Tres leches are simple cakes, delicious nonetheless. Me being me, had to go a step further. Fruit had to feature in here somewhere, somehow. I decided to get brave and make a layered Mango Pastel de Tres Leches or Mango Three Milk Cake. Of course I did some important pre planning, some in the head and some on the simmer!

Mango Pastel de Tres Leches The Pastel de Tres Leches is a cake that is very popular in Central and South America. It is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk {evaporated milk, condensed milk, and heavy cream}. Tres Leches is a very light cake {especially if made without butter}, with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Mango Pastel de Tres Leches This recipe slightly adapted from an interview given by one of Mexico’s best Pastry Chefs, Paulina Abascal, to the magazine Revista Secretos de la Pastelería Caserais, produces a super moist yet light Tres Leches. True to the word, this was declared as one of the best cakes we’ve eaten. Light, moist and delightfully flavourful, the mango just added the oomph!

Mango Pastel de Tres Leches Mango Pastel de Tres Leches The three milk mixture is a combination of condensed milk {I always have some on hand}, evaporated milk and cream. While the west consumes tonnes of evaporated milk every year, it’s not a popular concept in India. It was time to make some. Evaporated milk is merely normal milk boiled down to reduce its water content. Simple!

Homemade evaporated milkSimple enough, and with a little pre planning, a cakewalk! Did the sponges on day 1; made the evaporated milk too. Assembled everything on day two, and we cut the cake on day 3! The cake needs a little while to soak in all the good milk, to get matured in flavours. I layered the sponge with fresh diced mango and whipped low cream {stabilized with gelatin}. You can always used canned fruit, peaches, tropical fruit bits etc.

Mango Pastel de Tres Leches Since it needed an overnight rest, I was kind of confident that the cream would set. Of course I was thrilled to see that it all came together beautifully when I demolded it the next day! It will behave even better in the winter. I’ve got to make this cake again. I did have left over milk mixture as expected, even after giving the layers a generous soaking.

Tres Leches Wholewheat Lemon Pound CakeI was tempted to make an iced milk shake out of it, but then a pound cake came to mind. Since it had been flavoured with lemon extract, I made a Tres Leches Wholewheat Lemon Pound Cake, basically soaked the warm cake in the remaining tres leches concoction. FAB!! Even that was appreciated and how! Will share the recipe soon!

Thank you Imma for offering this delicious challenge. We loved it to bits. I enjoyed it as much as I enjoyed the recent Momofuku’s Crack Pie challenge, maybe more! Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see what the rest of the Daring Bakers have been soaking up!

[print_this]Recipe: Mango Pastel de Tres Leches or Mango Three Milk Cake 
your picture

Summary:  Three-Milk Cake it is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk (evaporated milk, condensed milk, and heavy cream). Tres Leches is a very light cake (especially if made without butter), with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Prep Time: 45 minutes
Total Time: 1 hour 30mins plus chilling

  • Vanilla sponge cake
  • 5 large eggs (separated)
  • 125g vanilla sugar
  • 2 tsp pure vanilla extract
  • 1 tsp lemon extract
  • 140g all-purpose (plain) flour (sifted)
  • For three milks syrup
  • 1 can (400 gm) sweetened condensed milk
  • 1 can (340 gm) evaporated milk
  • 240g low fat cream {20% fat}
  • 2 teaspoons lemon extract
  • Topping and filling
  • 400g low fat cream {20% fat)
  • 50g icing sugar
  • 1 tsp gelatin {dissolved in 2 tbsp milk}
  • 1kg mango, peeled diced {to fill and decorate the cake)


  1. Vanilla Sponge Cake
  2. Preheat oven to 180°C. Prepare 9” (23 cm) round cake pan
  3. Separate the egg whites from the yolks.
  4. Beat the egg whites on medium speed, 3 – 5 minutes.
  5. When soft peaks form slowly add the sugar in small batches.
  6. Whip until stiff peaks form about 5 minutes. Set aside.
  7. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
  8. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
  9. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
  10. Pour the batter into the prepared pan.
  11. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
  12. Let it cool
  13. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.
  14. Three milks syrup
  15. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
  16. Once it is cool, add the rum or any other flavoring you are using
  17. Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.
  18. Topping
  19. Whip the cream, when soft peaks form, add the sugar little by little, continue whipping until stiff peaks form about 2 mins.
  20.  Decoration
  21. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.


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“It could be argued that there is an element of entertainment in every pie, as every pie is inherently a surprise by virtue of its crust.”
Janet Clarkson

Crack Pies MomofukuCrack Pie … sweet indulgence. This is Momofukus trademark pie, a classic as craveable as the name implies, one that guarantees an instant sugar high. For once, this is just pure decadence in a sweet sort of way. Nothing healthy about it other than the oats in the base maybe. Yet it’s a pie you have to try. It’s one I watched bloggers make and celebrate ecstatically when Momofuku’s Milk came out in 2011.

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!

I had the book on my wish list back then. Somehow never bought it. Had this pie bookmarked. For some reason never made it. Life took over and I forgot about it. Much water flowed under the bridge. Then came this challenge. I was ecstatic when I read  “Life of Pie” . What’s not to love?

I made a delicious Strawberry Pie some time back using a pie bird. That was around the time Life of Pi was winning Oscars galore. I really enjoyed making that, yet I enjoyed this challenge more. More so after my recent bout of Smoothie madness, Crack Pie indulgence felt well deserved!

Crack Pies MomofukuSuch an unassuming sweet pie to make. With a name like this, Crack Pie seems enticing. Interpret the name as you like, but the result is the same … an all time delicious sugar high! In the best meaning possible way, {crack adjective. first-rate, splendid} this very rich, chewy, sweet-salty crack pie in an oat cookie crust fits right in!

Crack Pies Momofuku 5

 Bon Appetit says about Crack Pie, “Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won’t be able to stop.” A thick, chewy crust filled with an outrageously sweet gooey filling, it’s a wicked sugar-rush. You’ll want small servings!

Crack Pies Momofuku 6I bookmarked this the minute I saw the DB challenge. I just knew I would make mini crack pies. I had to! But I procrastinated. So much continues to happen and I finally got my oat crust going on the 26th! Of course I didn’t take into account that the pie needs an overnight rest. That might explain this slightly delayed posting, but I loved making it.Crack Pies Momofuku Crack Pies Momofuku

The idea of baking a huge giant sized oat cookie for the crust was entirely charming. It seemed like such fun though I was a bit unsure of a crisp cookie as my cookie batter was a bit soft. Happily enough, it baked up a yummy giant crisp cookie. A little nibble and I knew it should be crumbled asap. So addictive that it might not have lasted otherwise.

Crack Pies Momofuku Most pictures of the pie online are like ugly duckling pies so I knew there was nothing fancy in the looks department. I did manage to make rustic little versions though. I loved them … plain, simple, whimsical, sweet, chewy, quintessentially Momofuku.

The pie i

Crack Pies Momofuku It’s a simple pie. A little mix here and there and it’s ready for the oven. A few changes? Yes of course. I didn’t have milk powder so added a spoon of cocoa instead. Also a scraped vanilla bean because I feared eggy aromas from the 4 yolks. And as always, low fat cream instead of whipping cream. Everything worked beautifully!

Crack Pies Momofuku I wasn’t sure the little pies would leave the tins happily the next day, but they obliged sweetly after a little prodding. So here are my little crack pies, ones I absolutely loved making. I waited for the babies to be ‘delivered‘ with a baited breath. This was one of my more fun DB challenges as I had dreamt of making Crack Pie for long. I wish I had more time, but then I’ve made many pies before.

Pies Some of my favourites pies on PAB are Cherry Phyllo Pie {with home made phyllo}, Mixed Berry & Cherry Pie, Mango Quark Cheesecake Pie, Perfect Pumpkin Pie, Tropical Cream Pie, Fresh Cherry Quark Cheesecake Pie, Christmas Fruit Mince Pies and Apple Brown Sugar Meringue Pies.

Thank you Rachael for offering us the delicious Life of Pie. I loved the challenge, especially that you chose Crack Pie as one of the four. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to dig into more sweet pies!

[print_this]Recipe: Crack Pie
your picture

Summary: Crack Pie … sweet indulgence. This is Momofukus trademark pie, a classic as craveable as the name implies, one that guarantees an instant sugar high. For once, this is just pure decadence in a sweet sort of way.

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes {plus an overnight chill}

  • Oat Cookie Crust
  • 9 tablespoons (125g) unsalted butter, room temperature, divided (6 & 3 tbsp; 85gm & 40gm)
  • 5 1/2 tablespoons (70 gm) (packed) light brown sugar, divided (50 gm & 20 gm)
  • 2 tablespoons (30 gm) white sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons (80 gm) old-fashioned oats
  • 1/2 cup (70 gm) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • Filling
  • 3/4 cup (170 gm) white sugar
  • 1/2 cup (packed) (100 gm) brown sugar
  • 1 tablespoon (8 gm) cocoa {or dry milk powder}
  • 1/4 teaspoon salt
  • 1/2 cup (115gm) unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons (100ml) low fat cream
  • 4 large egg yolks
  • 1 vanilla bean scraped
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting


  1. Oat Cookie Crust
  2. Position rack in center of oven and preheat to moderate 180°C. Line a 13x9x2 inch/33x22x5cm metal baking pan with parchment (baking) paper. Lightly spray or butter 8 3″ mini removable base pie dishes {or a 9 inch/22cm diameter glass or ceramic pie dish}.
  3. Combine 6 tablespoons (85 gm) of the softened butter, 4 tablespoons (50 gm) of the brown sugar and the white sugar in medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes.
  4. Add egg and beat until pale and fluffy, about 1 minute.
  5. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.
  6. Dump oat mixture into prepared baking pan and press out evenly to edges of pan.
  7. Bake until light golden, 18 minutes. Transfer baking pan to wire rack and cool cookie completely, about an hour.
  8. Using your fingertips, crumble the cookie a into large bowl – there should be no identifiable pieces of cookie remaining. Add the remaining 3 tablespoons (45 gm) butter and 1-1/2 tablespoons (20 gm) brown sugar. Rub in with your fingertips until the mixture is moist and sticks together when pressed between your fingers.
  9. Transfer cookie crust mixture to pie dish. Using your fingers, press mixture evenly onto bottom and up sides of pie dish (about 1 inch/2.5cm up the sides if your pie dish is deep). If your pie dish is shallow, place it on a baking sheet in case of overflow.
  10. Filling
  11. Position rack in center of oven and preheat to moderate 180°C. If possible, use bottom-only heat, or the filling may brown too quickly.
  12. Whisk both sugars, cocoa {or milk powder if using}, and salt together in a medium bowl.
  13. Add melted butter and whisk until blended.
  14. Add cream, then egg yolks and vanilla and whisk until well blended.
  15. Pour filling into crust.
  16. Bake 20 minutes {30 for 1 big pie}. (filling may begin to bubble up). Reduce oven temperature to 160°C. Continue to bake until filling is brown on top and set around edges but center still jiggles slightly, about 20 minutes longer.
  17. Cool pie completely in pie dish on wire rack. Chill uncovered overnight.
  18. Sift powdered sugar lightly over top of pie. Cut pie into thin wedges and serve cold.


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“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C.

Swedish Prinsesstårta, princess cupcakes Swedish Prinsesstårta Cupcakes … the best BEST cake we’ve eaten of late. Perfect balance of flavours, moist, flavourful, addictive good, non chocolate … PERFECT! It’s been a while since I enjoyed a Daring Bakers challenge so immensely. Everything was good about it. I have to admit that I veered off the basic recipe … but need to blame the treacherous North Indian summer for that!!

Swedish Prinsesstårta, princess cupcakes Come May and I got a very excited call from local DB Ruchira. “Guess what the challenge is? A Princess Cake! Wheee… I love it!I was equally thrilled. A Princess cake is junior teens most favourite cake of all time. Years ago I did a recipe testing for Helene of Tartlette which included a Bavarian cream. That was a princess cake of sorts.

Swedish Prinsesstårta, princess cupcakes To date, it’s been the best ever cake for the kidlet. He repeatedly tells me how good ‘that Bavarian cream‘ was! Talk about love for food and good taste. Everything Helene does has the midas touch. The months challenge was partly inspired by her recipe.

Swedish Prinsesstårta, princess cupcakes

Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!

Swedish Prinsesstårta, princess cupcakes

A little research revealed that the original recipe was created in the 1930s by a Swedish home economics teacher named Jenny Åkerström, who taught the three Swedish princesses of the time. She published a series of four cookbooks called “The Princess Cookbooks” and in one of the editions, there was a recipe for “Grön Tårta” (green cake). One story is that this later became known as “princess cake” (prinsesstårta) because the three princesses are said to have loved it so much. 

Another story is that Ms. Åkerström actually created three very elaborate “princess cake” recipes – a different one for each princess – and that the current version is a simplified combination of all three. That explains the princess connection, but the reason for the cake being green still seems to be a mystery. 

I got to the challenge very very late. It was the 25th already. And the weather? Hot as hot can be, threatening to get worse by the minute! It was 46C at 6pm day before. Fry the eggs on the sidewalk hot, maybe bake the poor princess there too! Plans for a Princess cake were rapidly demolished. Swedish Prinsesstårta, princess cupcakes Yet I am very nostalgic about the Daring Bakers, a journey that has been long and fruitful. I have been with them for 5 years maybe, and it’s the only baking group I have continued with. I owe them most of what I’ve learnt. The journeys been full of ultimate highs, and a few heartbreaks too; entirely memorable.

Swedish Prinsesstårta, princess cupcakes Besides, the challenge this month was not just one of being a ‘baker‘. Bakers as you know double up quite often as patisserie chefs too. A finger in every pie, and so on! It was a test of skills at many different levels. I had to make something. That came by way of these sweet Princess Cupcakes that I’ve had bookmarked for years! {I baked the cupcakes the previous evening and completed them at the crack of dawn. You can find a few grainy pictures taken in a hurry to guide you through}

Swedish Prinsesstårta, princess cupcakes The components are quite the same. There is cake, pastry cream, whipped cream, jam and marzipan. A petite version in this blistering heat which hitting 48C is much easier to handle.  I had some balsamic cherries from the two ingredient dark chocolate mousse. Cherries make life a lot more worthwhile. 

Swedish Prinsesstårta, princess cupcakes The Swedish Prinsesstårta Cupcakes turned out excellent. The cupcakes are layered about the same way as you would a Swedish Prinsesstårta. In 20 minutes, spared of a power cut, I was past stage one. Cupcakes done! While they baked, the pastry cream was stirred in the Thermomix. 7 minutes to perfect pastry cream!

Swedish Prinsesstårta, princess cupcakes I made the pastry cream a little thicker as it’s so hot. I didn’t get to the marzipan though I have made it several times in the past. It was far too hot to attempt marzipan from scratch. A special gift from my dear friend and Daring Baker Finla came to my rescue. She sent me marzipan with a truckload of stuff a few months ago. I use it very sparingly and was thrilled to have some on hand for the princess cupcakes.

Swedish Prinsesstårta, princess cupcakes This was the best part! Such fun dressing the little ones up. I did the flowers and leaves out of trimmings and it reminded me of my first and only fondant cake, the Tea Rose Fondant Cake, I made a while ago. The cupcakes were patched together on fast track as everything threatened to melt. The end result isn’t as neat as I would have liked it to be, but the marzipan was going too soft.

Thank you Korena was such a beautiful and eye opening challenge. I intend to make the priginal Swedish Prinsesstårta once the weather gets cooler.  Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here and check out some more royalty!



Recipe: Swedish Prinsesstårta Cupcakes  your picture

Summary: Swedish Prinsesstårta Cupcakes… the best BEST cake we’ve eaten of late. Perfect balance of flavours, moist, flavourful, addictive good, non chocolate … PERFECT! Recipe adapted from The Cookie Shop. Makes 5 cupcakes

Prep Time: 15 minutes Total Time: 40 minutes Ingredients:

  • Vanilla Cupcakes {can be made up to 2 days ahead}
  • 100g all purpose flour
  • 85g sugar
  • 1 tsp baking powder
  • pinch of salt
  • 50g – room temp. and cut in pieces
  • 1 egg
  • 80g milk
  • 1/2 vanilla bean
  • Pastry Cream {can be made 1 day ahead. Only less than half quantity needed}
  • 200ml low fat/single cream
  • 50ml milk
  • 1 egg
  • 50g sugar
  • 12g cornstarch
  • 1/2 vanilla bean
  • 20g butter
  • Filling
  • 1/2  recipe pastry cream
  • 200ml low fat cream chilled
  • 1-2 tsp sugar
  • Rum syrup
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 teaspoon rum
  • For assembling
  • 5 vanilla cupcakes
  • 1/2 cup pastry cream
  • sugar syrup
  • low fat cream, chilled
  • 1/2 cup balsamic cherries {1/2 portion chopped fine}
  • 300g marzipan approx
  • food coloring
  • confectioners sugar


  1. Vanilla cupcakes
  2. Preheat the oven to 180°C. Line 5 cups of a muffin pan, or 5 individual muffin tins with paper liners.
  3. Place milk, egg and 1/2 scraped vanilla bean in a small bowl. Whisk to mix with fork.
  4. Place flour, sugar, baking powder and salt in bowl of electric mixer and pulse to mix.
  5. Add the butter pieces to the flour mixture and process briefly until it resembles coarse meal {the larger pieces should be the size of peas}.
  6. With the processor on medium speed, add the milk mixture in three additions, and beat only until incorporated.
  7. Distribute the batter evenly in the prepared tins.  Bake for approximately 20 minutes, or until a toothpick comes out clean when inserted in the cupcakes.
  8. Transfer to a wire rack to cool completely before proceeding with the assembling.
  9. Pastry cream
  10. In a small saucepan over medium heat, heat milk and cream just until it simmers.
  11. In a small bowl, whisk together egg and sugar until light and fluffy. Add cornstarch and continue whisking until smooth.

  12. Slowly pour the hot milk/cream mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes, or until it thickens. Remove from heat and add the butter, whisking well to incorporate.

  13. Thermomix : Place all ingredients in bowl of TM. Pulse at speed 6 to mix for 10 seconds. Then cook at speed 4, 90 C for 9 minutes.

  14. Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.
  15. Syrup
  16. Place water and sugar in a small saucepan and bring to a boil over medium heat. Remove from heat and add the rum if using. Let cool completely before using or refrigerating.
  17. Marzipan
  18. Divide the marzipan into 5 portions.
  19. Mix the marzipan with the 4 different coloring and knead until the color is uniform. Leave one natural off-white. If it gets sticky, sprinkle a little confectioner’s sugar. Wrap with plastic.
  20. Assembling
  21. Cut off the domed tops of the cupcakes, and peel off thee liners.
  22. Invert cakes and cut into 3 layers.
  23. Whisk the cream and sugar until soft peaks form.
  24. Brush the layers with sugar syrup.
  25. Over removable bottoms of tartlet tins, start assembling the cupcake layers.
  26. first, a very thin layer of chopped balsamic cherries {or jam/preserve}
  27. over the jam, a teaspoon whipped cream;
  28. cake + syrup;
  29. a teaspoon of pastry cream;
  30. last layer of cake + syrup;
  31. Place a few cherries on top to help build the ‘dome’ if you like.
  32. Whip the remaining cream with the remaining pastry cream.
  33. Cover the whole cupcake with whipped pastry cream, trying to make the rounder the top you can. Refrigerate while you complete the next.
  34. Over a working surface, sprinkled with confectioner’s sugar, roll out the marzipan.
  35. Put the rolled out marzipan over the cake making sure to cover the entire cake and cardboard. When finished, some marzipan should drape onto the work surface all around the cupcake. There will be folds on the sides. To remove them lift the outside edge of the marzipan with a hand on either side of a fold and, without tearing or stretching, gently pull the marzipan out and down until the fold disappears. {It was too hot for me to attempt this}. Trim any extra marzipan and reserve for flowers etc.
  36. Stamp out flowers, leaves and stems from the trimmed marzipan and place on cupcakes.
  37. Sift a little confectioner’s sugar over the cakes and transfer to the serving dishes or cake stand.
  38. Note: These are best eaten the same day they are assembled.


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