Cake Slice bakers choice this month is Maple Pecan Chiffon Cake. I was a little nervous about this one since Iv'e never baked a chiffon cake before, but relieved that now I can check this off my baking list.
The recipe is pretty simple, nothing complicated about it, until........I noticed my cake rose pretty high past the edge of the cake pan. No problem right? Not! My pan didn't have feet to stand the cake up when inverted. I could not find a bottle narrow enough to fit through the spout to hold the cake up. The only thing I could find was this sharpening rod to hold it up.
Great right? Not! My arm started getting tired pretty fast, I had to find an alternative fast. Don't ask me how I thought of this but I did. Lol!
I took two cereal bowls and placed the edges of the cake pan on the edges of the bowls. It worked!
The cake baked really nicely, and I was pleased with the result.
The icing too came out really smooth and silky, until......
I came back from an errand and found that the icing had separated. Not happy at all. I tried beating it to get it to come together again, and had no success. The flavor was still delicious, but the appearance was not pretty.
I had a hard time icing the cake, I did the best I could, but the icing kept slipping off.
Overall the cake was good. I did find the cake slightly dry for my liking. The icing I think is what made the cake yummy enough to eat. I probably wont make this cake again.