Friday, March 23, 2012

89/99: Banana Refrigerator Cake with Dreamy Creamy White Chocolate Icing

The weather in Oxford has been amazing this week (minus a bit of pollen and a day of rainfall) so a bunch of friends came over to sit on the trampoline this afternoon.  I brought out the banana refrigerator cake that I made last night and it was absolutely perfect for the sunny afternoon.

When the girls left, Allie paused, looked at me, and then closed her eyes.  I looked at her funny and asked her what's up?  This is what she said: "It had perfect moisture and it was consistent.  The banana was not overwhelming.  It's like taking a childhood memory and putting a cheesecake on top!" Haha great quote for the blog.

Everyone else seemed to really like it too. And it was really easy- just throw a couple bananas in a food processor with a few other ingredients.

I did have one minor set back.  I ran out of turbinado sugar last week so I bought a new box of it.  The cake called for 170 grams (a little over 3/4 cup).  I opened the box up to pour the sugar in but lo and behold, i made a mistake when buying it.  Instead of buying a box of sugar, I bought a box of sugar packets.  Each packet contained about 5 grams of sugar so I was tearing packets open for awhile.

Oh and guess what?

ONLY 10 CAKES LEFT!!!!!!!!!!!!!!!!!!

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