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!!!!!!!!!!!!!!!!!!