Today I tried a new pumpkin spice recipe from My Cake School. The recipe called for a reverse creaming method. A new one for me. You mix all the dry ingredients first and then slowly add in the liquids.
The cake tasted great, but was a little denser than I expected. I am not sure if that was due to the creaming method or a mistake I made with a late addition of sugar. I am thinking I will use the traditional creaming method the next time I make it.
I frosted the cake with pumpkin spice cream cheese icing. I tried covering the cake with roses. Relish.com had great photos to follow. Not perfect, but happy with it as a first try.
All in all fun day in the kitchen and a keeper recipe.