It may be President’s Day, but I’ve still got Valentine’s Day on my mind. It was the perfect occasion to make the beautiful pink cake from The Sweeter Side of Amy’s Bread. I think Jen really loved it. I made her Yangnyeumjang Sundubu (soft tofu with spicy sesame sauce) and Jeyookbokeum (spicy stir-fried pork) too, from Authentic Recipes from Korea. I use that book so often, it actually smells like sesame oil. But about the cake, here’s how it went…
I used some throw-away cake pans, which were maybe a bit small, so I had batter left over.
The layers baked up perfectly.
Just like the recipe said, it only took about 2 drops of food coloring to get the tint right.
And then it was decorating time.
But what about the extra batter? I made cupcakes, of course! I had a bag of those seasonal pink, red, and white M&M’s in the house. Pretty sweet, huh?