Monday, August 11, 2008
My Kind of Icing
There it is again. That familiar, fluffy, pristine white icing . . . gloriously embracing a lucky cake.Hehe.
We dropped by Becky's Kitchen while we were on our way to Pasay City. Inching our way through yet another classic Becky's crowd, we ordered two pieces of Walnut Fudge Brownies, a slice of a Blueberry Cheesecake for Mark, and the Swiss Chocolate Cake (P45/slice) for me. As you can see, I have taken only one picture of an EATEN piece of the loot. I can't believe we were that impatient. Hmp. This is my punishment for being impatient. We had devoured the cheesecake, a light and fluffy variety, which Mark absolutely loved. I liked it too, but I really prefer dense cheesecakes... just like the ones served at Vienna Kaffeehaus.
But back to the lovely icing...i think it served its purpose well on this cake. The cake had crumbly blocks of toffee in between layers of a mocha chiffon cake, and the icing served to seal and provide the moistness. Yummy. I really think the icing is the main star in this cake.Swiss Chocolate Cake