Wow! Just as I was about to post a short piece I realised that it would be the 100th post for Scrumdiddlyumptious. I couldn’t let it pass unnoticed so made a cake to celebrate the occasion.
Pound cakes and bundt cakes are very popular here in Texas so I found a recipe to try. I came across a recipe for cream cheese pound cake on Elizabeth’s Edible Experience blog, so gave it a try. I only made 1/3 of the recipe which was the perfect amount for my small, 4 inch cake pan. The cooking time was still 1 hour 40mins as stated in Elizabeth’s recipe as this cake batter is usually baked in a ring/bundt pan.
The cake is delicious! My family loved it, especially as even after 4 days, it was still perfectly moist.
I started steaming my cakes back in 2009 with a handbag cake. I didn’t bring my steamer with me to Texas and am contemplating buying another to use on my cakes. The finish on the fondant is not the same without a final steam. As you can see in the close up picture below, the finish is not as satiny as my other cakes that have been steamed.