I’m starting to really, seriously love Twitter. Recently, I put out a request for the absolute best cake recipe, and, within minutes, I had close to 10 (!) responses. There was a flourless chocolate cake, a vegan version, a suggestion of using something by Mark Bittman. But it was @parapluiesdoux who told me about Restaurant’s Eve cake, which she said had been published a few years earlier, and for that, I will always have a special place in my heart for Twitter and, as you can imagine, her.
To describe the flavor of this cake, I must begin with something not cake at all, something comforting in the way only things you ate as a child can be, something that begs to be eaten with a tall glass of ice cold milk, just before you stretch out on the sofa to watch some T.V. What I’m talking about, and this will be obvious the moment you take a bite, is a sugar cookie.
OK, picture that rich, buttery, creamy taste of a sweet sugar cookie, piled high with icing, and then transfer that image to a tall, moist layer cake, slathered with generous dollops of pink buttercream. Do you have it?
That, essentially, is this cake.