So it turns out glass bowls are not heatproof. I feel like this is something I definitely should have known… yet I still found myself with a shattered pile of glass and a saucepan full of eggs, sugar, and the leftover water from a double boiler still simmering away while trying to make this cake.
Just add it to the long(ish) list of kitchen utensils I’ve ruined attempting to bake.
As you can see, round two was much more successful. This was my first time making a cake in a 6-inch pan, and it made me wonder why I’ve taken so long to downsize. It’s so much more practical when there aren’t a ton of people to feed! Not to mention very cute.
There aren’t really too many plain cake recipes like this around here because, truth be told, I don’t make them that often. I come from much more of a pie family, and I can hardly remember ever making an actual cake to celebrate a birthday. But! Then I read about a Hot Milk Cake, which sounded so exciting I decided I had to try it.
Turns out making a Hot Milk Cake is almost exactly like making most cakes…but that cake turns out pretty freaking delicious so it’s okay with me.
I was originally going to top this with some plain whipped cream, buuuuuut we didn’t have any, so greek yogurt frosting it was. The trick here is to add a bit of coconut oil, which typically isn’t present in greek yogurt frosting. But it makes the frosting that much richer and firms up in the fridge, creating a much thicker icing to top your cake. All that’s left to do is throw on a handful of blueberries (or really, any other berry you can get your hands on), and you’re all set!
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