…or something Kristina kind of made up. Well, I followed the cake part of the recipe to the letter. Then I really went out on a limb with the frosting. A couple of weeks ago I mentioned that I wanted to stop right at the “cream butter and sugar” phase when I made the pecan sandies. Well, I did that this time. I’m honestly not sure how I feel about the result, but I’ll talk about it a bit at the end of this post.
Continue reading “The Chocolate FloRo Elegance with Caramel Buttercream”