The theme of today's work was spices as I worked on two of the winter cake recipes for my Sunday cakes book.
Orange spice layer cake with a mascarpone spice cream frosting was a cake I made for Thanksgiving - a slight revision from the previous year's cake. Today's rewrite was for the 5" cake pan that I purchased in Scotland this past November.
My simple anise cake recipe is new and incorporates toasted and crushed anise seeds. It will be tested in the 5" version as soon as I take a trip to the Savory Spice Shop for a fresh supply of these liquorice-flavoured seeds.