Comments on: London Fog Cake

By: Kelly Pauling

Kelly Pauling — Sun, 29 Dec 2019 14:38:39 +0000

I made this for a friend and she literally said it was the BEST cake she had ever eaten. I love your book Layered and am working my way through it … slowly, but surely. I am curious what are your top five favorite cakes from the book?

By: Lindsey

Lindsey — Tue, 26 Nov 2019 12:47:19 +0000

I made this for my birthday last week. It turned out amazing, even though I made the caramel a little on the lighter side. It turned out beautifully, was delicious, and is the talk of the office at my husband’s job. I will be making this many times again, I’m sure. The only thing I noticed was my infused butter was a little light on flavour, so I think I need to steep the tea longer. I have never made a buttercream with meringue before but this was a really fun project for me! Thank you for posting this. I share it with everyone who asks where I got my cake from.

By: London Fog Cake – Bakary Blog

London Fog Cake – Bakary Blog — Sat, 23 Nov 2019 17:12:42 +0000

[…] cake – I found the recipe here on The Cake Blog – is layers of rich, moist chocolate cake with Earl Grey-infused Italian […]

By: Melissa

Melissa — Fri, 08 Nov 2019 14:14:50 +0000

In reply to Melissa. I indeed misread the steps. I see I rotate adding 1 cup of the infused butter with 1 cup reg butter. Looking forward to the outcome

By: Melissa

Melissa — Fri, 08 Nov 2019 13:52:33 +0000

Question: looks divine! making the icing as I type and I see it calls for 2 cups of butter but directions only mention 1. Am I maybe missing something?

By: London Fog Cake with Earl Grey Buttercream – Food Ngaposting

London Fog Cake with Earl Grey Buttercream – Food Ngaposting — Fri, 25 Oct 2019 13:54:54 +0000

[…] Recipes adapted from: thecakeblog.com […]

By: Gina

Gina — Mon, 09 Sep 2019 10:17:29 +0000

In reply to Vanna.

@ Vanna – you don’t actually taste the coffee in the cake, it just makes it very moist and adds a bit of richness in the background. If you don’t use coffee, you will have to substitute it with another liquid, because the batter would be very thick without it! I was dubious after adding the milk that the batter would need any more liquid, but after I had finished adding the dry ingredients I could see that it was needed.