I don’t have a good paring knife, so I had to do this rather intricate task with a 9 1/2” chef’s knife. Yikes.
creaming the butter, sugar and citrus zest
parchment paper works wonders on cakes that like to stick to the pan and fall apart when you try to take them out
…the cakes are done and, once cooled, will chill in the fridge until tomorrow morning when I’ll make the frosting!
And eating it was just as much fun as making it!