Monday, 4 April 2011 | 8 comments
Lemon-marjoram cake with viognier icing
I don’t know if you’ve noticed, but I have a really healthy appreciation for un-iced cakes. (If you’re counting, that’s two out of a grand total of 12 posts on this blog dedicated to not-too-sweet cakes.) It is rare for me to meet a frosting or icing that I actually like. (Aside: Ten points to whomever can settle whether or not there is actually a difference between “frosting” and “icing”. I’ve always used them interchangeably, but in writing this post I realized that it’s rather contentious.)
