If you’re doing more baking during our current stay-at-home time, I’m sure you’ve noticed you’re not alone—judging at least by the bare grocery store shelves where the flour ought to be. I’ve been doing a lot more baking than usual, which is to say more than hardly any baking at all. Baking is tough when you’re trying to stay Keto. But we remain calm and carry on.
So, I made a cake. An honest-to-goodness, beautiful frosted layer cake based on Martha Stewart’s Classic Yellow Cake Batter recipe. The pitch is that with this basic cake, you can create all sorts of variations for any occasion by adding or changing flavors, colors, frostings, or decorations. Sounds like a good deal. Learn this cake, open a bakery. Or, not.
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