Birds Make Good Neighbors

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This is the third or fourth cake I’ve made from Sky High, which is the Halloween Sweet Potato Cake - and it’s delicious! This cake is probably my favorite cake I’ve made thus far.

While I can’t post every recipe, I am going to explain a couple of alterations I had to make. First of all, I set my oven a little below what the directions called for. My pans are dark pans - and I have an oven that tends to bake a little bit darker than usual. I always “watch” my oven when it comes to a new recipe. You don’t want to waste/burn all of your hard work away!

Also, I mixed the egg whites after I mixed the other ingredients. I found that when I mixed the egg whites when the directions called for it, when it was time to add them, they had “fallen”. And this is probably my fault entirely, as I am a little slow, as well as a perfectionist (which causes me to re-read the directions a million times)! I still added the egg whites the way they were, and I think my cakes “fell” a little (see photo), but again, they still tasted wonderfully.

When the recipe suggests piping an edge of frosting on the cake (see my photo above), do so. My cream sauce and icing was a little thin, BUT I did leave my butter and cream cheese out for a couple of hours while making this cake. I know the recipe calls for room temperature, but I think I went a little overboard. The piping does help keep the orange cream frosting from running. Also, don’t overfill the middle, or it will run out, making it difficult to ice the outside of the cake. After successfully icing the entire cake, I put it in the fridge (covered in a cake pedestal) and the icing was perfect.

Last, I couldn’t find my food processor to blend the sweet potato. I baked the potato for an hour, which turned out perfectly; however, trying to use a blender doesn’t work. Well, our shotty blender we received as a gift doesn’t work, that is. The sweet potato is suppose to be purified, but I went ahead and just blended it on high with my hand mixer and went on with the recipe. I’m not sure how the texture difference is suppose to be, but again, it made no difference in the delicious taste of the cake. The cake was dense, yet light, had the perfect moisture, and the icing was the best icing, so far, the book has called for. A must try, this recipe.

I can’t wait to try pumpkin next!

Check out Alisa’s work in person at: Loveless Cafe. I’m only three hours away and can’t wait to visit!