Hi Beth! Yes, I recommend refrigerating.
]]>Hi K! Thank you! It honestly just takes lots and lots of practice (an patience). Making sure to knock any air bubbles out of the buttercream helps and using light pressure when smoothing the sides. Really though, the taste is more important than the look anyhow, so I wouldn’t get too hung up on that 🙂
]]>Hi Sarah! I would use rum extract instead of the rum, but only 1-2 teaspoons or so at most as it is concentrated. Maybe start with less and add more if needed. Either leave the banana liqueur out or add 1/2-1 tsp or so of banana extract. I hope that helps!
]]>Hey Olivia. This cake looks amazing. However can you sub out the alcohol. I know you can cook it out but the person who has requested a banana cake for their birthday is a reformed alcoholic. So I would not like to risk it.
Many thanks
]]>Hi Donna! That is a great tip. I am going to try that next time! Please let me know how you like it 🙂
]]>Hi DeAngela! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts