Push icing that runs onto the plate back onto the cake. Cover the top and sides of the cake with the rest of the icing. (Don’t worry if it tears no one will notice when the cake is finished.) Use two or three serving spoonfuls of icing between each layer. Run a spatula around the edge of the pan and ease the layer out of the pan. Let layers cool a couple of minutes in the pans. Put the cake together as the layers are finished. Step 3: Start making the icing when the first layers go in the oven. A layer is done when you hold it near your ear and you don’t hear it sizzle. Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. Step 2: Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Sift together flour, salt, and baking powder. Add eggs one at a time and beat until smooth. ☐ 2 sticks unsalted butter, cut into chunks ( 1 cup) Try it, wow your friends, and let us know how much you loved it! Frances Kitching, whose easy and amazing recipe from Smith Island’s official cookbook is presented here. No one is quite sure where this delicious dessert got its start, but many folks credit Mrs. With its thin layers of delicate yellow cake each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat… if it weren’t so darned delicious! Smith Island Layer Cake With Traditional Chocolate IcingĪ beloved Maryland tradition, the official Maryland State Dessert is a standout on any table.

Cake by the ocean