Layer cakes are like wow. Like double decker buses, cakes are just plain cooler with more levels.
Layer cakes are really not my strong point. Not. At. All.
Layer cakes are my nemesis.
If the middle frosting isn't squishing out all over the show, it's the cake layers that slide all over each other refusing to line up. Like when you put the wrong ends of two magnets together. Utter cake fail.
But then I see the beautiful pictures of other bakers' majestic multi-layered marvels on foodbuzz, tastespotting and foodgawker; and over time the anguish and heartache of previous cake fails is forgotten and that urge to attempt the impossible creeps in again: the irrepressible urge to make a layered cake.
So when it was my mother-in-law-to-be's birthday, the layer cake fairy once again whispered in my ear and I found myself trawling the web for choc-free layer cake recipes.
Enter Ottolenghi's Apple and Olive Oil Cake with Maple Cream Cheese Frosting.