The Bookshelf: The Sweeter Side of Amy's Bread
August 13, 2009
At yesterday’s Beard on Books Amy Scherber confirmed our suspicions. The addition of poured fondant in the buttercream frosting is what makes her amazing pink cake so moist. She claims it helps to seal the cake, “you can see when you cut into it where the frosting creates a barrier,” she explained.
Even though the pink cake will always be our favorite, Amy’s spread at yesterday’s reading turned us onto yet another delectable treat—butterscotch cashew bars. They’re sweet, salty, and absolutely delicious.
Grab a copy of The Sweeter Side of Amy’s Bread today for more great recipes!