Yeah, yeah, I KNOW. Sugar is the evil. But when baking I still think the flavor should directly correspond to the amount of sugar in the baked goods. Like.. it’s only worth it if it’s really really tasty. Which is why my cake from this weekend was somewhat of a disappointment (to me, the others thought it was delicious) – it had its fair share of sugar, but the taste was “meh”. At least it looked kind of pretty?
Raspberry mousse cake: