I’m not a big sweets person but I’d still add a bit more sugar and a bit less salt to the recipe I linked to yesterday. But it was good and between us it’s half gone now.

I refrigerated it till it was just a bit cool, not cold, and then got impatient and turned it over and unmolded it unsure just how this was going to work at all when the edges curl in over the bottom of the cake but then it just did it all on its own, it felt like. That was easy!

When the local yarn stores can have gatherings again, when the pandemic is kicked out of here, we should definitely celebrate with yarn cakes. Lemon raspberry like this, chocolate, chocolate hazelnut; anybody’s favorite is good by me.

(Y’know? That last photo? Kind of looks like a relaxed Shar-pei curled up in its favorite spot.)