Cinco Leches Cake (& a secret ingredient)

I have a hard time liking what I make.

Not because it’s not good. It is! My friends and family and random strangers who I share my wares with all enjoy what I make. They are enthusiastic and emphatic in their praise.

I am, however, my harshest critic. Always have been, (probably) always will be. (I shudder to think at someone being harsher to me than I am.) I’ve got a bad case of perfectionism with a touch of the imposter syndrome – so even if a dessert is good, even great, I think it can be better.

There are exceptions – of course. My banana cream pie, for instance. Or my browned butter chocolate chip cookies. Marion’s mayo cake is beloved by everyone – even me!

And now, there’s this cake. A cake so good it sold out in one night the first time I made it (something my coconut icebox cake was also capable of). A cake so good I waited an entire year to make it again, because I just had to make it again. A cake so good even I like it.

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