Monday, December 7, 2009

Rosemary Brie Cake with Apricot Preserves


This cake was a little labor intensive, but it was well worth it.
The key is to serve it warm.
The presentation is phenomenal.
It literally looks like it came straight from an expensive bakery when in reality all I did was slop a bunch of apricot preserves on an otherwise very simple looking (not simple to make) cake~!

Click here for the recipe.

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