Butterscotch Layer Cake

After a lot of confusion (self-rising cake flour is different from cake flour and self-rising flour... a homemade recipe can be made using regular flour and baking powder) my sister and I made Nigella's tempting butterscotch layer cake. The picture made it look delectable with oozing butterscotch-cream cheese frosting. Well, once again, we were disappointed.
After the first two layer "cakes" came out maybe 1/4 of an inch thick, we remade them with the homemade self-rising cake flour solution. Same result. When it was all worked out and assembled the product matched the picture but the taste resulted in the renaming of the recipe to "Burnt Butterscotch Disks."




Thoroughly a bust. The cream cheese frosting that looked so inviting really tasted like ... sugary cream cheese. My mom feigned appreciation and insisted she liked it, owning it up to "British taste." Uh... apparently Brits like burnt, dense circles coated in cream cheese. Onto the next one.