But then… I tasted it. Straight out of the fridge the frosting was dense like a cream cheese frosting, but after letting it come to room temperature it turned into a light, airy, almost whipped cream consistency. I couldn’t quite place the flavor but once I looked back and saw it was a maple whipped cream I got it. There was a nice hint of warm spice like nutmeg and cinnamon in addition to the sweetness of the maple. The cake itself, despite being several days old at this point, was so moist and neither too airy nor too dense. It took a lot of will power to resist eating the whole thing but I did manage to save about half for Danny who agreed that it was spectacular.