As we emerge from the week that worships pie, I decided to make these apple spice cakes for the pie-fatigued among us. I’m still not ready to put an end to my Thanksgiving eating habits, so two cakes were better than one!
I used an apple spice cake recipe from Tessa Huff’s book “Layered” and chose to frost with cinnamon flavored American buttercream icing. Each cake is three layers.
The first cake featured below has an in-between layer of apple cider caramel. Drizzling the caramel on top was the best part of the process. This cake was perfect for finishing off a meal of better-the-second-day leftovers.
The second cake reminds me of the fluffy scarf that I used in its photo shoot… little puffs of buttercream icing made for a simple but elegantly soft look. Although I’ve been known to eat just about every flavor of treat for breakfast, this cake was the better choice for pairing with your morning coffee.
Finally, an outlet for my family’s eBay addiction! Do you have some plastic deer figurines tucked away like I do? Chances are you can scrounge some up from an old holiday box in your basement to spruce up a seasonal cake.
This is a three layer chocolate espresso cake with alternating layers of white chocolate ganache and peppermint American-style buttercream frosting. The savory chocolate cake balanced the sweet peppermint flavor that could have been overwhelming on a different flavored base.
Instead of opting for a smooth finish, I spread the buttercream in rough drifts to better mimic the look of drifting snow. I finished off the cake with sanding sugar and garnished the display with juniper and fir limbs from my grandmother’s yard.
I was happy to finally share my creation with my family. Living in New York, I haven’t had a chance to have them sample my most recent pastry projects.
This style of cake is perfect for any winter party. You’ll be grabbing for the slice that accumulated the most snow!