Apple Jacks was one of my favorite cereals as a kid… my parents started me on sugar young. Had they known they would be helping to foot the resulting pastry school bill, I wonder if they still would have encouraged it!
This is a three layer apple cake with two layers of Rice Krispie-style Apple Jacks cereal and fluffy vanilla buttercream. It offered the perfect nostalgic rush with each bite. Orange and green pastels and delicate piping made this cake perfect for an event like a child’s birthday or a baby shower.
Now you can *officially* eat cake for breakfast, right?
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.