The cake layers are brown sugar buttermilk cake with a hint of blood orange zest.
The cake layers are soaked with a blood orange and thyme syrup. I was really curious to try this recipe because of the use of the thyme!
Each cake layer was then topped with a raspberry vanilla bean Italian meringue buttercream. A blood orange glaze was poured over the top and drips down the sides and the cake is topped with a crown of fresh thyme.
These cupcakes were made for a cake tasting for a wedding. The cake flavors are sour cream chocolate cake and vanilla bean sour cream cake. The icing flavors are vanilla bean Italian meringue buttercream and chocolate Italian meringue buttercream. There is every combination of the two in this box. I topped the chocolate icing with chocolate crisp pearls and the vanilla icing with pink heart sprinkles. Personally, I think I prefer the chocolate cake over the vanilla but I'd have a hard time picking a favorite icing!!
This was the second cake I've made from the Layered cookbook. I hope to try all of the recipes eventually! This one was for a birthday at work and for some reason I went straight to this recipe as the one to make for this occasion.
The cake layers are a chocolate porter cake. Porter is a type of beer - to be honest, I'd never heard of it before. I found a hazelnut porter and thought the flavor profile in that would go well with this cake. I cracked a can of it thinking it might be tasty... umm, well, it's not to my taste for drinking but it makes a delicious cake!
The recipe calls for only putting the glaze and brittle on the top of the cake. I decided to modify it to put glaze and brittle on each layer of the cake to bring all the flavors into each bite. So each cake layer is topped with an espresso whiskey glaze and a maple peanut brittle and the MOST delicious peanut butter cream cheese frosting!
This blog will follow my adventures with cake, pastry and all things sweet!