Apple Cake Presented Three Ways
It’s Fall and it’s Apple Cake Season!! This time of year is filled with some of the best comfort-food flavor combinations. I can’t get enough of the deliciousness that is apples, vanilla, pecans, walnuts, all-things-pumpkin, cream cheese, caramel, cinnamon, ….
This wonderful Apple Cake was also a perfect opportunity to explore some of the hot, hot, hot decorating designs for layer cake. Me? I’m more of a traditionalist – two or three layers of cake, filling, and a complete covering of buttercream. Buttercream suggestions for Apple Cake: Vanilla, Cream Cheese, Cinnamon, Maple… maybe Nutella or Peanut Butter?
With that in mind, here’s the evolution of this particular Apple Cake and the stages of buttercreamy goodness.
|Raffia and ribbon I had in a craft/gift wrap cabinet…and a few shish kabob skewers.|
|I love this ‘tree stump’ cake stand and wanted to see how the cake looked on something less rustic.|
Moving on to the next step in cake design… By adding a crumb coat of buttercream, the cake is prepared for a final decoration. And, sometimes a crumb coat is perfect! Remember, the crumb coat is an initial, light smear of buttercream to keep crumbs in place.
|Sometimes I’m not attached to one idea for staging/styling and try more than a few looks.|
For a more completed design, I made some caramel sauce and toasted a few walnuts. I love the drizzely drippiness of caramel on a cake, especially when combined with a chopped nut border at the base.