HOW SWEET IT IS!
This one is a bit of a challenge but if you take it step by step, you’ll do just fine. Thanks to the original poster’s notes, I was not alarmed when I discovered that while she mentions using three 8-inch pans the recipe calls for using two 9-inch pans. She’s got some helpful notes on pan sizes and if you should wind up with a lot of extra batter, you can use it to make another mini cake which kind of works out nice.
Speaking of the batter, this one is really runny. But that’s ok! It will be more like a soup but it make a wonderful cake, I promise. You might find this surprising for as much work as you’ll do to incorporate the caramel. There are a lot of challenges with making this cake but the rewards are even greater. The frosting may need some adjustments too. Add more sugar if you need to in order to get it smooth and spreadable. When the cake layers are completely cooled, you can begin your frosting and layering process which is always the most challenging when it comes to layer cakes. Take it slow and be gentle when frosting it and soon, you’ll have a marvelous masterpiece to behold, and devour!
I found this lovely recipe on the Cinnamon Spice and Everything Nice blog. Click the link below to see the blog and full recipe for this Caramel Apple Layer Cake with Cream Cheese Frosting.
CLICK HERE FOR RECIPE
Pages: 1 2