EASY DOES IT!
So if you’re doing the mix thing, this is way easy. You’ll make your brownie batter and divide it into 2 pans. Bake it and then take it out and add the white cake batter on top. Bake it some more. Cool it. See? Easy. WAY easy. If you really want things to be easy when you’re frosting this cake, put it in the refrigerator to chill until you’re ready to frost.
Speaking of frosting, this buttercream recipe is delish! It calls for fresh lemon juice but don’t let that put you off by making you think it will come out tasting like lemon. There’s a time and a place for lemon flavoring and it’s not on this cake. But you won’t TASTE it, promise! If you’re out of lemon, you can always use vanilla or even almond extract instead. The recipe also calls for meringue powder but you don’t HAVE TO use it. You’ll just have to adjust accordingly with your confectioner’s sugar. And what about piping it on in that gorgeous rose pattern? Ok, so that might be the most challenging thing, but in the original post, there’s a handy link to a video to show you how to achieve greatness when it comes to frosting your cake. It will certainly take the mystery away. Go for it!
I found this luxuriously delicious recipe on the I Am Baker blog. Click the link below to see the blog and full recipe for this White Layer Cake with Fudgy Brownie and Decorator’s Buttercream.
CLICK HERE FOR RECIPE
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