Categories
Who is following us?









Proud member of FoodBlogs

An Apple a Day…

Back in June, I decided to take a Wilton course at my local Michael’s in hopes of learning some nice decorating techniques for cakes. After taking Course 1, I quickly learned that you can’t do much great decorating without using butter cream icing; which works best for decorating purposes when it is made with vegetable shortening (GAG!).  I decided that I wasn’t a big fan. I would much rather decorate a cake with things that actually taste good. I still use some of the techniques that I learned, but I try to avoid using the dreaded butter cream as much as possible. I tend to try and decorate with fruit, chocolate shavings, etc. I also sometimes choose to ice cakes in my preferred icing and then make a small batch of butter cream for the decorating.

Anyway, since I love to bake and most people (mainly family) know I took that course, I am the first they come to when it is birthday cake time. So, when the Jewish holidays rolled around, my mother-in-law asked if I would mind making a birthday cake for her father instead of making a dessert for one of the holiday dinners. Of course I agreed. So now I needed to find a tasty cake that I thought everyone would love, but would also look like a birthday cake and allow for writing (without having to use the butter cream). It was also getting into the fall season, so I figured I would take that into mind as well.

After doing a bit of searching I finally found a three layer apple cake by Martha Stewart. It would look like a birthday cake, have fall flavors that I was sure most people would enjoy and I would top it with my favorite cream cheese icing that could still be used for some decorating purposes. I think I hit all of my goals! Most importantly avoiding the BC!

The cake was moist and delicious; and everyone raved over how great it tasted. The only downfall I found was that it was a little hard to work with. The outside of the cake is quite sticky and the centers seemed to fall a bit, which makes it a bit difficult to stack without it all sticking to your hands and it requires a bit more frosting in the middle of each layer to compensate for the fallen centers. Overall though, I would make it again because it tasted great and had that homey, rustic feel to it. I think the cream cheese icing paired very nicely with it as well.

CAKE2-CROPPED

cake 2nd 1-cropped

Three-Layer Apple Cake

Courtesy of MarthaStewart.com

Cake
1/2 cup (1 stick) unsalted butter, melted, plus more for pans
2 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 cups packed light-brown sugar
2 large eggs
4 Granny Smith apples, peeled, two coarsely grated and two diced

Icing
Vanilla Cream Cheese icing (from the Banana Bars recipe)

Preheat oven to 350 degrees. Butter three 8-inch-round cake pans (I used 9-inch b/c that is what I had); line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.

Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.

Assemble cake to your liking with Vanilla Cream Cheese Icing.  Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.

Yields: 12 servings

Share

7 Responses to “An Apple a Day…”

  • Stephanie says:

    Sounds Great! good to know about the class. I’ve considered taking it. But I think I might try to just teach myself with one of their Wilton kits. I can’t imagine making buttercream with shortening!! It’s so delicious when you make it with all butter:)

    • Shauna says:

      Stephanie: Thanks for stopping by! Yes, buttercream can definitely be delicious, but not the recipes Wilton provides you with (especially with the shortening, blech). :o) I did make myself sound very anti-buttercream in the post, which I’m not, it’s just that I don’t want to have to put it on every cake that I make. My experience with the class wasn’t that great because I had a horrible instructor, but if you are lucky enough to get a great instructor I know you can learn a lot.

  • Denise says:

    Yes…I agree. Just sub the shortening with butter. Works great for me! I’ve always wanted to take the classes too, just never had the time.

  • Yudith says:

    What a coincidence, I made an apple “cake” too last night, but I used Patricia Wells’ recipe. And it came out more like a tart, and it was yummy. I still have some leftover apples though, so I might have to try this soon. Did you use 3 9-inch pans?

  • Wow, that cake looks fantastic with three layers!

  • This cake looks delightful! I love apple cakes and this one doesn’t look like the regular, run of the mill recipes you see.

Leave a Reply

A word from my sponsor…

WC Nesties Blogroll


Facebook Blog Followers

Valid CSS! [Valid RSS]

Little Miss Foodie Two Shoes is Stephen Fry proof thanks to caching by WP Super Cache