Hi Ebony! Yes, I think it would probably work fine.

Would this cake work with macadamias instead?

Hi Thomas! That sometimes happens to me too. I don’t know exactly why other than it’s a break in the emulsification of the ingredients. I think usually when they are added too quickly. Split cake batter isn’t the end of the world though. The cake may bake up slightly more dense but otherwise you shouldn’t be able to tell the difference 🙂

Hi Villy! You can use one of these frostings instead: https://livforcake.com/simple-vanilla-buttercream/, https://livforcake.com/ermine-frosting/

So good! Every recipe from this blog is amazing!!

Yay! I’m so glad you loved both loved it 🙂

Thanks for the icing tips, Olivia. I did try a damp towel under the bowl. As for how I liked it… I loved it! And the birthday girl loved it. She brought over a big piece for me and it is delicious! It slices beautifully. Since the SMBC is so rich, I like thin slices and I have no problem making them less than 1/2” thick. I hope I have another occasion to make this cake.

Hi Deborah! I haven’t tried that myself but I would try right after it comes off the heat — switch it to a different bowl and then whip. You could also put a bag of frozen peas under the bowl to help speed the cooling process. I do that sometimes! As long as the meringue is thick, stiff, and glossy, it’s good to go, it just needs to cool before adding the butter. Let me know how you like the cake!