Fabulous!!! Absolutely loved the cake itself! Very moist and great flavor with all the buttermilk!
Made in four 6” pans with nice height even when split to 4 pans.
Gave as a gift of 3 layers and kept one for us…this is headed into the Go-to list!
Thanks for a great recipe!
]]>I’ve made this twice as a base recipe for fruity marshmallow fluff. I personally prefer stiffer fluff, so I brought the sugar to around 155-160°F (hard ball stage) instead of 140°F (soft ball stage).
Instead of using vanilla at the end, adding about 15g of citric acid and a bit over half a teaspoon of fruit flavoring directly to the sugar as soon as I took it off the heat made it nice and sour and fruity. (Couldn’t find a recipe for sour or fruity fluff, but this was easy to adapt! I’d add 5-10 grams of citric acid if you just want a nice fruit flavor without it being particularly sour)
]]>Hi Charlotte! The caramel sauce should be quite thick for a sauce, but you can cook it for a little longer if needed. I have a tutorial here: https://livforcake.com/caramel-sauce-recipe/ I also have a detailed tutorial for the buttercream too which explains why it split and how to save it (the butter was probably a bit too cold): https://livforcake.com/swiss-meringue-buttercream-recipe/ I am not sure why the cakes are leaking butter… that should not happen. Did you make any changes to the recipe at all?
]]>Love the addition of the pb chips! Glad you love this one as much as I do 🙂
]]>Hi Loren! Thanks so much, I’m so happy you love it 🙂
]]>Hi Neva! It’s Swiss Meringue Buttercream.
]]>Hi Neva! You can get them on Amazon. I link to them in the post.
]]>Hi Kerri! I find the cake quite flavourful, but you can always add more spice if you like.
]]>Hi Ana! It sounds like something ent wrong as the dough should be quite thick. Did you make any substitutions or add too much milk?
]]>Thank you, Deb!
]]>