![]() Top with 2nd layer, more frosting, and then top with the 3rd layer. Place 1 cake layer on your cake stand or serving plate. Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. ![]() Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add the confectioners' sugar, cream/milk, vanilla extract, and a pinch of salt. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.The cakes must be completely cool before frosting and assembling. Allow the cakes to cool completely in the pans set on a wire rack. If not, continue to bake until cooked through. If it comes out clean, the cakes are done. If using two cake pans, bake for 30-35 minutes. If using three cake pans, bake for 20-24 minutes. Pour/spoon the batter evenly into the cake pans.(The rest of the pecans are for garnish.) Fold in the carrots and 1 cup of the toasted pecans. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain.Parchment paper helps the cakes seamlessly release from the pans. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Remove from the oven and allow to cool for 10-15 minutes. Spread the chopped pecans on the sheet and toast for 7-8 minutes. ![]() Line a large baking sheet with parchment paper or a silicone baking mat.
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