But I couldn’t stand it any longer–I had to make something fall flavored!
And brown butter frosting because brown butter. ♥
Today I’m also bringing you the part two of the My Cake Decorating Review! I posted the first one last week after experimenting with royal icing and decorating sugar cookies. (Fyi, I am now obsessed with royal icing and decorating sugar cookies.)
This time I decided to play with some fondant and make some fall leaves.
By the time I gave up on that, I didn’t really have time to make the royal icing again. I happened to have some fondant in the same colors, you know…how you do, and I decided to go with a pile-of-leaves-on-top-of-a-cake kind of look.
- 1/4 cup + 4 tbsp butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 1/2 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 cups chopped apples
- 1/2 tsp ground cinnamon
- 1/3 cup sugar
- 1 cup butter, browned and cooled back to a solid state
- 1/2 tsp vanilla
- 2-3 tbsp milk
- 2 1/2 cups powdered sugar
- red, green and yellow fondant
- Preheat the oven to 350 degrees and line three 6-inch cake pans (or two 8-inch cake pans) with parchment paper and spray with non-stick spray.
- Combine flour, cinnamon, baking soda, and baking powder in a bowl and whisk together. Set aside.
- In another medium-sized bowl, beat softened butter on medium speed until smooth and creamy. Add sugar and mix until incorporated and fluffy. Next, add the eggs and mix well. Add half of the flour mixture and half of the milk, and mix until just combine. Repeat with the second half of the flour and milk.
- Divide the batter equally among the cake pans and bake for 15-17 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes in the pans for 10 minutes, then let them cool completely on wire racks.
- Puree chopped apples in a food processor or blender. Combine apple puree, cinnamon, and sugar in a sauce pan over medium heat. Bring the mixture to a simmer and cook for 15 minutes, stirring often. After 15 minutes, the mixture should be thicker and resemble jelly. Transfer apple butter to a heat proof bowl and let it cool completely. (Speed up this process by putting it in your refrigerator!)
- Once the apple butter is cool, spread it between the cake layers.
- Cream butter (that has been browned and turned back into it's solid state) on medium speed in the bowl of a stand mixer until smooth and creamy. Add vanilla extract and milk. Then add half of the powdered sugar and mix on low speed until mostly combine. Bump up the speed to medium and mix until smooth. Add the second half of the powdered sugar and repeat. Mix for another minute. Spread frosting on the outside of the cake.
- Roll out the fondant to 1/4th inch thick and use a sharp knife to cut out oval-ish leave shapes. Use a rose petal tool to thin out and curve the edges of the leaves and use a knife to press a line into the center. Arrange leaves on top of the cake, and use any extra fondant as glue to hold them in place.
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
Faith @ Pixie Dust Kitchen says
THIS IS SUCH A GORGEOUS CAKE, BETH! I LOVE APPLE AND CINNAMON BEST IN FALL TOO. OR REALLY ANYTIME- THOSE ARE YEAR round flavors for me. Love how simple the fondant is, too.
Faith @ Pixie Dust Kitchen says
lol and I totally didn’t realize caps lock was on. oops.
molly yeh says
this cake is toooo cute!!!!!!
Amy | Club Narwhal says
Beth, this cake looks like every autumn dream come true! love those pretty fondant leaves (I am terrified of working with fondant but you may have me convinced 🙂
Rachel @ Bakerita says
This cake is beautiful!! I’m an apple girl over pumpkin as well, so this cake is sooo right up my alley. Love it! Pinned 🙂
Cate @ Chez CateyLou says
tHE flavors in this cake sound amazing! So fall-ish! And your cake looks beautiful – your decorations are perfect!
Chris @ Shared Appetite says
I totally agree… pumpkin is good and all, but apple is where it’s at in the fall! Love apple and cinnamon and caramel and… oh heck yes! brown freaking butter!!!!!
Julia @ Sprinkled With Jules says
Yum! I love the apple cinnamon flavors as well. the cake looks so delicious!
Bianca @ Sweet Dreaming says
Medha @ Whisk & Shout says
YUM!!! Your skills are amazing.
This cake is just beautiful, Beth! I’m totally admiring your cake skills. Pinning immediately!
Graham @ Glazed & Confused says
Beth, you keep blowing me away with these beautiful cakes. Like really, can you share some of your decorating talent with us less graceful brethren?
I too often find myself saying “because brown butter, duh” and I’m feeling a liiiittle bit guilt about jumping the gun and making something pumpkin spice!
But girl, you got me feeling some type of way about this cake. Cinnamon apple + brown butter = yes gawwddd.
Craving. for real!
Jess @ On Sugar Mountain says
What an awesome autumn cake, beth! Though I love pumpkin, apple has always been my favorite fall fruit by far, and this cake is a wonderful way to play up the cinnamon and spice. 😀
Ashley | Spoonful of Flavor says
Such a fun cake, Beth! I love the flavors of this cake, perfect for fall!
Jeff Branch says
There is nothing like a tasty cake that looks great as well.
I am right there with you! I love apples. They are by far my favorite fall fruit or vegetable. This apple butter cake looks heavenly!
Ha! Sounds exactly like our weather here! It will be slightly cooler and then bam, humidity. Boooo. This cake looks amazing Beth. Caramel and apples are two of my very favorite fall flavors!
Love it! This cake is so cute!
wHAT A beautiful Cake! I love the fondant flowers on top. Pumpkin is my favorite fall flavor, but apple is a very, very close second. 🙂
Julianne @ Beyond Frosting says
What an adorable cake! Cinnamon Apple butter, yum!!
Chelsea @chelseasmessyapron says
You are seriously skilled Beth!! I am always amazed at your pro decorating skills and this cake is no exception. Plus I’m totally loving the flavors! Pinned:)
This is just gorgeous! What a fun way to use fall apples. I’m kind of addicted to apple butter. It’s just so good. This cake is on my to make list for the fall. Love!
Dorothy @ Crazy for Crust says
Um, this flavor cake is the bomb. I’d eat way too much of it! And your decorations are gorgeous!
This looks Incredible! I am going crazy over the picture of the cross section…those layers look so moist! I agree, I also think that there are so many flavors neglected during fall in favor of pumpkin (though i am guilty myself) pinning, hopefully i can make this next week.
p.s. why is this entire comment box typing out in caps?! (I haven’t got caps on?!) I am so Sorry if it actually goes through in caps!
Stephanie @ Long Distance Baking says
The flavors of this cake sound absolutely perfect for fall! And your fondant leaves turned out so cute. I haven’t working with fondant yet, but this sounds like a great resource!
Renee@Two in the Kitchen says
This is such a cute demonstration. I love the pretty leaves for this cake! 🙂
Elizabeth @ SugarHero.com says
Beth, this is is so beautiful! I’ve been resisting fall desserts because it still feels like summer, but this cake is changing my mind. And I love the cinnamon apple flavors!
Mary Frances says
Beth, this looks incredible! You did an amazing job with the fondant leaves. ANd that cinnamon cake? Perfect for fall!