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.