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Butterscotch Cake
- Serves
8
- Difficulty
Easy
By Fiona Cairns
Published 2011
I love this cake with the not-too-sweet mascarpone butterscotch filling but, if it’s for a younger audience or to be made into a sugarpaste-covered cake, you will need to use Toffee Buttercream. The reason is, once filled with mascarpone, the cake needs to be kept chilled, which you won’t be able to do with a cake covered with sugarpaste. Decorate with the Caramel Hazelnut Wisps at the last minute.
Ingredients
Method
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