Treat yourself to an old-fashioned combination. You’ll love the blend of the butter cake with the refined flavor of pure maple syrup in a fluffy, light frosting.
8-inch cardboard round, cake decorating turntable, metal skewer
Prepare two layers of Buttermilk Cake.
Split each layer in half to create four
Prepare Maple Italian Meringue.
Place one of the
With the cake on the turntable, spread a thin film of the meringue along the sides and top of the cake to set any loose crumbs to the cake. (The height of the cake makes it difficult to hold it in your hand while you coat the sides with the frosting.) Remove all crumbs from the metal icing spatula before applying more meringue to the cake. (Since this frosting tends to be very sticky, it’s a good idea to dip the spatula into a tall glass of warm water, then to dry it before making another application.)
To finish the cake, spread another thin layer of the frosting around the sides and on top. Then smooth the sides and top with the aid of your turntable and metal spatula.
After you have applied the frosting, place a metal skewer on a stove burner. Heat it over a medium-high heat for about 3 to 5 minutes. Transfer the cake to a nearby surface. Score the cake, making lines that form the letter M. (The hot metal caramelizes the sugar in the frosting, crystallizing an impression on the surface of the cake. If this does not happen, the skewer isn’t hot enough.) Each time you lightly touch the top of the frosting to make a line, return the skewer to the burner to reheat.
Hold the cake in one hand, and press the finely chopped pecans around its base with your other hand.
Do not refrigerate, but serve the cake at room temperature on the day it is assembled. This way the flavors and textures are at their peak.
© 1984 Flo Braker estate. All rights reserved.