My nieces are growing up way too fast, which only means I am getting older - but then again, aren't we all!! I wish you both many more birthdays and hope to see you very soon. I made this cake in your honour; however, don't get any ideas, the cocktail is for me. As I won't be seeing you all, you will have to enjoy your slice, virtually!!
Those of you who know me well, are aware of my love affair with Orchids - although some might call it an obsession. Over the last few years I have also developed a fascination with Anemones - not the carnivorous, predators of the sea - but the perennials that grow wildly, consisting of about 120 species. Um, make that 121... this particular species is of the sugar variety and is edible. So, eat up!
This is a Butter Pecan cake, with caramel flavoured frosting and vanilla fondant. I am squeamish about large chunks of nuts in cakes, so I ground mine finely. Also, I substituted gluten-free flour and brown sugar for the cake. See original recipe below.
Butter Pecan Cake (from allrecipes.com)
Ingredients:
1 ¼ cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
¼ cup butter
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups sifted confectioners' sugar
⅓ cup heavy whipping cream
Directions:
Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
Melt ¼ cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
Sift flour with baking powder and ½ teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 ⅓ cups pecans. Pour batter into pans.
Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
To Make Creamy Butter Frosting: Cream ¼ cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and ⅓ to ½ cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
Paula Kelly says
Your cake is lovely, your anemone is simply stunning!
Phcharles says
Your cake is elegant, and you are very talented.
Are you taking orders?
Priscilla
I Sugar Coat It! says
Hi Priscilla, what did you have in mind? Email me at jacquee@isugarcoatit.com to discuss further. Thx!!
I Sugar Coat It! says
Why thank you, Paula! I need to add another flower to my repertoire...