Love baked into three layers of moist maple syrup cake, sprinkled with buttered pecans and wrapped in a perfectly smooth, silky sheet of amarula swiss meringue buttercream.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar. Add eggs, one at a time. Beat well.
In a clean bowl combine flour, baking powder, salt and cinnamon. Combine maple syrup and milk in a separate bowl.
Alternating the flour and milk mixtures, add each to the creamed mixture, beating well after each addition.
Pour batter into three greased and floured 7-inch (23 cm) round pans. Bake at 350°F (180°C) for 35 minutes, or until toothpick inserted in centre of cake comes out clean. Let cake cool completely before icing.
To make the frosting:
Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment to remove any traces of grease.
Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
Add egg whites, sugar and salt to the mixing bowl and whisk together lightly with a hand whisk, just until combined. Fit the bowl onto the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Whisk the sugar egg white mixture constantly, but gently, until temperature reaches 160°F.
Once at the correct temperature, remove carefully from heat, wipe the moisture away from the bottom of the bowl and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.
Do not begin adding butter while the bowl is still warm.
Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
Add vanilla beans, syrup and Amarula liqueur, continuing to beat on low speed until well combined.
To prepare the pecans:
If required, chop the pecans coarsely. Place the butter in a heated saucepan and melt over medium heat. Add the pecans and cook until butter is brown and bubbly. Remove from heat and strain off extra butter. Toss pecans in a bowl with syrup. Divide into three.
To assemble:
Level cakes, cover with a generous amount of frosting, top with a third of the pecans. Repeat for the next level. Once stacked, cover with frosting, add the remaining pecans to the center top and drizzle with a little maple syrup. Leave as is, or decorate to your liking. I used the Wilton 1M tip to create the ruffles and heart.