With the arrival of baby James I don't get very much done on time. I seem to be late on everybody's birthdays. My Dad's birthday was the 29th of Nov and was finally able to make him a cake on Dec 3 and gave it to him the next day. It was a very yummy cake. I had 2 boxes of butter pecan cake mix, so i went in search of a recipe for the icing. I found this one which looked good.
http://www.threelittleblackbirds.com/2011/12/butter-pecan-cake/
I wanted to use a crusting cream cheese frosting so I used from Wilton.
Baking the Cake
- So for this recipe I used the 2 boxes of butter pecan. I prepared the mix following the directions on the box....I greased three 9" X 2 " circular pans. I filled up the each pan 2/3 of the way with batter. I baked as directed, cooled on wire racks for 10 minutes still in the pans, then used a knife to score the sides of the cake in the pan. I removed the cakes from the pans and continued to cool the cakes until no longer warm. Because i didn't have time to frost them. I covered each layer completely with plastic wrap and then wrapped them in tin foil and placed in freezer until ready to frost. 4 days later I pulled them out of the freezer to defrost.
- between the layers of the cake and on top of the cake
- 1 stick butter
- 1 2/3 cup chopped pecans
- pinch of salt
- 1 T maple syrup
- Melt the butter and pinch of salt in a saucepan and then add in the pecans. Cook until the butter is slightly browned and bubbly about 3-4 minutes. Butter will start to foam up and cover the pecans and that’s when they’re ready.
- Begin stacking the cakes by placing the first layer, trimmed side up, on the cake stand or cake round. If using a cake round, spread a small amount of frosting or ganache on first to “glue” the cake to the cake round.Brush the top of the cake layer with simple syrup (equal parts sugar and water, boiled and cooled with vanilla extract or other flavorings), if desired. This will keep the cake moist if it wont be eaten right away.
Spread or pipe an even layer of frosting on top of the cake… - Place a handful or so of the cooled pecans onto the frosting, staying away from the very edge. Gently press the pecans down into the frosting…
Ingredients:
1/2 Cup Vegetable Shortening
1/2 Cup (one stick) Unsalted butter @ room temp
1 Cup (8 oz Bar) Cream Cheese @ room temp
1 Tablespoon Clear Vanilla Extract
2 Lbs Sifted Powder Sugar
1/2 Teaspoon Salt
Directions:
Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine, beating until smooth. Sift together powdered sugar and salt, then add to butter and cream cheese mixture, one cup at a time. Scrape sides of bowl as needed.
Notes: Domino brand powdered sugar may be used without sifting, if you like. Most often, I use salted butter to cut the sweetness.
For the best flavor, use Philadelphia Brand Cream Cheese, it really makes a difference in both consistency and taste. My small store was out of Philly Brand and purchased the available alternative. Result was not as flavorful and consistency was softer.
*If to stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!
