my aunt eve got me the bon appétit desserts cookbook for christmas { and } i l o v e it. i love that it’s not only separated out by category { cakes, cookies, candy, etc. }, but also by difficulty, or as they call it – a whisk rating. it’s nice to be able to choose something to make based on it’s whisk rating – it even has an index for the ratings. i picked this cake on a day i was looking to be more challenged { and } i am so glad i did. every part of it is fantastic. the carmelized pecans are just like the nuts from the vendors at theme parks, so good – especially straight out of the oven. { and } the frosting. holy cow. it is t h e best cream cheese frosting i’ve ever made. so simple { and } s o o o good. i highly recommend making this cake, it’s a definite crowd pleaser. you can find the recipe here.
your basic yellow cake with pecans added.
split into equal cakes.
carmelizing pecans is super easy. mix an egg white with water, dissolve brown sugar into the egg white { and } toss in the pecans.
very basic cream cheese frosting. i don’t know why, but this recipe is so damn good.
i’m telling you – straight out of the oven.
I have to say this cake was phenomenal. Just amazing!
Did you skip the bourbon syrup?
i did skip it and it was still super moist.
I LOVE this! The cake, the steps, the photography…everything! Thank you for sharing!
A.W.E.S.O.M.E. Truly amazing.