After the cake was assembled, I frosted it as smoothly as possible. To pipe simple stars around my bottom, I used a star tip. I piped shells along the edges to decorate the top of my cake. I started at the farthest edge and tapered off the pressure, pulling the tails toward the center. I rotated the cake as I went—small pipe stars on top of the shell tails to finish. You will look like a top-notch pastry chef with the fluted tip.
MAPLE PEAR CAKE
Pear Almond Cake:1/3 cup all-purpose flour
Half cup almond butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
One teaspoon cinnamon
1/4 teaspoon of nutmeg
Soften 3/4 cup of unsalted butter
3/4 cup granulated Sugar
1/4 cup maple syrup
1/2 vanilla beans, seeds removed, or one teaspoon of vanilla extract
Two large eggs
3/4 cup chopped pears
1/4 cup milk
- Preheat oven to 350 degrees. Set aside 6-inch cake pans to flour and grease.
- Mix flour, almond meal, and baking powder. Add the cinnamon, nutmeg, salt, and spices. Set aside.
- Use an electric mixer to beat the butter until it is smooth.
- Mix in the sugar until it is light and fluffy (about 2 – 4 minutes).
- Mix in the maple syrup, vanilla, and eggs. Mix everything.
- Stop the mixer and scrape the bowl.
- Mix the dry ingredients with the mixer at low speed until combined.
- Add the milk and pears. Fold until well combined.
- The batter should be evenly distributed between all three pans. Bake the cakes for 22-26 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool on a wire rack for about 15 minutes; remove the cakes from the pans and let them cool completely.
Maple Spice Buttercream:
Four large egg whites
1 1/4 cups granulated sugar
2 cups butter unsalted, softened
Three tablespoons maple syrup
One teaspoon Molasses
Half vanilla bean with seeds scraped
1/4 teaspoon cinnamon
- Mix the sugar and egg whites in a bowl with an electric mixer. Mix well.
- Place a couple of inches of water in a saucepan and boil.
- Place the bowl with the egg whites on top to create a double boiler.
- Stirring occasionally, heat the egg mixture until it reaches 160° on a candy thermometer.
- After the bowl is hot, transfer it back to the mixer. Wash on high for 7-10 minutes using the whisk attachment until the bowl is at room temperature. The meringue should hold stiff peaks.
- Switch the whisk for a paddle attachment and turn the mixer to low. Now, add the butter one tablespoon at a time.
- After the butter has been incorporated, add maple syrup, molasses, and vanilla. Mix on medium-high speed until the butter is smooth.