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.


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

  1. Preheat oven to 350 degrees. Set aside 6-inch cake pans to flour and grease.
  2. Mix flour, almond meal, and baking powder. Add the cinnamon, nutmeg, salt, and spices. Set aside.
  3. Use an electric mixer to beat the butter until it is smooth.
  4. Mix in the sugar until it is light and fluffy (about 2 – 4 minutes).
  5. Mix in the maple syrup, vanilla, and eggs. Mix everything.
  6. Stop the mixer and scrape the bowl.
  7. Mix the dry ingredients with the mixer at low speed until combined.
  8. Add the milk and pears. Fold until well combined.
  9. 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.
  10. 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

  1. Mix the sugar and egg whites in a bowl with an electric mixer. Mix well.
  2. Place a couple of inches of water in a saucepan and boil.
  3. Place the bowl with the egg whites on top to create a double boiler.
  4. Stirring occasionally, heat the egg mixture until it reaches 160° on a candy thermometer.
  5. 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.
  6. Switch the whisk for a paddle attachment and turn the mixer to low. Now, add the butter one tablespoon at a time.
  7. After the butter has been incorporated, add maple syrup, molasses, and vanilla. Mix on medium-high speed until the butter is smooth.


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