NOTE: This recipe is EGGFREE.
This Butterscotch Cake has knocked it out of the park for us and I am glad to teach you the same. We also will be filing the cake with luscious Butterscotch sauce . This Cake is going to be frosted with a stable Caramel Swiss Meringue Buttercream. We will be learning how to finish the cake neatly with some added caramel crunch garnishes at the end.
Ingredients:
- As per the recipe book (available inside the First Lesson, once you enroll for the course)
Tools:
- Weighing Scale
- Bowls
- Sieve
- Hand Mixer
- Spoons
- Spatula
- Kitchen knife
- Cake tins
- Parchment paper(Optional)
- Oven
- Skewer
- Turn Table
- Wonder wipe/Non-slip mat
- Cake boards
- Offset palette knife
- Silicon brush
- Serrated knife
- Steel/plastic scraper
- Fridge
- Basic piping nozzles
- Silicon mould hemisphere
- Scraper
- Parchment paper