NOTE: This recipe contains EGGs.
This Butterscotch Cake has knocked it out of the park for us and I am glad to teach you the same. It’s a decadent Brown butter sponge made by caramelizing the milk solids of the butter that gives the cake its unique flavour profile. We also will be filling the cake with luscious Butterscotch sauce . This cake is going to be frosted with a stable Caramel Italian 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
- Induction/Gas stove
- Saucepan
- Bowls
- Sieve
- Hand Mixer
- Spoons
- Spatula
- Kitchen knife
- Cake tins
- Parchment paper or Silicon mat
- Oven
- Skewer
- Turn Table
- Wonder wipe/Non-slip mat
- Cake boards
- Offset palette knife
- Silicon brush
- Serrated knife
- Fridge
- Piping Bag