Comments on: Apple Spice Birthday Cake with Brown Butter, Golden Syrup, Mascarpone Swiss Meringue Buttercream

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Fri, 24 Jul 2020 20:02:52 +0000

In reply to Lindsay. Hi Lindsay, I just updated the recipe so hopefully it's clearer now! You want to brown 1/2 cup of the butter and then let it cool into a solid so you can cut it up later in the recipe with the other 1 1/2 cups of regular yellow butter.

By: Lindsay

Lindsay — Fri, 24 Jul 2020 16:18:52 +0000

In reply to Lindsay. Sorry I meant to write "...as one does _plain_ yellow butter."

By: Lindsay

Lindsay — Fri, 24 Jul 2020 16:17:49 +0000

You call for brown butter, but then you have a step of browning butter and later you reference cutting brown butter into pieces. My understanding is that brown butter is made at home by browning butter. Brown butter is not something that one buys in blocks as one does plan yellow butter. I am in the US. Perhaps “brown butter” is a different ingredient than the yellow butter that one browns on the stove before adding to recipes? Could you please clarify. Thank you!

By: Cate

Cate — Thu, 24 Oct 2019 14:58:48 +0000

In reply to Vicki Bray. Hi Vicki! I just checked and it was an 8 inch cake pan (the kind with the extra tall sides) and I baked it for 40 minutes. For the loaf cake I used a standard bread pan and baked it for about 65 minutes. I hope you like the icing! The apple cake/icing combo was SO good. :)

By: Vicki Bray

Vicki Bray — Wed, 23 Oct 2019 22:36:00 +0000

Hi Cate, So what size cake pan did you use? and how long did you bake the cake? I just received my golden syrup a few days ago from Amazon – can’t wait to try your icing on this cake!
Thanks for sharing!