Gold vanilla toffee apple cake

  • 1 Cup unsalted butter, softened to room temperature 230g
      • 4–5 Cups Icing sugar sifted 480-600g
      • 1/4 Cup Fresh cream, at room temperature 60ml
      • 2tsps Pure vanilla extract
      1. Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.
      1. Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well-greased.
      1. Back as instructed and allow to cool completely.
      1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
      1. Add 4 and 1/2 cups confectioners’ sugar, heavy cream, and vanilla extract.
      1. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
      1. Taste. Add a pinch of salt if the icing is too sweet.
      1. You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

     

    NOW READ: Comfort meal for cold weather: Mutton tomato bredie recipe


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    A mouth-watering cake perfect for any occasion.

    This delightful dessert combines the rich flavours of vanilla and toffee with the tartness of mini apples, in a creamy, velvety buttercream icing.

    An easy-to-make cake, perfect for special occasions, including birthday celebrations.

    ALSO READ: Recipe of the day: Cheesy ‘Pap’ falafels

    Gold vanilla toffee apple cake

    Ingredients

    Buttercream Icing

    Method

    1. Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.
    2. Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well-greased.
    3. Back as instructed and allow to cool completely.
    4. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
    5. Add 4 and 1/2 cups confectioners’ sugar, heavy cream, and vanilla extract.
    6. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
    7. Taste. Add a pinch of salt if the icing is too sweet.
    8. You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

    *This recipe was sourced from Mynhardt Joubert with permission.

    Print

    Gold vanilla toffee apple cake

    Gold vanilla toffee apple cake
      • 500 gram Sasko Vanilla Flavoured Bake Mix.
      • 1 Can mini apples (Crab Apples)
      • 200-gram Granulated White Sugar

    Buttercream Icing

      • 1 Cup unsalted butter, softened to room temperature 230g
      • 4–5 Cups Icing sugar sifted 480-600g
      • 1/4 Cup Fresh cream, at room temperature 60ml
      • 2tsps Pure vanilla extract
      1. Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.
      1. Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well-greased.
      1. Back as instructed and allow to cool completely.
      1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
      1. Add 4 and 1/2 cups confectioners’ sugar, heavy cream, and vanilla extract.
      1. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
      1. Taste. Add a pinch of salt if the icing is too sweet.
      1. You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

     

    NOW READ: Comfort meal for cold weather: Mutton tomato bredie recipe


    Source link

    A mouth-watering cake perfect for any occasion.

    This delightful dessert combines the rich flavours of vanilla and toffee with the tartness of mini apples, in a creamy, velvety buttercream icing.

    An easy-to-make cake, perfect for special occasions, including birthday celebrations.

    ALSO READ: Recipe of the day: Cheesy ‘Pap’ falafels

    Gold vanilla toffee apple cake

    Ingredients

    Buttercream Icing

    Method

    1. Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.
    2. Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well-greased.
    3. Back as instructed and allow to cool completely.
    4. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
    5. Add 4 and 1/2 cups confectioners’ sugar, heavy cream, and vanilla extract.
    6. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
    7. Taste. Add a pinch of salt if the icing is too sweet.
    8. You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

    *This recipe was sourced from Mynhardt Joubert with permission.

    Print

    Gold vanilla toffee apple cake

    Gold vanilla toffee apple cake
      • 500 gram Sasko Vanilla Flavoured Bake Mix.
      • 1 Can mini apples (Crab Apples)
      • 200-gram Granulated White Sugar

    Buttercream Icing

      • 1 Cup unsalted butter, softened to room temperature 230g
      • 4–5 Cups Icing sugar sifted 480-600g
      • 1/4 Cup Fresh cream, at room temperature 60ml
      • 2tsps Pure vanilla extract
      1. Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.
      1. Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well-greased.
      1. Back as instructed and allow to cool completely.
      1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
      1. Add 4 and 1/2 cups confectioners’ sugar, heavy cream, and vanilla extract.
      1. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
      1. Taste. Add a pinch of salt if the icing is too sweet.
      1. You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

     

    NOW READ: Comfort meal for cold weather: Mutton tomato bredie recipe


    Source link

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