I made this cake several years ago for my daughter's December birthday. It was so beautiful! And delicious! I had never made anything so grand before, but it turned out perfect. My only problem was that I could only find salted macadamia nuts, so I had to wipe the salt off of each and every one. Still, it was worth it. A cake to remember!
Made this cake for a Holiday party. Without a doubt a fabulous cake. Made exactly as directed. The cake was moist and fabulous. Had a little difficulty getting the cake out of the pans, two of them crumbled no sweat, the cake was so good my husband had no trouble eating the crumbled pieces. So cooking it a little longer the second time helped.DO NOT USE FOIL BACKED PARCHMENT PAPER it stuck to the pan causing the cake to stick. Had no trouble with the buttercream and yes it made alot but once you make a crumb coat and then frost there wasn't that much left over. and besides there is no such thing as left over buttercream! Just eat it:) A beautiful and delicious cake. Will make again and again and again. No one had any gastric distress as reported by another reviewer.
The cake is very good. I did follow the recipe perfectly. The cake came out great. The cake tastes great. The only reason for giving it only 3 stars is watch out after you eat it. Do not drink water or milk or something after eating the piece of cake. The sponge type cake blows up in your stomach and you feel like you just ate a lead ball. It was a very uncomfortable feeling and nearly everyone in our dinner party felt the same way. It tastes amazing, but do not drink ANYTHING after eating it.
This cake turned out GREAT! It got rave reviews. I'm not the most skilled baker but I followed the recipe to the letter and got excellent results. The only slight problem I had was that the frosting was much more yellow that I would have liked. I'm not sure how fix that. My one tip would be to really watch the cake in the oven. It doesnt take much to over cook them.
FAB-U-LOUS!! Pulled this out of an issue last year and have been waiting for a chance to make it. That chance came this Christmas. It was worth the wait!
I was paranoid about the icing due to some of the reviews below so I made it EXACTLY as the recipe said and it came out great. Yes, it made too much, but I froze the leftover and plan to make cupcakes with it soon.
I agree with those below to keep the nut chunks large.
I used frozen raspberries (more economical). For the first layer I followed the recipe and found the jelly too gelatinous and somewhat difficult to spread. So for the second layer I spooned the jelly (I used regular Smuckers seedless) into a bowl, added some of the liquid from the frozen raspberries, and whisked it before putting in on the cake. Worked much better.
I made this cake for a church Christmas celebration last December. It was by far the best cake I have ever made or tasted. Literally everyone loved it, even the people that don't usually like frosting. I suspect the problem people are having with the frosting is that they are not whipping it long enough. I had the benefit of reading the magazine article that went with this recipe originally. The article talked about the need to whip the butter mixture for a minimum of 5 minutes or the recipe would fail. It needs to be not only well mixed, but fluffed up with air. I plan on making this for Christmas this year for my family, they are looking forward to it!
I made this cake recently just to see if I could get the same result as the picture in the magazine.
Not only did this cake look as beautiful as the one in the book, but the taste was so fantastic that my husbands co-workers...who received the finished cake...sent me flowers to thank me.
The buttercream icing came together just as the instructions indicated it would. I think the key is to make sure the sugar/egg mixture is completely cool before adding the butter. I made my own raspberry jam so I could control the sweetness.
This cake was a huge hit and will be added to my list of favorites.
Forget the buttercream frosting recipe. There are much better ones out there. Also, there is enough white chocolate in the cake alone. Another reviewer mentioned to keep the macadamian chunks big... I couldn't agree more.
This cake deserves 4 stars because it is felixible. I made this in both two and three layers, and it was amazing with both attemps. Frozen raspberries are also great, as mentioned earlier.
I am now on my fourth attempt at this cake and thought I'd share some learnings for your benefit.
1. FORGET the frosting. Homemade buttercream would be more aptly named don't-try-this-at-home buttercream. The first time it was too thin, second time (in a move to over compensate) was too thick. The third and fourth time I punted and bought store bought buttercream. Ironically, this became the most complimented part of the cake, much to my horror...but moving on....
2. Keep the white chocolate and macadamian nut chunks big. Two seconds in the quisinart at most. If they are too fine they make the cake dryer. I also find you'll get the full taste better with the bigger chunks.
3. Don't forget the buttermilk. For some reason, I always seem to overlook this ingredient when I make my shopping list. This causes hurried trips to Safeway in full apron and scunchie regala. Embarrassing.
4. Use the parchment paper as suggested. Don't skimp on this step. When I have skipped it, the cake has stuck to the bottom of the pan.
5. You can use frozen raspberries and they work and taste just as good as the fresh. In fact, I use a whole bag (plus the jam) in between each layer. The raspberry juice then soaks the cake to make it moist. It's actually pretty too.
6. This cake takes practice. Optimistically, my first time, I promised to make this cake and bring it to a party. This was the dreaded runny frosting incident and I ended up with a Marie Callendar's pie instead.
7. All these learnings aside, I continue to make it because it is absolutely delicious. I continue to learn and modify each time in the quest (fingers crossed) that it will someday look like it did on the cover of the magazine.
I made this gluten-free, substituting Better Batter flour for the cake flour. This was by far the best cake I have made!
very sweet but very good. whiti chocolate & raspberry great combo.
For Bootstitcher: This type of frosting is a French style butterceam, so it basically is sweetened butter lightened by eggs. I myself find them dreamy, creamy, and heavenly, but many Americans not used to that style of buttercream don’t like them in the beginning. A French buttercream is a far cry from the standard American, heavy on the powdered sugar, light on the butter style of frosting (which are just way too sweet for me). If it was smooth, light, yet thick, lightly sweetened, and spread easily, then the buttercream you made came out well.
The cake turned out beautifully but the icing was extremely problematic. We only used 1/2 of the icing recipe in the end as the amount was excessive. I would use another recipe if we attempt the cake again.
I made the cake for a New Year's party. The
cake part turned out good, but the buttercream was just sweetened butter in the end and I had to make another frosting for the cake. I read the recipe several times and made sure I done it right with the correct amount of each ingredient. What did I do wrong? Any help would be appreciated.
I made the cake for Thanksgiving and it was a complete hit! I had some issues in making the frosting so it definitely wasn't as thick as shown in the picture. I think the amount that was on mine though was the perfect amount...was just the right combination of nuttyness, tartness, and sweetness. Overall, delicious!
Was really good, but very rich. The frosting on the top was about two inches high, so maybe that volume of frosting wasn't required. The nutty, jam-filled cake was delicious!