Maple Crunch Layer Cake Food

MAPLE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.
• In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
• Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
• Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

VERMONT MAPLE-PECAN CAKE

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

MAPLE MOUNTAIN CRUNCH CAKE

Steps:

• Place the bowl and whisk attachment of an electric mixer in freezer until chilled, about 30 minutes.
• Place heavy cream and maple syrup in chilled bowl and attach to electric mixer along with the chilled whisk attachment; beat cream until soft peaks form. Gently fold in crushed puff candy until just combined; do not overmix.
• Place bottom half of cake on a cake plate, cut-side up. Spread enough of the whipped cream mixture over cut side to make a 1-inch-thick filling; top with remaining half of cake, cut-side down.
• Generously frost entire cake with remaining whipped cream mixture. Sprinkle top with crushed maple cookies, allowing some to drop down the sides. Transfer cake to refrigerator; chill until whipped cream is set. Cake is best served the day it is made.