I noticed an important tip in the print magazine which seems to be missing online- to pipe frosting as a rim around each layer before adding the filling. Using this and following the directions to chill the filling for 7 hr, I did not have any problems. But I did multiply the frosting by 1.5 and used it all! Agree this is a time consuming recipe and it does require following lots of detailed directions. But my family loves it!
35th Anniversary Hummingbird Cake
Judybee11 Posted: 04/03/13
Elspethe Posted: 04/03/13
This is a time consuming recipe but well worth it. I made the custard filling early in the morning and let it set up for about 7 hours. I also made the frosting well before and wrapped the cake layers in plastic and put them in the fridge for a few hours before assembling. Next time I would make the frosting right before assembling, I had put it in the fridge and it needed to soften for about 30 minutes before it would spread easily. Made this for the deli where I work and we sold 8 of the 16 pieces in one day with TONS of compliments.
eglanning Posted: 04/09/13
I was kind of worried about this as it was the first time I've made a Hummingbird Cake and any cake this detailed. I felt the pressure as Hummingbird Cakes always have high standards, in my opinion. Well, it was TOTALLY worth all the effort and time put into it!! Everyone said it was the best cake I ever made. Even people who aren't "cake" people in my family enjoyed every bite. I will definitely make it again!!
JLHAKY Posted: 04/25/13
The cake was a big success and worth the trouble. The suggested tips in the magazine must have made a difference based on the few negative comments listed. I made the filling one night; assembled the cake and wrapped it in plastic the next night and iced it the next. The doubled frosting was more than enough. Keeping the cake covered and in the refrigerator it held up a long time. Serve small slices-very rich.
iamsandy Posted: 03/24/13
Good, but more trouble than I like.
Rebel88 Posted: 03/31/13
It's 12:30 the night before Easter and my cake is sliding all over the place because of your terrible custard filling. I should have known that crap wouldn't hold up but I followed your recipe anyway. Big mistake. Way to waste several hours of my life, your test kitchen testers need to go back to culinary school.
April0330 Posted: 03/30/13
The custard filling and the browned butter frosting are too fussy. I think it would be better to simply use frosting as the filling. The custard just melts away. Overall, way too much work and not enough "Wow!"