Had this for my birthday. It takes time and expensive ingredients but is just right and keeps well. The taste on day 3 is possibly better than day 1. The cooked frosting is not nearly as sweet as most butter creams and kept well and never hardened in 3 days. Will make this many more times. Now to true variants of this cake, using maple and walnuts.Read More
So, I didn't bake it because my friend did. But I ate it twice in 3 hours because it was great! She just toasted the decorative pecans. The filling, cake and buttercream textures were all delicious. This is real buttercream, so different texture than confectioners sugar frosting. I would spend 3-4 hours making this cake. It's worth it because it is that good.Read More
I made this cake yesterday. It took just over 3 hours, but it was worth it. I admit that I was worried about how the buttercream would turn out, but I thought it went perfectly with this cake. The praline filling was amazing. I couldn't find pecan liqueur at the store so I substituted with almond extract, which I thought gave the cake a very nice flavor. Loved it!Read More
My husband requested this as his birthday cake and after seeing the reviews online I was worried he would hate it and all the work would be for nothing. However, he declared it one of the best cakes he's ever eaten and he's picky so that says a lot (and he's pretty honest with me about new recipes). He always orders a Smith Island layer cake for his birthday but thinks this might be the new choice! All that being said, 2/3 of our young kids didn't care for it so I'd say it's for a more sophisticated palette and not to be wasted on children; I found it rich but good. My only gripe is that the "hands on time" is a joke and the reason for the 4 stars, not 5. I started this cake yesterday by making the candied pecans and spent a huge chunk of today making the cake, filling and icing. This cake was undoubtably made with lots of love and many hours of time!
*also to note: I didn't bother with the pecan liqueur when I couldn't find it at any stores nearby and just subbed in extra vanilla extract. I also subbed in cup4cup for all the flour to make it gluten free for my husband and daughter. I didn't have any issues with over-rising or being too dry (often issues with gluten free baking).Read More
Way too much time and trouble for the result. Cake had very little flavor, and I don't care for the buttercream icing at all. The best and most favorable part of the cake was the filling. Will not make this cake again.Read More
It took most of the day to make this cake. Found bottle of Pecan Praline Liqueur enough of it to taster, large bottle, but cost to much to buy it and I would be stuck with a bottle and probably would never use it again. I used all vanilla extract. Cake should be baked in 3 pans. I did mine in 2 and over flowed into oven. Did not care for the Buttercream icing. Will never make it again. We ate enough just to taste and it went into the garbage.Read More
I spent most of the afternoon making this cake. It is beautiful, but falls way short in the flavor department. It was not worth the time and effort or the 17.99 special order of Pecan Praline Liqueur needed for the cake. I was so disappointed with the lackluster taste. I will not make this cake again!Read More