I celebrated Thanksgiving early this year since I have to go to work every year. Check out the Chocolate Pumpkin Pie that I made for our Thanksgiving gathering.
I’m all about layer cakes now and this one turned out just as great as my Chocolate and Salted Caramel Layer Cake. Look at that tutorial to see more detailed pictures and instructions of assembling a layer cake.
I made two batches of these pumpkin cupcakes and baked the batter for 20-25 minutes in four 6 inch cake pans.
I’m sorry I didn’t take many pictures of how I made the cake. I came home from work, made dinner and then started making the cake. Next thing I know it’s 2am and I’m throwing chocolate sprinkles at a cake!
Brown Sugar Swiss Meringue Frosting
4 egg whites
1 cup packed brown sugar
3 sticks (345g) unsalted butter, cut into cubes (slightly cold but not too cold!)
1. In a heatproof bowl over a double boiler heat the egg whites and brown sugar until a candy thermometer reads 160 F. Stir the mixture constantly. Remove from the heat and with an electric mixer on high-speed whisk the egg whites for 8-10 minutes until the bottom of the bowl is no longer hot.
2. Add the cubes of butter one at a time on medium speed. The frosting will be slightly thin at first but will eventually turn thick and glossy.