The end is in sight...

The last of the 5 cakes is now finishing up in the oven and I am sitting down for the first time since lunch. When I started these cakes 4 hours ago, I didn't realize what a project I was getting myself into. Not that I don't like a good challenge and to be honest, this recipe was not that tricky or anything. It just took a long time and when the first cake had a "near death" experience in the oven, I was a little worried for the rest of my afternoon. However, I managed to salvage most of that first cake and it turned out totally great. The rest followed suit.

I have decided to wait until tomorrow morning though to make the frosting and then finish them with the marzipan figures before delivering them at 10.30am.

The journey in the kitchen seems to never be dull.

Until my next entry, try not to burn anything and enjoy the tastes of goodness!

Barefoot and Baking in the kitchen

Here is the recipe for this caramelized apple spice cake

Ingredients

Serves 12 to 14

• 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature, plus more for pans
• 1 vanilla bean, halved lengthwise
• 2 pounds Granny Smith apples, peeled, cored, and grated on the large holes of a box grater (4 cups)
• 1/2 cup apple cider
• 2 1/2 cups granulated sugar
• 3 3/4 cups all-purpose flour, plus more for dusting
• 2 1/2 teaspoons baking powder
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup packed dark-brown sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream
• 1 1/4 cups pecan halves (5 ounces), toasted dark and finely ground in a food processor
• Brown Sugar Swiss Meringue Buttercream
• Gold Marzipan Pumpkins, Leaves, and Acorns

Directions

1. Put 1/2 stick butter into a large nonstick skillet. Using the tip of a paring knife, scrape seeds from vanilla bean into skillet, and toss in pod. Cook over medium heat until butter is lightly browned, about 2 minutes. Stir in apples, cider, and 1 cup granulated sugar. Raise heat to medium-high, and cook, stirring occasionally, for 8 minutes. Reduce heat to low, and cook until apples are golden and translucent and liquid has evaporated, about 10 minutes. Discard vanilla pod. Let cool.
2. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, and spices. Reserve 1/4 cup flour mixture.
3. Beat remaining 2 sticks butter, remaining 1 1/2 cups granulated sugar, and the brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Beat in flour mixture in 2 batches, alternating with the sour cream and scraping bowl as needed. Add remaining 1/4 cup flour mixture to apple mixture, and toss. Fold in apple mixture and pecans.
4. Divide batter between prepared pans. Bake until tops are dark golden brown and a toothpick inserted into centers comes out clean, 55 to 65 minutes. Let cool for 30 minutes on a wire rack. Run a knife around edges of cakes to loosen. Unmold cakes, and let cool, right side up, on rack. (Cakes can be wrapped in plastic and refrigerated for up to 3 days.)
5. Assemble cake: Trim each cake so it's 1 3/4 inches high. Place 1 cake, cut side up, on a cake stand. Spread 1 1/2 cups buttercream over top. Place remaining cake, cut side down, on top. Spread 1 cup buttercream over entire cake. Refrigerate until firm, about 45 minutes. Spread remaining frosting over cake. (Cake can be refrigerated, uncovered, overnight.)
6. Before serving, decorate with marzipan pumpkins, acorns, and leaves.

Read more at Marthastewart.com: Caramelized-Apple Spice Cake - Martha Stewart Recipes