How toHow To: Pumpkin spice, Toasted Pecan Caramel
11 steps
First add buttercream to the bottom of your cake board to have the cake “stick” and not shift around
1
Add a thin layer of BC. Line BC around the layer with round tip to keep the reduction from spilling
2
Then add the Pecan reduction in the middle!
3
Now reinforce the sides by ensuring there are no holes! & it’s contained with buttercream
4
Crumb coat & put in the fridge to have the inside cold and not shift through the final decor
5
Now add the final layer of BC. Smooth & in the fridge!
6
Add roasted chopped pecans as decor at the bottom!
7
Add BC on top as swirls by adding one by one, on opposite sides of the cake
8
Add final pecans at the top between the BC swirls!
9
Drip the toasted pecan caramel reduction on the swirls to complete the look - without the pecans
10
& Enjoy! Ensure to torte layers to have a cleaner inside - I was in a pinch!
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