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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
PIP: Toffee Crunch Cake
Today is my DD's 14th bday and she didn't want cupcakes, and wanted a cake instead. So I made the recipe from Annie Eats, but to be honest, her frosting recipe was WAY too involved, so I just made mine for Salted Caramel Buttercream frosting. It's not the prettiest, but it works! Thanks for the tip!!
Re: PIP: Toffee Crunch Cake
That sounds amazing. Recipe? Especially the Salted Caramel Buttercream?
It reminds me of the chocolate "trifle" my sister likes to make. In a huge bowl, layers top to bottom:
Whipped cream with toffee bits sprinkled
thick layer of toffee bits
Chocolate pudding
Chocolate cake
whipped cream
thick layer of toffee bits
chocolate pudding
Chocolate cake (cut up into cubes and placed in the bowl)
Or a variation thereof. We've found that the chocolate-covered toffee bits don't dissolve into the whipped cream as much. It's incredible, served up with a BIG spoon. It's not pretty, but boy is it delicious.
This is the cake and ganache recipe I used.
http://annies-eats.com/2011/11/04/toffee-crunch-cupcakes/
And for the salted caramel buttercream, I just took 2 sticks of butter and whip them until fluffy. Add in a tsp of vanilla, about a tbsp of course salt and maybe 1/3 cup of caramel topping (found in the ice cream aisle). Mix that well and add in about 4 cups powdered sugar. If you think it's too think, just add in a tad bit of milk until you reach the desired consistency. And let me add, my measurements are guessed. I'm one of those that just throw things in