Especially when that puppy love means my Molly is able to jump up on the couch (even though she isn't technically "allowed" up there) all by herself, despite her three-leggedness.
Oh I know, she just hates it!
Something that might come close to the beauty of Molly kisses is this Maple and Walnut layer cake, adapted from 'The Hummingbird Bakery: Cake Days' by Tarek Malouf and the Hummingbird Bakers.
Life in all its glorious, messy, hurtful, exciting cycle sometimes requires that one make layer cake to just celebrate the luck that we have in being here. Today was one of those days, and thus this cake was brought forth into the world.
Maple and Walnut Layer Cake(s)
Adapted from 'The Hummingbird Bakery: Cake Days' by Tarek Malouf
Makes one three layer cake
120 grams butter
400 grams raw caster sugar (you can use white if this is what is available)
360 grams plain flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
3 tablespoons maple syrup
100g walnuts, chopped
- Preheat the oven to 180 degrees Celsius and wipe the inside of three 8 inch cake tins with butter and line the bottoms with baking paper.
- In the large bowl of a stand mixer place the butter, flour, sugar, salt and baking powder and mix on low speed until the combined mixture resembles fine crumbs.
- Place milk, maple syrup and eggs in a small bowl and combine. Then with mixer on low speed add the wet ingredients to the dry and beat until well combined.
- Add walnuts and stir in by hand.
- Divide between the tins and place in the oven. Bake for 20-25 minutes or until the cakes are golden brown and spring back when lightly pressed on top.
- Let them cool in the tins on a wire rack for about 10 minutes and then take cakes from tins to cool completely.
- When cakes are room temperature sandwich together with the amazing frosting recipe below!
200 grams butter
750 grams icing sugar
1 1/2 tablespoons maple syrup
Finely chopped walnuts to decorate
- In the bowl of a stand mixer combine icing sugar and butter until they resemble fine sand.
- In a separate jug lightly mix maple syrup and milk. Add this liquid to the icing sugar preparation and then beat frosting until light and fluffy.
- Lick the beaters, seriously, before you even think about putting any on the cake.
- Frost cake and then store in the refrigerator until ready to serve.
- Lick the frosting bowl. Yes, you may enter sugar coma but it is worth it.
My workmates will adore a two layer cake so I made these little mini cakes for Mum and Dad to enjoy for dessert!