How To Make A FALL HARVEST CAKE! Carrot cake, caramel, cinnamon buttercream and sautÈed fruit!

welcome back to Hann a cake it everyone it's time to fall for cake it's fall where I live here in Canada it's getting cooler really pretty outside so I'm going to make a fall Harvest cake the perfect cake to lead us into hibernation and to celebrate our Canadian Thanksgiving which is an October I'm going to make a luscious carrot cake with cinnamon buttercream sauteed apples and sauteed plums and homemade caramel infused with maple syrup I think this will get me into the fall Canadian Thanksgiving mood you know that I am a professional method Baker I'm I'm going to get in the zone right now if you want the full breakdown of ingredients tools and step-by-step instructions on how to make this cake just head to my blog at how toake it.com or click the link in the description below okay let's make homemade caramel so begin by pouring your sugar into a really good stainless steel pot and then pour on your water now we're going to get this on the heat really hot we want our sugar and water to come to a complete boil in the pot because once it starts to boil it will actually start to turn Amber and begin to Brown and that's what caramel is essentially but it is going to take a few minutes and in the meanwhile we should prepare our whipping cream because sugar boils at such a high temperature if you pour in your cream ice cold from the fridge it will really Bubble Up and there's a chance you could burn yourself and we don't want that to happen so what you should do is heat your cream in the microwave and bring it to a boil it's a half a cup of cream and I heat it for about a minute I can hear my sugar mixture bubbling and it sure is now if you see some crystallization happening at the edges of your pot just have a little bit of cold water and a brush and brush down the sides of your pot wetting that crystallized sugar watch your hands be very careful this is extremely hot okay so I'm starting to see the sugar Amber a little in the middle here and once you see that start to stir it around your pot the reason why I stir the Amber is so that it caramelizes evenly you want to deepen the Amber but you don't want to burn it you're going to keep your heat on High the whole time and when it gets to a nice color almost like this maple syrup we're going to remove it from the heat my caramel is nice and brown perfectly so we're going to quickly remove it from the Heat pour in your whipping cream with a glove on your hand and stir it right in now pour your boiling hot caramel into your cold butter through a SI right onto your [Music] butter just push your caramel through your si just stir your caramel until it all comes together oh look at it this is one of my favorite things to make now for this fall Harvest cake I am going to add maple syrup to my caramel stir in your maple syrup and I didn't add too much because I didn't want it to thin the caramel too much I actually added extra butter to this caramel so that it would be thicker so that when I added my maple syrup which would make it thinner it would even it out now put your caramel aside it has to be completely cool before we use it on our cake later yep I'm still wearing a turkey hat time to sauté apples and plums yes I know you haven't seen cake yet there is cake coming but we have to do this first we're going to begin by peeling our apples I chose Granny Smith cuz I love the sharpness of Granny Smith apple this is a slicer and corer and now you're going to use it to core and slice your apples if you don't have one you can use a regular core or just use a knife holy mackerel holy apples I need a workout regimen other than icing cakes now what we're going to do is slice these in half make them thinner so two thinner wedges from one cut off any extra skin if you see it left behind now we're going to move on on to our plums Unfortunately they don't make a plum core so we are going to slice them open pit them and cut them in wedges we could do the plum wedges a little bigger so we're only going to cut each Plum into eight wedges and now all of our plums have been cut into wedges as well and we can start to sauté you need some unsalted butter you need a sauté pan on medium high heat and you also need a couple of baking trays on the side either lined with a non-stick mat or parchment paper so that as our apples are cooked we could pick them off and put them on the tray and start to cook our next set so let's get some butter in our pan let it melt when your butter is melted and nice and hot start to add some apple slices to your pan you only want to add one layer at a time you don't want them to be piled on top of each other we don't want to get these apples really soggy we want to cook them so that they soften but we definitely don't want to lose the shape of the wedge I think the apples are ready to turn I'm just going to turn one over and have a look yeah you see a little bit of Browning which is really nice our first batch of apples is looking great I'm going to take them out onto my baking tray and move on to the next set we've sauteed all our Granny Smith apples we're going to move on to our plums same procedure chck can you see the plums nice and clearly oh yeah I can see them nice and clear they don't need a closeup of this hat okay they need to see plums sautéing be gentle with your plums they're more delicate than apples are these plums are done I'm going to remove them carefully one at a time all of our plums and apples have been beautifully sauteed we're going to put these aside to cool completely and in the meanwhile you guessed it we're going to move on to cake guys guess what I baked a cake I baked a super moist carrot cake this is one of my favorites I have made a full video tutorial on how to make my favorite carrot cake recipe just click the link in the description below for this fall Harvest cake you're going to need three 8 in round pans once they're cool remove them from your pan I don't like to remove my cakes from their pan until they are completely cooled I don't want them to settle and I think it's much easier all I'm doing for this cake is removing the domes and the crust off the top of my 3 8 in round carrot cake now for the carrot cake that's going to be placed as the middle layer I also want to remove the bottom crust of the cake now carrot cake is so moist that I actually don't need simple syrup you should know what this is by now this is my favorite Italian mering buttercream you can make it yourself there's a link in the description below and today I'm going to flavor it with cinnamon I only used fresh fresh ground cinnamon from Grenada in case you don't know I'm half Grenadian which is a small island in the Caribbean and it's known as the island a spice because cinnamon is dry what I'm going to do is I'm going to remove some buttercream into a smaller Bowl flavor it with cinnamon mix it up and then pour it back into the whole batch because I don't want this to Clump in this big batch of buttercream now I'm happy with my little bit of extreme cinnamon buttercream time to add this back to the rest of the buttercream and now mix it all up fold it in it's time for my favorite part M it's spicy time to grab my carrot cake and my perfectly cooled caramel and fruit remember guys if you want a list of all the tools I've used as well as all the recipes I've made to make this fall Harvest cake today I have made it simple for you it's all on my blog at had toake .c there's a link in the description below see it it's down there so what I'm going to do is fill a Piping Bag with a bit of this cinnamon buttercream spread a little bit of cinnamon buttercream right onto your carrot cake so spread a nice layer of cinnamon buttercream then take your Piping Bag and we're going to make a cinnamon buttercream fence just pipe around the perimeter this fence is going to hold in mainly our carot and it will sort of stop our Apple wedges from poking out the side so when we ice this cake we don't have to keep shoving them back in and what I like to do is sort of fan them in the cake basically just pick up your apples and think of a clock and fan them within your fence overlap a little bit to fill in your little Gap in the middle just take two apple slices and overlap them and now something so beautiful is going to happen oh girl yeah baby girl I saw your caramel sauce and I thought you were looking so fine girl you're just going to take this caramel with your wooden spoon and just drizzle it over your apples in a circular motion and try not to send any over the fence I love the way you drizzle that caramel right over them apples you know one layer is Never Enough for how to cake a cake we've got to repeat this whole thing one more time you could check if you're aligned by just using a straight spatula and smoothing out that buttercream let's spread another layer of cinnamon buttercream time to pipe another buttercream fence and now back to our sauteed apples and Fanning them around this second layer the best thing about Fanning your apples in your cake is it creates a lot of nooks and crannies for your caramel to fall [Music] into now we're going to place our final carrot cake layer right on top and then we're going to Crum coat this beautiful fall Harvest cake so start by just smoothing out your fence your buttercream fence now that this cake is nicely crumb coated it's important to chill it in the fridge for 30 minutes to get this crumb coat nice and hard before we ice it one more time my cake is cool you can tell just by touching your buttercream and it doesn't come off on your fingers and now we're ready to ice this cake just take some more of your cinnamon buttercream I'm just using a straight spatula cake icing spatula it's okay if this cake looks rustic and homemade I think that's kind of a part of fall and Thanksgiving so just put some buttercream all around we don't want to see any carrot cake or apples poking through the sides to smooth your top what I like to do is just sort of pull in this excess to the center of the cake and wipe off your spatula every single time I want this cake to have a bit of texture so what I'm going to do is use my spatula and just create Lines within the buttercream so take your spatula using the tip of it hold it upright and just go back and forth within your buttercream in small sections so you're creating almost buttercream waves when you're happy with your texture once again just bring all your excess buttercream to the center of the top of your cake this cake looks great already so let's get it in our fridge for half an hour and get it nice and [Music] cooled high five oh I missed oh I got to go downstairs is okay we're back I'm going to move my cake onto this beautiful stand I'm going to use an offset spatula we want to get it off this gold cake board we're going to lay our plums on top of the cake in the same fan pattern that we did with our apples inside the cake going to just fill in this hole with my last little bit of cinnamon buttercream just to give my plums a little bit of a [Music] stage time to drizzle more caramel I want my caramel to be a little more runny than this so I'm just going to pop it in the microwave for 15 seconds I love the way you microwave that caramel you know the other night when I called you and you were microwaving caramel although we heated our caramel a little you definitely don't want it to be hot cuz you don't want it to start to melt the buttercream around the sides of your cake it's not hot at all but it is more runny and now it's time for the [Music] [Music] drizzle now that's a fall Harvest cake this is my favorite part of how to cake it I'm not going to carve this turkey but I am going to carve this cake I don't know where to begin I need some apple I need some cinnamon buttercream I need some caramel this is the perfect fall Harvest cake it's like I'm walking through an orchard filled with cakes guys I think I'm done see you next time I saw you drizzling that caramel over that fall Harvest cake and I thought I need to subscribe to how to cake it yeah that'll make my life better

Channel: How To Cake It

Views: 1,903,474

Keywords: Yolanda Gampp, Yolanda Gamp, How To Cake It, Cakes, Cake, Sugar Stars, How To Cake It By Yolanda, Buttercream, Vanilla Cake, Chocolate, Vanilla, Recipe, Chocolate Cake Recipe, Simple Syrup, Fall, Thanksgiving (Holiday), Fall REcipe, Carrot Cake (Dish), Carrot Cake Recipe, Apple, Plum, Cinnamon (Ingredient), Fruit (Food), How-to (Website Category), carrot cake, fall cake idea, caramel carrot cake, fall cake, fall harvest cake, thanksgiving cakes, autumn cake

Id: 7ox7EePH51w

Length: 16min 0sec (960 seconds)

Published: Tue Sep 29 2015