Comments on: Honey Walnut Cake https://livforcake.com/honey-walnut-cake/ Classic Cake Recipes with a Modern Twist Thu, 05 Sep 2024 00:09:24 +0000 hourly 1 https://wordpress.org/?v=6.6.2 By: Olivia https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-95957 Thu, 05 Sep 2024 00:09:24 +0000 https://livforcake.com/?p=19543#comment-95957 In reply to Ebony.

Hi Ebony! Yes, I think it would probably work fine.

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By: Ebony https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-95917 Wed, 04 Sep 2024 06:16:16 +0000 https://livforcake.com/?p=19543#comment-95917 In reply to Olivia.

Would this cake work with macadamias instead?

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By: Olivia https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-71405 Tue, 22 Feb 2022 22:20:08 +0000 https://livforcake.com/?p=19543#comment-71405 In reply to Thomas.

Hi Thomas! That sometimes happens to me too. I don’t know exactly why other than it’s a break in the emulsification of the ingredients. I think usually when they are added too quickly. Split cake batter isn’t the end of the world though. The cake may bake up slightly more dense but otherwise you shouldn’t be able to tell the difference 🙂

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By: Thomas https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-71375 Mon, 21 Feb 2022 17:55:49 +0000 https://livforcake.com/?p=19543#comment-71375 Why would my batter be split, I’ve measure everything correctly but as soon as I start adding the dry and wet ingredients the batter splits??

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By: Olivia https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-68746 Fri, 09 Jul 2021 21:24:15 +0000 https://livforcake.com/?p=19543#comment-68746 In reply to Villy.

Hi Villy! You can use one of these frostings instead: https://livforcake.com/simple-vanilla-buttercream/, https://livforcake.com/ermine-frosting/

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By: Villy https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-68742 Fri, 09 Jul 2021 17:57:47 +0000 https://livforcake.com/?p=19543#comment-68742 Hi there! Was hoping to make this cake for my husband’s birthday but have a question regarding the Swiss meringue, would the frosting work if I omit the egg whites so it’s just a classic buttercream frosting? Thanks!

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By: Rachel https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-64549 Wed, 13 Jan 2021 18:45:35 +0000 https://livforcake.com/?p=19543#comment-64549 5 stars
Love this recipe! Used it with another of Liv’s recipes:
Made this cake but subbed the honey with maple syrup.
Made her Brown Sugar Swiss Meringue Buttercream from the other walnut cake!
Added maple glazed walnuts for decoration.

So good! Every recipe from this blog is amazing!!

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By: Olivia https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-62716 Fri, 13 Nov 2020 17:35:16 +0000 https://livforcake.com/?p=19543#comment-62716 In reply to Deborah Chapman.

Yay! I’m so glad you loved both loved it 🙂

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By: Deborah Chapman https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-62697 Fri, 13 Nov 2020 02:12:08 +0000 https://livforcake.com/?p=19543#comment-62697 In reply to Olivia.

Thanks for the icing tips, Olivia. I did try a damp towel under the bowl. As for how I liked it… I loved it! And the birthday girl loved it. She brought over a big piece for me and it is delicious! It slices beautifully. Since the SMBC is so rich, I like thin slices and I have no problem making them less than 1/2” thick. I hope I have another occasion to make this cake.

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By: Olivia https://livforcake.com/honey-walnut-cake/comment-page-1/#comment-62690 Fri, 13 Nov 2020 00:11:45 +0000 https://livforcake.com/?p=19543#comment-62690 In reply to Deborah Chapman.

Hi Deborah! I haven’t tried that myself but I would try right after it comes off the heat — switch it to a different bowl and then whip. You could also put a bag of frozen peas under the bowl to help speed the cooling process. I do that sometimes! As long as the meringue is thick, stiff, and glossy, it’s good to go, it just needs to cool before adding the butter. Let me know how you like the cake!

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