Hi Christina! So happy you loved it. Thank you for the feedback!
]]>Hi Christina! Yes, it will work fine in three 6″. Baking time may need to be adjusted.
]]>Hi Christine! Yes, the cake and frosting can be made in advance:
For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.
For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using.
If just a day in advance you can leave them both out at room temperature covered in plastic wrap. The cakes are easier frosted if they are chilled though.
The candied hazelnuts should be made just before serving. Do not refrigerate these. https://livforcake.com/candied-hazelnuts/
]]>Hi April! So happy you loved this recipe. Thanks for all your tips and feedback!
]]>For the Nutella buttercream:
1) I used ONLY 1 CUP of powdered sugar— turned out just the right amount of sweet!!
I noticed a lot of cake recipes overdo it on the sugar, no matter how highly rated it is.
2) also, i didn’t sift the powered sugar; didn’t change the buttercream!
3) i ran out of unsalted butter so instead of using 2 cups(4 sticks),what the recipe calls for, I instead used 1.2 cups (3 sticks) of unsalted butter. Still great and enough to ice the cake !
Vanilla cake portion:
PERFECTION, just had to bake for 40 min in my new oven. Test with toothpick to center, make sure it comes out clean.
Tip : if you don’t have “large eggs”, you can compensate by just adding an extra egg.
( “3 large eggs” —> use 4 regular eggs)
Hi Roksi! I cut each of the cake layers in half horizontally after they cooled.
]]>Thanks!
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