Comments on: Chocolate Dulce de Leche Cake

By: Olivia

Olivia — Tue, 21 May 2024 16:30:43 +0000

In reply to Sally.

Hi Sally! Swiss meringue buttercream it not for everyone. Especially if you’re used to something like an American buttercream it can taste very buttery. That being said, it should not taste like you’re eating straight up butter and if you found it too buttery using only 1/2 cup I wonder if something went wrong along the way. I have a detailed tutorial for it here with tips and troubleshooting:https://livforcake.com/swiss-meringue-buttercream-recipe/

By: Sally

Sally — Mon, 20 May 2024 22:13:19 +0000

The cake was delicious! Thank you. However the icing called for too much butter. I ended up using 1/2 cup of butter instead of the 1.5cups and found the icing too buttery. In future, I will not add any butter and enjoy the meringue icing as is.

By: Olivia

Olivia — Tue, 12 Mar 2024 15:56:19 +0000

In reply to Pam Williams. Hi Pam! This cake should actually rise a LOT, almost double in size. So I suspect either one or both of your raising agents are expired.

By: Pam Williams

Pam Williams — Sat, 09 Mar 2024 20:34:10 +0000

Cake didn’t raise at all. Very disappointed

By: Olivia

Olivia — Wed, 06 Mar 2024 17:32:22 +0000

In reply to Sandra Hussey. Thank you! I'm so happy you like my recipes :) I hope the Tiramisu cake was a hit!

By: Sandra Hussey

Sandra Hussey — Sun, 03 Mar 2024 00:45:22 +0000

In reply to Olivia. Thank you, I made the cake a few years ago and it was great but I couldn't remember if I used the Dutch cocoa powder. Just made the cupcakes as I mentioned and they were great too! Thank you for your great recipes, I have made a few others like the Nanaimo cake for my daughters birthday and the blueberry banana one too for my grandsons 1st birthday. Tonight I am making the Tiramisu for my sons 30th birthday!!

By: Olivia

Olivia — Thu, 29 Feb 2024 17:33:02 +0000

In reply to Sandra Hussey. Hi Sandra! It will be fine to use regular.

By: Sandra Hussey

Sandra Hussey — Thu, 29 Feb 2024 15:52:20 +0000

Hi I am about to make this cake but in cupcake form. I do not have Dutch- processed cocoa powder only the natural one. Will it make that much of a difference?
Thank you

By: S Snead

S Snead — Wed, 14 Feb 2024 18:05:23 +0000

In reply to Olivia. Thank you! I’m at 5300 ft. I will checkout the link you provide. Thanks again…great recipe!

By: Olivia

Olivia — Mon, 12 Feb 2024 23:48:25 +0000

In reply to S Snead.

Hi S Snead! I’m so happy you loved it. High Altitude baking is tricky because it depends on how high up you are. You will need to make some adjustments to the recipe and it might take some experimentation on your part. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html

Here are some general guidelines if you’re at 3000ft:
• Increase the oven temperature by 15-25F 
• Decrease baking time by 5-10mins. 
• Decrease sugar by 1 Tbsp per cup 
• Decrease baking powder by 1/8 tsp per cup 
• Increase liquid by 1-2 Tbsp per cup • Add 1 Tbsp of flour

If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Again, it will require some experimentation but hopefully this was helpful!