Tag Archives: sweet potato

Sweet Potato Cake

This is the best cake I have ever made.

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Seriously.

I know I say it every post, but seriously, this cake is a bit of a miracle. I mean there’s a lot going on.

The cake is sweet-potato, with a generous amount of cinnamon and ground ginger, and finely chopped crystallized ginger.

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The filling is toasted marshmallow. Yes. Toasted marshmallow. I don’t think I need to elaborate any further.

The frosting? Brown-sugar-cinnamon Swiss Meringue Buttercream. The amazing thing is that swapping brown sugar in for the white sugar usually used in SMB makes a massive difference in the flavour. It adds a certain sense of warmth, and the addition of cinnamon just takes it to the next level.

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To finish it all off, there are the candied pecans. Sprinkled over the top of the cake, they add a crunch and nuttiness that just finishes the whole thing off.

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As I said, there’s a lot going on in this cake and the miracle is that all the different elements don’t just work together, they literally sing.

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Yes, I went there. I referred to food as singing. But it’s appropriate. Think of the flavours as different harmonies, and when they come together it’s pretty amazing.

Ok, I took it too far. I’ll stop with the bad analogies.

Now.

So I served four desserts at Thanksgiving, and this is the one that was finished off first. This cake earned me more compliments than anything else I made. The cake itself is light, moist, sweet, lightly-spiced, and unique. The toasted marshmallow filling is reminiscent of campfires, and the mildness compliments the cake’s complexity. And the frosting… Well it’s Swiss Meringue Buttercream. Lightly, floaty, not too sweet, with a depth and complexity that comes from the use of brown-sugar and the addition of cinnamon which ties it to the rest of the cake. The pecans just take the entire thing over the top, from outstanding to life changing.

As I said, this was the best cake I’ve ever made.

This cake takes a while. I baked it on Tuesday and froze it wrapped tightly in two layers of plastic wrap. I made the frosting on Wednesday, and made the filling and completed the assembly on Thursday (Thanksgiving day) morning.

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And yes, you have to split the cake layers. Yes, it’s terrifying, but as you can tell from the picture above I didn’t do a perfect job and I still pulled off an awesome cake. So don’t stress it too much. Frosting can cover up all kinds of mistakes.

But it was worth it. Absolutely, 100% worth it.

Once again, I made no changes to Sweetapolita’s outstanding recipe, so the next time you need a show-stopping cake to make, make this one.

There will be miraculous music, I promise.

I lied when I said I was done with bad analogies. I’m sorry. Ok, that’s a lie too.

Just make the cake, it’s a really, really good idea.

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