2nd ANNIVERSARY ROSETTE BANANA CAKE

Sweet Baking Adventures is celebrating the 2nd Anniversary!!  Lots of sweet bakes and yummy treats and for sure many adventures!!  Here is a Banana Cake with Brown Butter filling and Rosette American Buttercream Frosting!!  

 

 

Wow !!  I can’t believe it’s been 2 years already!!!  It seems like yesterday!!  I know it sounds like a cliche but it really does goes by fast!!!  Doing this blog is really fun and yet it challenges me to try new things at the same time.   The complicated recipes (Like Croquembouche) are no easy feat but once I made them, it was so satisfying and it’s really not too complicated.  I just have to practice again and again.  It’s really just a learning curve.  

One of the favorite things that I like about doing the blog and one of the things that I look forward to every year is 12 days of Christmas.  It was not easy and it took a lot of planning but boy did I have fun!!  

So for this year’s anniversary, I wanted to do a stacked cakes.  2nd year means 2 cakes!  What to bake, what to bake…  It’s been awhile since I make fruity cakes so Banana Cake is the winner!!  When I was trying to find the filling for this cake, I actually went to an old recipe and found this brown butter frosting.  This frosting is Da bomb!!  Found a cake, found the frosting, let’s bake away!!!

This cake has 3 different recipe that you will have to make.  It does take time to make them but they are each really easy to make!!  You can make the cake just as a 2 8 inch cake, but if you are to make the same exact 8 inch and 6 inch cake like mine,  you will need to double the recipe.   

 

In a stand mixer bowl, mix together the butter.  

 

 

Add the oil, mashed banana, beaten eggs, vanilla extract and buttermilk and mix them thoroughly.

 

                    

                                            

                   

 

When it’s mixed well, gently add the dry mixture of flour, baking powder, baking soda and salt. 

 

  

Divide it between the prepared baking pan and bake for 45-50 minutes.  The 6 inch will bake faster than the 8 inch so you will have to take it out earlier.  

 

 

Yummmm …..  Doesn’t it look delicious?!?!!  Cool it off and then invert it.  

 

 

Now this frosting, is one my favorite.  It is so rich, so divine and it is soooooo easy to make.  In your stand mixer bowl, mix together the powdered sugar, vanilla extract and heavy cream.  

 

 

Heat up the butter it it becomes brown but not burned.  It browns fast so stay close to the stove!!

 

 

Gently pour the brown butter into the mixer and mix thoroughly.  

 

 

To do the crumb coat of the cake, first put a dab of frosting on the cake round.  

 

 

Put the cake on top and spread the brown butter filling. 

  

 

Put the second layer on top and spread the frosting all around the cake.  Chill before putting on the frosting.  

 

 

As for the buttercream, make the batch and divide it into 2 bowls.  Color each one to your desired color.  

 

 

Gently pipe the rosette all around the cake. 

 

 

And voila !!!  

 

 

Thank you to all my readers for following my adventures!!!  See you in many more adventures to come!!

 

Happy Baking!!!