Comments on: Salted Caramel Pear Cake

By: Leila

Leila — Fri, 22 May 2020 15:24:09 +0000

What would be the measurement for a 6″ round cake? With 2 layers of icing?

By: Ashley Hart

Ashley Hart — Tue, 31 Dec 2019 01:20:43 +0000

I made two of these cakes this weekend and got rave reviews! Nothing left and I was told it was one of the best things I have ever made. This will be a go to recipe for me.

By: Cara Pearson

Cara Pearson — Sat, 09 Nov 2019 09:11:54 +0000

Hi just enquiring if it’s 160F of Celsius for the Italian meringue butter cream?

Thanks 🙂

By: Dakota

Dakota — Mon, 18 Mar 2019 01:14:31 +0000

This cake unfortunately did not pan out for me (excuse the pun). While I appreciated the flavor of the cake layers themselves and the moistness the baked in pears added, it was so crumbly (somehow without being dry) that we couldn’t get a clean slice. Everyone’s plate was a piece-meal mess which generally wouldn’t bother me but I could see it being disappointing for a birthday. Swiss meringue buttercream is one of my favorite things to make and while this one gave me absolutely no trouble (including no transitional appearance of curdling), the flavor wasn’t there to justify the extra steps. The caramel however was the biggest let down as I definitely ended up overcooking it in trying to get it to the desired temperature. I should’ve listened to my instincts and pulled it off sooner knowing I’d want to drizzle it on the cake as opposed to make candy with it as it ended up pliable and chewy. Admittedly, I bake as a hobby, not professionally, but none of these elements are new to me save for the specific flavor profile so I am not really sure I can chalk it up entirely to technique missteps.

The flavor profile intrigued me and if the caramel had turned out, maybe that would’ve enhanced the cinnamon frosting and added additional structure to the cake but, all in all, I’m glad I didn’t end up breaking this out for Thanksgiving as intended. On the plus side, caramel dipped pears on top of an iced cake look stunning but, the inside sadly didn’t measure up (OK, this time pun intended).

By: Merrie

Merrie — Sun, 04 Nov 2018 20:25:33 +0000

I’m wondering if you have ever made a larger cake with this recipe. Either sheet pan size or a large round cake.

By: Carrie Sellman

Carrie Sellman — Wed, 25 Oct 2017 13:03:17 +0000

In reply to Nicole Childers. No, I haven't, but shredded pear should work just fine if not better than diced! Either way would be good - it really just depends if you want to see the chunks of pear or not. The diced pear does have a tendency to sink so if that bothers you, perhaps go with the shredded. Let us know how it goes!

By: Nicole Childers

Nicole Childers — Tue, 24 Oct 2017 20:44:51 +0000

Hi Carrie!! I am planning to make this cake over the weekend for a birthday and wondered if you’d ever tried finely shredding the pears instead of dicing them?