Apple Pie Cake

6 lbs Yo's Ultimate Vanilla Cake Batter
1/2 cup White Granulated Sugar
2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
6 Granny Smith Apples
2 Tablespoons Unsalted Butter
1/4 Cup Brown Sugar
Simple Syrup
Italian Meringue Buttercream
2 1/4 lbs White Fondant
Wilton Ivory Icing Color
Wilton Buttercup Yellow Icing Color
Icing Sugar
Silver Highlighter
Clear Food Grade Alcohol (like white rum or vodka)
Silver Luster Dust
2 Tablespoon Raw Sugar

Item Name:	Availability:
Two 3 x 9 round pans, lined with parchment
Saut Pan
Vegetable Peeler
Apple Wedger
Cutting Board
Wooden Spoon
Ruler
Serrated Knife
Small Serrated Knife
Small Offset Spatula	Add to Cart - $10.99
Small Icing Spatula	Add to Cart - $10.99
Rolling Pin
Paring Knife
Tin Foil
Sculpting Tool
Paint Brush
Star Cutter
Brle Torch
Simple Syrup Squeeze Bottle	Add to Cart - $19.99

Preparation

Mix Dry Ingredients

In a bowl, mix together the white granulated sugar, 2 teaspoons cinnamon and nutmeg until combined. Set aside.

Prepare Batter

Prepare the 6lb portion of Yos Ultimate Vanilla Cake batter. Pour the batter halfway up both of your 9 round pans. Sprinkle the sugar and spice mixture on top. Use a knife to swirl it. Pour the rest of the vanilla cake batter on top, and smooth the surface.

Bake Cake

Bake for 50 minutes at 350 degrees, always check that your cakes are done using the toothpick test. Let cool completely in their pans.

Prepare Apples

Peel and core the apples. Then use the apple wedger to cut them into even slices. Mix together your brown sugar and teaspoon cinnamon in a small bowl. Saut the apples in butter and cinnamon sugar over medium high heat. Cook for approx. 30 minutes. Set aside.

Level Cakes

Remove cakes from the pans, and level them. Remove the caramelization from both the top and bottom of the cakes.

Prepare Simple Syrup

Prepare simple syrup and soak both cakes. Lay cakes syrup side down.

Prepare Buttercream

Prepare the Italian Meringue Buttercream, and spread a layer on one cinnamon spice vanilla cake. Place the second cake on top. Chill for 10 minutes.

Carve Cakes and Crumb Coat, and Chill!

Using an 8 round cake pan as a guide, carve down the cakes with a serrated knife to make an a-line shape. Crumb coat and chill for 20 minutes. Ice again, and chill until you are ready to decorate.

Dye Fondant

Dye 2 lb of fondant a pastry colour using Wilton Ivory Icing Colour & a bit of Wilton Buttercup Yellow Icing colour. Roll out the fondant to an thick and use it to cover the bottom of the cake, cutting away any excess.

Fold Tin Foil

Take tin foil and fold it into an accordion pattern, pressing it around the fondant to make it look like a pie plate. Using a sculpting tool, accentuate the pie plate pattern by pressing in lines.

Paint Fondant Pie Plate

Mix the silver highlighter with a bit of clear food grade alcohol. Paint the entire fondant pie plate. Once dried, use regular silver luster to dust on another coat.

Flip the Cake

Sandwich this cake with another cake board and flip it.

Prepare Fondant Pie Crust

Take some remaining pastry coloured fondant and roll it into two tubes that are about half an inch thick. Pinch them with your fingers to crimp it into a v-shape. Place them on top of the cake. Pinch the tubes together to hide the seams.

Pile on Apples

Pile the top of the cake with the cooled apples, layering them across the top. Take the apples all the way to the borders of the fondant pastry. Spoon on the remaining apple juices, being careful to avoid getting juices on the fondant.

Create Lattice Design

Take the remaining pastry coloured fondant, and roll it out to an thin. Cut the fondant into strips for a lattice. Weave a lattice with your fondant strips. Cut out three stars of pastry fondant to add a bit of extra flair.

Paint Fondant

Mix a bit of Wilton Ivory Icing Colour with clear food grade alcohol, and paint the fondant to make it look freshly baked.

Sprinkle Sugar

Blend the raw sugar with cinnamon to make the sugar look darkened and toasty. Sprinkle this over the pie.

Brulee Pie Crust

Using a light setting, brle the ends and the lattice of fondant pie crust.

Congratulations!

If all went well, you should see something that looks like this...