Happy belated birthday! That cake sounds amazing — I’m intrigued about the olive oil buttercream. Do you have a go-to olive oil — I find there’s such a variety and some are more flavourful than others. Also, who is pie-averse? I’d be reevaluating that friendship — I think Homer Simpson said it best (and I’m paraphrasing here) “You don’t win friends with salad and, you certainly don’t win them by hating pie.”
Dying to make this cake – the buttercream calls for “2 ½ sticks (1 1/2 cups) unsalted butter,” but that would be 3 sticks of butter… Do you remember what you used?
Hi Kris- I, more often than not, have California Olive Ranch at home- which isn’t especially punchy. I happened to have something else I got as a gift for this. Might be a good use for one of those olive oil shops that seem to be in certain kinds of towns, where you can try a bunch.
Sally- I did the 2.5 sticks because I had made the other recipe first and figured it was correct.
This cake looks and sounds terrific. I looked at the Apple/Rye/Hazelnut recipe and some people thought it was too sweet. What did you think? I’m putting both of these recipes on my short list for baking soon. My favorite olive oil comes from Vincenzo Di Folco in Arpino, Italy. It’s a place I’ve visited a couple of times with cooking school, back when we could all travel. Somehow it clears customs quickly. http://www.agricoladifolco.it
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kris says:
November 1st, 2021 at 1:04 pm
Happy belated birthday! That cake sounds amazing — I’m intrigued about the olive oil buttercream. Do you have a go-to olive oil — I find there’s such a variety and some are more flavourful than others. Also, who is pie-averse? I’d be reevaluating that friendship — I think Homer Simpson said it best (and I’m paraphrasing here) “You don’t win friends with salad and, you certainly don’t win them by hating pie.”
Sally says:
November 1st, 2021 at 5:02 pm
HAPPY birthday!!!
Dying to make this cake – the buttercream calls for “2 ½ sticks (1 1/2 cups) unsalted butter,” but that would be 3 sticks of butter… Do you remember what you used?
Tim says:
November 2nd, 2021 at 9:51 am
Hi Kris- I, more often than not, have California Olive Ranch at home- which isn’t especially punchy. I happened to have something else I got as a gift for this. Might be a good use for one of those olive oil shops that seem to be in certain kinds of towns, where you can try a bunch.
Sally- I did the 2.5 sticks because I had made the other recipe first and figured it was correct.
Louise says:
November 6th, 2021 at 2:53 pm
This cake looks and sounds terrific. I looked at the Apple/Rye/Hazelnut recipe and some people thought it was too sweet. What did you think? I’m putting both of these recipes on my short list for baking soon. My favorite olive oil comes from Vincenzo Di Folco in Arpino, Italy. It’s a place I’ve visited a couple of times with cooking school, back when we could all travel. Somehow it clears customs quickly. http://www.agricoladifolco.it
Greg says:
November 14th, 2021 at 8:30 am
Happy Birthday! in these times that sounded like a perfect way to spend the day.
That cake is beautiful! Love the look.
Luisa says:
November 22nd, 2021 at 7:40 am
Happy belated birthday! Bronwyn’s cakes are so unbelievably beautiful!!