3 - 4apples cored and cut into 1/2-inch pieces, I prefer honey crisps
For the Buttercream:
1teaspooncinnamon
1/4teaspoonginger
1/4 teaspoonall spice
1/4teaspooncardamon
1poundconfectioners' sugar
3/4cupbutterbrowned
3teaspoonsvanilla
1/3cup cream
For the Caramel:
1cupbrown sugar
5tablespoonsbutterunsalted
1/2cupcream or half and half
1tablespoonsvanilla extract
pinchof salt
For the Apple:
1/4cupfondant
red food coloring
green food coloring
Instructions
For the Cake:
Sift and whisk together the dry ingredients
Mix together the wet ingredients until well combined in a large bowl or stand mixer.
Gradually mix in the dry ingredients until combined.
Fold in the apples.
Divide the mixture evenly into four three 6inch pans, which have been buttered and floured. (I always use cake strips too)
Bake at 350F for approximately 40 minutes or until centers are done.
For the Buttercream:
Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Transfer to a bowl to cool to room temp, add confections sugar, cream and vanilla.
Add spices last.
For the Caramel:
Combine ingredients in small pot.
Heat over medium-low heat while whisking
Cook for 7-8 minutes
For the Apple:
Bake the half circle cake pieces in semi-cricle cake pan for about 12 minutes. Remove them, let sit.
Trim tops and pipe buttercream in between to halves to assemble a sphere.
Cover the outside in buttercream and freeze.
While in the freezer, roll out fondant. Add red food coloring to fondant create skin. Add green food coloring to fondant to create a stem.
Cover the apple in red fondant and shape a leaf with the green.
Add the stem from a real apple and a fondant leaf. Dip apple half way in caramel and place on top of cake.
For the Assembly:
Place on cake stand. Pipe butter cream and caramel ganache between each layer.
Finish off with dripped caramel ganache.
Add apple to center.
Video
Notes
If you try to make this apple remember to chill the apple before you smooth it. That way you can handle it without things falling apart!
If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a wholeblog post on it so check it out if you’re interested!