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Toffee Temptation Cake

Still-warm-from-the-oven cake is brushed with sticky-toffee sauce and filled with brown-sugar buttercream to create this confection by Wendy Kromer.

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  1. Place one cake layer on a corresponding-size cardboard round, then spread approximately 3/4 cup of the Bourbon Brown-Sugar Buttercream on top. Set another cake layer on top, and continue assembly until last cake layer has been added. Once tier is assembled, entire tier may either be drizzled with the remaining Toffee Sauce or frosted with the remaining buttercream. Drizzle sauce onto each slice of cake.


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