The cover star of our December 2024 issue.
First up, theWhipped Cream Frostingits light, airy, quick, and sturdy.
And last but not least, theBrown Butter Cake!
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
Nutty, indulgent, subtle, dreamyits literally the perfect cake.
A hint of spice teases you with holiday flavor, but still allows the rich butter to shine.
Using a serrated knife, trim domed tops off cake layers; discard trimmings.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
Remove and discard parchment paper.
Pipe a 1/2-inch-tall border of frosting around edge of cake.
Spread half of the filling (about 3/4 cup) evenly within border.
(Set aside frosting in piping bag.)
Top with remaining cake layer, cut side down.
Spread a very thin layer of frosting over top and sides of cake to form a crumb coat.
Chill, uncovered, 30 minutes.
Spread remaining frosting in bowl or container over top and sides of cake using an offset spatula.
Pipe a small dot of frosting in center of each poinsettia; arrange gold dragees in centers.
Tuck in fresh bay leaves as desired.
Remove dragees and fresh bay leaves before eating.
