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Comments
Gael L.
Amazing!!
ARETI K.
Long but worth it! I used Ricardo's génoise recipe from his maple raspberry roll instead. I just love that recipe to bits. For the buttercream step, please use a large pot as it really bubbles and froths. It took quite a bit of time to reach 117 celsius. This buttercream is impossible to make without a thermometer. There is no visual aid to help you know when to stop heating. I only used 3 layers as I did not have enough buttercream for the 4th. I guess I layed it on thicker? Best buttercream I've ever had.
Sheila B.
Excellent!
Cherie S.
This cake is amazing! Thank you for sharing so we can enjoy it. Easy to make but tastes like you spent hours. I had maple flakes on hand and sprinkled them on top of the frosted cake.
Razak M.
It's heavenly delicious !
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