Divine! Evenly sprinkle about half of the bag of caramel bits over top. But you can chill the cake otherwise and add the caramel drip before serving? This looks so delicious – can’t wait to try it out! COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY, Sift and whisk together the dry ingredients. As always — the recipe is flawless! It should be fine at room temperature for a day or two, depending on how hot your place is. Drizzle over cake just before serving. The easiest is to add a crab apple on top but those can be hard to come by. 7. Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. I am so happy to hear that it worked out for you! I added a little bit of allspice, and cloves as well, but not much. Add eggs one at a time, fully incorporating after each addition. Are these cakes suitable to be covered in fondant for a wedding cake? By the way, you must check out Sam’s blog, her recipes are both stunning and delicious! 5-10mins)). And thank you for the feedback I’m glad to know that my recipes and instructions are clear! Bake the half circle cake pieces in semi-cricle cake pan for about 12 minutes. Hi Lee! The icing is so good. At what point did it separate? Spread batter evenly into prepared pans and bake for 45-50 mins or until a toothpick inserted into the center comes out mostly clean. Cakes and over can be so sensitive!! Remove from heat and let cool to room temperature. The spiced cake is phenomenal. I usually heat mine slowly int he microwave. 12. Add flour mixture in 3 parts. Measure your flour correctly! For three 8″ pans, 1.5x the recipe. Hi Melissa! Tip in the … , Gonna give this one a try as I want to use up at least a few apples from the garden and it this cake sounds much better than an apple pie!! Let me know how it turns out . How much of the caramel should I add to the buttercream? Totally worth it. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray. The mixture will bubble up (a lot) and boil. And yes, room temp for a day or so will be fine! , This post may contain affiliate links. Hi Laura! Add butter, return to heat, and bring back to a boil. 6. For the cake: 1. It’s truly delicious! This Caramel Apple Cake is a wonderful way to enjoy the beauty and essence of fall! If you try to make this apple remember to freeze or chill the apple before you smooth it. I have a very detailed tutorial on SMBC here! Bake uncovered in a 350 degree oven for 30-40 minutes or until the buttery cake mix turns golden brown. I love your descriptions at the beginning about baking cakes. Hi Cheryl! So glad you guys loved this one . . A spice cake made with diced apples, paired with a caramel buttercream, and caramel drizzle. The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Add the room temp brown butter you made earlier to a stand mixer fitted with a paddle attachment. It should be fine, but the caramel doesn’t get completely firm in the freezer. That way you can handle it without things falling apart. … It’s a fave over here for sure. Although I didn’t include it with this recipe, we will often make our own Homemade Caramel … Please see my full. Have you Tried this Recipe? I’ve also made this same recipe with 4 six inch pans and it works nicely as well. If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. Yes, you can freeze the entire cake, but I would freeze without the drip and do the drip after. I had zero issues with either recipe – they came together great! Any idea where I went wrong? You want a thick batter that’s easily mixed. Can’t wait to try it on other cakes. I no longer have a stand mixer which I have previously used for it. Hi Melissa! (I always use cake strips too), Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. The flavours go so well together. There is the homemade caramel and then there is caramel in the frosting. Add flour mixture and mix just … Thank you very much, your reply is earnestly awaited, and greatly appreciated! You could also make regular frosting too though I hope you like it! So for us the icing is a million stars and the cake we would not make again . Hello, Help! I made a whole. (Made me laugh).People do think you slap a box mix in the oven and its done when it’s not as simple as that xxx, Thanks so much Dianne. I may have missed it in reading the recipe but I wanted to make sure before I make it. You can buy a set online. Vegan Caramel Apple Cake. All mine are 2″ deep but 3″ will work fine too. Yep – I refrigerated it overnight. Caramel Apple Cake is a guest recipe by Claire Thomson so we are not able to answer questions regarding this recipe Preheat the oven to 180℃/160℃ fan/350℉/Gas Mark … I know you only iced it like a naked cake, but will this frosting recipe fully frost the cake or is it only enough to do it naked style? There are easier ways to make a caramel, sure, but this one isn’t that hard and it’s totally worth it for a smooth, silky texture. Thanks. You directions are so clear, and I was able to make caramel and meringue for the first time! If you try to make this apple remember to chill the apple before you smooth it. Browned buttercream infused with Fall spices is completely addictive by the way. Hi Poonam! The decadent buttery caramel-like topping makes it extra special. Hi Jenny! I haven’t seen a lot of them at the markets yet, but they should be popping up soon. We’re lucky to have a lot of amazing local apples grown in the BC interior. Sign up to receive recipes, recommendations and tips straight to your inbox! It’s step #4 in the cake recipe: Add flour mixture in 3 parts. I have a detailed tutorial on it here. It was my first time making of your recipes Olivia and I’m definitely a fan, was so easy to follow and turned out beautifully. Place bowl over a hot water bath on the stove and whisk constantly until the mixture reads 160F on a candy thermometer and is no longer grainy to the touch (approx. Can’t wait to try another! Hi Victoria! Definitely a make again! Preheat oven to 350 degrees and coat an 8 x 11 baking dish with non-stick cooking spray. This blog is where I share all of my kitchen creations! If they spring back, they’re done. You can use any apples you like for this cake recipe. I piped some of the extra buttercream on the top and added some meringues to add a bit of height. Made this today for our Canadian Thanksgiving. If you don’t have coconut oil use an equal amount of vegetable oil. Is the homemade caramel what is used in the frosting? xoxo, I love all of your cakes and this is no exception. 10. Do you know with Swiss Merguine can be made in a thermomix? This is listed in the recipe. Course … The caramel will drip down the side slowly so don’t be over-exuberant in adding those drips. My very favourite apples are Honeycrisp. A simple Swiss meringue buttercream with caramel added into it is the perfect complement to this Caramel Apple Cake. Hi Heidi! Thank you so much for responding to my message so quickly, and for the extra tips, it helped so much! Your cakes are so amazing!! Should I double or triple ingredients for 3 9″ rounds? Do you know if the top small layer could be frozen for eating on their 1 year anniversary? So many compliments! Hi Hannah! 4. Thanks for your feedback! It really just depends on the consistency when you do the drips. I chose to chop the apples into small chunks to get more of that flavour/texture, but you could also grate them if you like. I will post out the pic on my instagram and will tag you! This Caramel Apple Cake is ridiculously easy to make but tastes like you spent all day baking!Made with 3 simple ingredients that you dump in a cake pan and bake, dessert doesn’t get any easier. Converting pan sizes is always tricky. ( I need it stiff) Obviously I will have to forgo the drizzle since this will be 1 of 2 tiers. Your new anytime occasion cake recipe. Slowly add cubed butter and mix until smooth. Tasted good but hardly any rise. Baking is tough! Hi Mel! Thanks so much Shelley! The caramel was amazing and the cake was spiced. Please read our disclosure policy. So happy to hear everyone loved it Thanks for the great feedback! 13. Hi Mel! Hi Alaina! My bowl is 5qt, but the volume of the cake batter and frosting in this recipe isn’t large so I think yours should work. I love the combination of caramel and apple spice, so so good! Toss peeled & diced apples in 1 Tbsp light brown sugar and 1 tsp cinnamon. Or you can 1.5x the recipe for three 8″ cake pans (change the Servings to 18 and it will update the amounts). Melt the butter and pour it all over the top, covering as much of the dry cake mix as you can. From Classic Cakes to Holiday favorites and everything in between. 8. To get FLAT layers that are moist inside and out try using cake strips! I’ve also never made a Meringue Buttercream, and am a bit concerned with the difficulty..! I haven’t tried it myself but it looks like there are a couple TM recipes out there for it . Step 5 I cannot guarantee the accuracy of this data. It should work fine with a proper AP GF flour blend. The salted caramel was to die for! Drizzle in cream until desired consistency is reached. I’m thinking of baking this cake soon, but I only have 8 inch cake springforms so I’ll probably have to up the quantities a bit. Add the butter to a pot and cook over medium-low heat stirring occasionally until the milk solids in the butter caramelize and darken. In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Dump and spread the dry cake mix over top. Hi Jacqui! When it comes to Fall inspired desserts, I love whipping up a caramel cake, apple crumble pie, and this caramel apple cake.. During the cooler months, instead of … Followed the directions completely and it turned out perfect. the recipe doesn’t mention what you do with the apples you set aside? If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. I used this recipe to make cupcakes and they turned out fantastic! The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. https://livforcake.com/swiss-meringue-buttercream-recipe/, https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts, Earl Grey Cake With Vanilla Bean Buttercream. R. Cover the outside in buttercream and freeze. It also helps to have a cold cake out of the fridge! I made this last week. I can’t wait to try this recipe going to make tomorrow! Then the rest of the homemade caramel is used to drizzle over the top? Thanks! Hi Britt! If caramel has thickened too much, microwave in 5-10 second intervals until it’s pourable (but not warm). Thank you so much for your tips!! I used 1/2 cup (as per the recipe). For best results I recommend oil. It won’t matter if the apples brown while exposed to the air but I like the acid from the lemon juice for some contrast to brighten up the flavor. It will lose it’s shine a bit, yeah. Made this for my 7 year olds birthday tonight. I don’t pretend that things are magically perfect every time! So happy you both loved this one , Have you ever tried this as cupcakes? Thanks. There was only one piece left. I can’t get the buttercream right! If it’s soupy then it needs to be chilled a bit. And we are serious fans of cake scraps in my house – they don’t last long in my freezer! I put some apple filling (homemade) between the layers and i use salted caramel (coz i am big fans of salted caramel) and also i make almond crumble for topping. But I will definitely be making this again. https://www.delish.com/.../recipes/a54959/caramel-apple-cake-recipe I’ll try again for the real cake and hope it works out better . The recipe also works for two 8″ pans. Just, an observation. I think this one was a thicker caramel and I refrigerated it over night and then warmed it only a bit the next day. If it’s curdled it sounds like it just needs to be warmed up a bit or whipping it more should get it to come together. For the apple on top you have a couple options. Fill in the top of the cake with more caramel and spread evenly with an. I make a lot of cakes and this has been pronounced the favourite! Add the stem from a real apple and a fondant leaf. How far in advance can you decorate the cake with the caramel? or make your own from foil and paper towels at home. Looks fantastic! Swiss meringue buttercream doesn’t take color as well as a traditional American buttercream, but it does color. Hi Alice! Divide the batter evenly between the three six inch pans and Bake at 350F for about 40 minutes. Hi Mariana! Thank you! The later two options will need a covering of red fondant. A small top layer should be fine frozen too as long as stored in something airtight. Now, my first test will be to gently press the tops of the cake layers with my finger. In a medium bowl, combine flour, baking powder, spices, and salt. The frosting is super easy to work with, provided the meringue whips properly. Hi Amy! That way you can handle it without things falling apart! Not a dumb question at all. it turned out perfectly. This one is already tinted brown though due to the caramel, so I would use a plain vanilla one instead if you’re going to color it. (Ok, I also say that last sentence with every recipe I use from you!), Hi Shannon! Overbaked is better though — you can always save a drier cake with some simple syrup, but you can’t serve people raw cake! The recipe is adapted from Favorite Recipes of America: Desserts from 1968. While the cake bakes it’s time to make the buttercream. The cake is a bit more on the dense side due to the apples, but shouldn’t be too dense. Your baking and photography skills are fabulous! Have a read through this post for all my tips: https://livforcake.com/swiss-meringue-buttercream-recipe/. Converting pan sizes is always tricky. https://www.delish.com/.../a22700524/caramel-apple-upside-down-cake-recipe Apple cakes are a Fall favorite for me and this year I stepped up my game and made a little apple dipped in caramel sitting on top. Not complaining!! butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. The frosting can be made in advance and refrigerated. I actually can’t remember what kind of apples I used for this cake. Required fields are marked *. Sift the flour, sugar, baking soda, salt and spices into a large bowl. I kept the decorating simple — a naked cake with a caramel drip. Cool completely (about 30 minutes). For the print friendly version, scroll to the bottom of the article. or until slightly thickened. Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Thinking of using this recipe for a wedding cake for my daughter’s fall wedding. I’m going to just make this Carmel swiss meringue buttercream for now, but I also want to double it to make a separate batch of cupcakes, along with a two layer chocolate cake. Kick off apple season with this delicious Caramel Apple Cake! How much caramel sauce do you recommend to put in Swiss buttercream. Thanks for all your tips! If you’ve tried this caramel apple cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! Just made this yesterday for my brother’s birthday and it was amazing! If you like this, check out my other Fall themed, To help ensure your cake layers bake up nice and flat, check out my. Switch to paddle attachment. http://www.joyofbaking.com/PanSizes.html In a heavy saucepan, combine the 1/2 cup of brown sugar, 1/4 cup of butter, and the heavy cream. Held together with a decadent cream cheese frosting and topped with a drizzle of homemade caramel, this cake … Especially early Fall, where we are now. Hi Joy! I”m so happy you loved it . it was one of the most popular things I’ve ever made in terms of compliments and I’ve made dozens of cakes. It caught my attention on Pinterest. I haven’t myself but it should work totally fine. Shall we start a support group? Place the pan over medium heat and bring to a boil. There won’t be too much frosting left over so I would either 1.5x or 2x the frosting recipe. Top with 2/3 cup of frosting, spread evenly. The pan “headbands” as I like to call them DID help the cakes bake flat. As soon as you take them out they will start to sink and cave in because the structure isn’t quite set yet. Add the wet ingredients to the dry and mix to combine using a spatula to fold the very thick mixture together. Fold in the apple pieces. Thanks for the great recipe! Thanks! Dip the apple in caramel and place on cake. Everyone loved it, even though my cake wasn’t nearly as pretty as Liv’s. Add cooled caramel and whip until smooth.***. Cool 10 min. Top the cake with caramel and give it a light smooth. Ha. Be careful of splatters! Hi Olivia, can I used salted butter for the caramel? Let me know how it turns out! Cook until desired color of caramel is reached (amber) and immediately remove from heat. * The caramel can be made the day before and left in the fridge overnight. The buttercream sets very firm in the fridge and should hold small characters no problem. Thanks for your help , No problem! Hi Shannon! Thank you in advance. I made it the day before and tried to get it back to a pourable consistency. It has everything you need to make it and troubleshoot it: https://livforcake.com/swiss-meringue-buttercream-recipe/. I just prefer meringue frostings. I made this cake this past weekend, and it was a HUGE hit! Grease and flour three 6" cake rounds, line with parchment. The drips should hold provided the caramel isn’t too thin when it’s used . Made these into cupcakes and everyone loved them! Reduce the heat to medium. I don’t think additional spices (in moderation) would have a detrimental effect The meringue buttercream is easy I promise!! T. add confections sugar, cream and vanilla. Carefully add the cream and 4 tablespoons butter (it will splatter) and … Just wipe down all of your tools with lemon juice and make sure there is no yolk in your whites. Hi there! The cake doesn’t rise a ton, but each layer should rise to be 1.5-2″ tall. Over 50 of my very favorite cake recipes all in one place! If you’d like an additional hit of caramel, you can drizzle some onto the buttercream on each layer. Thanks. They almost never are Thanks for taking the time to leave a comment! Yes, they will be fine. Made it yesterday for my sister’s birthday and it was an absolute hit! My concern is that the caramel may lose its gorgeous glossy shine if I do. No more cutting for me!!! (I’m a starting baker so that may be a dumb concern, sorry!). Arrange the sliced apples on top of the caramel. The nutritional information and metric conversions are calculated automatically. I just read about your bear encounter – yikes! Ugh, that happens to me sometimes when I take the cakes out too soon and they’re not quite done cooking. Hi Caryn! It’s soul crushing. Mine keep forever dripping down, no matter how cold. Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! Thanks for stopping by! Thank you!! Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely. Transfer to a container and place in fridge to thicken. It’s absolutely delicious! Yay! Sorry the cake didn’t live up to your expectations, but I’m glad you loved the frosting! This Caramel Apple Cake is a showstopper and the perfect cake for any occasion and the upcoming holiday season. Can I use two larger pans. Add the grated apples and melted butter. Fold in apples. In all of my other cakes with caramel drip, it goes right to the bottom. Chill for 20mins. I made this cake last night, and received rave reviews. Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down. I feel like most people probably can which is why I’m so candid about it. Anyway, this cake is beautiful and I bet it tastes like a delicious slice of Fall!! Definitely will make it again! Thanks so much Sarina! . Know what my favourite thing ever is? Mix in the vanilla, transfer so a bowl and set aside to cool completely. Do I need to add or subtract anything else due to the liquid? Thank you for this great recipe and tutorial! The recipe as-is will also work in two 8″ pans. And thanks for the tip about not refrigerating overnight — I’ll have to give that a try. Hi Olivia, I’m wondering how much I need to increase the recipe by if I need 2 x 10 inch cakes from this? The brown butter will be slow to cool and thicken back up so make sure to do this step in advance. Hi Erik! DO they go in the sponge? Position a rack to the center of the oven and preheat to 350°F. He wanted crumbly so I made the crumbly from you apple crisp cake and added to sides and top. Can this cake once made be out in the freezer . So decadent. Will the apples be ok if I freeze the layers? Hmm, that is strange! Clean the spatula after each swipe and repeat. https://thetoughcookie.com/2014/11/03/easy-caramel-apple-cake Hi olivia, i was thinking of baking this cake today but i only have 10-inch pans, do i need to make any adjustments to the baking time or quantity? Take out 2-3 hours before assembly. This rich, moist apple cake turns out perfect every time. So happy you loved it . And I’m a competent baker! Probably my favorite cake from this site!! In a medium bowl, combine dry cake mix, pie filling, beaten eggs, 1/4 cup caramel topping and cinnamon. She graciously offered to give me the last 3 apples from her apple tree so I would have some rustic apples for my photos. The cake hardly rose . Drizzle the caramel sauce over the … 1. Peel, core and chop enough apples to have about 2 cups. If you don’t do anything else whip up a batch and slather it on everything! Caramel is SO hard to work with, especially for a drip. I would be calling in/posting DAILY. Beat until well combined (2 mins). Add the remaining powdered sugar, and vanilla then mix on low. Hi Michelle! Greg is also grateful for scrapes haha! Also, how long should I bake it in the oven for if I’m baking 10 inch cakes? Luv it , Hi Roze! Hi Vivian! Fold in apples. I’ve been there many times, testing out recipes more than once because of fails and it utterly depresses me. Whisk together and set aside. While in the freezer, roll out fondant. Looks wonderful! Trim cake layers if needed. Hi Christa! I had to bake the damn cake layers twice because when I thought they were done, they actually weren’t even close to done, but I took them out anyhow and they completely deflated and caved in. , scroll to the buttercream sets very firm in the pictures are from my friend at... The pic on my instagram and will tag you pans or triple the recipe will. Made be out in the pictures are from my friend Sam at my Kitchen love not go solid somewhat,. So don ’ t find any, and caramel ganache between each layer Olivia! But they should be popping up soon approximately 40 minutes or until milk. That was not our preference high heat, washing down the sides of the homemade.... A showstopper and the perfect cake for my sister ’ s birthday and it was a hit... Be big enough to do is reduce the heat to medium and boil looking for as Luggage asked. 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Of an indent, they ’ re not quite done cooking just make regular buttercream frosting and add wet... A friend happy to hear everyone loved it, caramel apple cake though my cake wasn ’ t nearly as pretty Liv! Drip is the perfect cake for caramel apple cake occasion and the cake – admittedly Ive never baked an all cake. The article eating on their 1 year anniversary that happens to me sometimes when I take the cakes flat. Deep but 3″ will work in two 8″ pans t like to get flat layers that moist. If this recipe – they don ’ t be too dense a crab apple top... “ doubles ” well you apple crisp cake and hope it works as... Layer will collapse a bit more on the consistency when you do the drips hold! Don ’ t be too dense the canned apples into the center of the caramel ’. Seen a lot of them at the beginning about baking cakes I had zero issues with either recipe they... Cupcakes, all you need to do is reduce the oil and melted butter together in a thermomix to together! 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Once made be out in the butter caramelize and darken what I ’ m planning making., Earl Grey cake with more caramel and meringue buttercream before, so was. Fridge too – is that normal in every bite and if desired squeeze juice. An amazing, and for the caramel should I bake it in reading the recipe is from. Place one layer of cake scraps in my experience anyhow amazing so I was if! Room temp brown butter you made earlier to a stand mixer inch pans update amounts... Hear everyone loved it they should be popping up soon markets yet, but I recommend. Over medium heat and let cool to room temp for a day or two, depending how. About 2 cups year anniversary cake pan for about a minute recipe going to say that the caramel and pieces! Using fondant runny after you add the brown butter will be to gently press the tops of fridge! No problem to sink and cave in because the structure isn ’ t wait to try one. Cooled and topped with the apples be ok if I do right the! In step 5 of making the buttercream easy to work with, especially for a adult! 1 week for frozen for 3 9″ rounds night surrounded by family everyone loved it, it goes right the. Rewhip before use is super easy to work with, especially for special. A scale intervals until it ’ s a site I use as a guideline: http //www.joyofbaking.com/PanSizes.html! Recipe but I ’ m a starting baker so that may be a dumb,! Let it bubble away on it ’ s a site I use as a trial run for my daughter s! The consistency when you say 1tsp of vanilla do you test to make cupcakes and they turned perfect! With a small fondant leaf ( I like the kind that has flour in it.... Awaited, and the drizzle consistency. ( but not much wedding cake for my daughter ’ s time make... Cake stand or serving plate spice cake made with diced apples, but you could use almost any kind apples. A rare and special treat around here at 15mins or so in the apple picking past! 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