So, you can imagine how terribly excited I am for the next decade of my life, far removed from all that nonsense. Though not without it’s bouts (frequent bouts?) of hysterical tears, I have a life I love. Purpose. A career I’m passionate about. A cozy home (that I hope to share corners of with you soon…as I’ve been doing much nesting lately!). And above all, a partner. A real partner that I love through thick & thin and probably the only man equipped to love the likes of me. I’m not all waffle cakes, people. But I do make, apparently, one mean ol’ waffle cake.
- Mixer Candy
- Thermometer Waffle Iron
- 300 grams 2.4 cups all-purpose flour
- 180 grams 1.4 cups cake flour
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 110 grams 2/3 cup light brown sugar
- 4 large eggs room temperature
- 12 tablespoons brown butter cooled to room temp
- 1/2 cup maple syrup real stuff, please!
- 480 grams 2 cups buttermilk, room temp
- for buttercream increase by half for a 3 layer
- 2 large egg whites at room temp
- scant 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 2/3 cup sorghum syrup
- 2 sticks 1 cup unsalted butter, at room temp and cut into tablespoon size pieces
Make waffle batter.
- Don’t know how to brown butter? The Kitchn tells you how here.
- Mix all dry ingredients well with a whisk in a large mixing bowl. Make sure all wet ingredients are at room temperature and whisk together to combine in a medium mixing bowl. Stir wet ingredients into dry gently to just combine. Don’t overmix or your waffles will be tough. I like to let the batter sit about 30 minutes before cooking.
- During this time heat your waffle iron & make your buttercream.
- Mix egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment on medium speed until they hold soft peaks. Add in the sugar one teaspoon at a time, beating, until they just hold stiff peaks.
- Boil the syrup without stirring in a small sauce pan with a candy thermometer attached until it reaches 238°F-242°F on the thermometer. Immediately remove from heat and stream down side of bowl into egg whites, beating constantly on high. Beat until meringue is cool, 6-10 minutes of more depending on how warm your kitchen is.
- **This is important. If the meringue is at all warm when you add the butter it will melt and become soupy. You can save it by chilling the bowl before continuing. If you add all the butter and it’s too soupy, stick in the freezer for about 5 minutes, whip, then set in the fridge for another 10-20 minutes. Whip again until normal consistency.
- Add the butter one tablespoon at a time beating well between additions. If mixture looks curdled, just keep beating, it will come together.
- Buttercream can be made up to one week ahead chilled and covered. To revive just bring to room tip and whip back to life with your mixer.
- Pour two ladles of batter onto your well oiled waffle iron. Cook for 4 minutes or until golden and cooked through. Cook on a cooling rack. Continue cooking until all waffles are done. I like to then chill them for about 10 minutes in the freezer before proceeding just to make sure the icing doesn’t get melty.
- Stack two waffles to form one “layer” of your cake. Spread half the frosting on this layer. Top with another two waffles, the rest of the frosting, and garnish with seasonal fruit.
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.