- Making your own sweet potato puree: Wash and prick two sweet potatoes and bake them at 350F for 1-2 hours, or until tender. Once cooled, peel off the skin and puree them in a blender.
- Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 12 oz of batter per pan (for three pans).
- Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
- Air bubble-free frosting: If the frosting has a lot of air bubbles, reduce the speed on your stand mixer to low and beat for 3-5 minutes, or until smooth.
- The trick to a smoothly frosted cake: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
- Store bought caramel substitute: Store bought caramel can be substituted for homemade. You'll need about 1/3-1/2 cup for this recipe.
- Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box.
- Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Caramel recipe from Sally's Baking Addiction
Marshmallow buttercream from The Kitchn