Maple and Pecan Layer Cake (the rustic wobbly kind)

Did you know that it would take 11,624 pecans, stacked end to end, to reach the top of the Empire State Building? 

Did you know that it would take 144million pecans to fill an Olympic sized swimming pool??

And, did you know that it take 5,640 pecan halves to equal the weight of a standard watermelon????

No, I didn't either!

Credit goes to www.ilovepecans.org

Yeah, it's a thing.

Disclaimer: I made this cake when I was kind of rushing to go to badminton, hence the wibbly wobbly-ness of it. But um, if you squint and tilt your head to the right slightly, it's a complete work of art. Totally. Keep squinting!

I can vouch for the yumminess of this cake though, and it's actually quite hard to mess up (I mean, baking-wise, not aesthetic-wise), and I brought these into work. I must say, it was quite a good day at work that day. 

Special credits to my sous chef for the day for taking the second photo. And for holding up the cake, it would have definitely toppled over if there was no one there to hold it whilst I ran around looking for a suitable background for the cake photo (I settled with a spotty pink pillowcase. Apparently more versatile than I give it credit for). So, a big thank you! :)

Hm....I wonder how many pecans it would take to reach the length of the Great Wall of China...

I shall leave you with that thought.

Have a great week!

Maple and Pecan Cake From the Hummingbird Bakery Serves 14-16 For the sponge 120g / 4oz unsalted butter, softened 400g / 14oz caster sugar 360g /12.5oz plain flour 1.5 tbsp baking powder 1.25 tsp salt 360ml / 12.5fl oz whole milk 40ml / 1.5fl oz maple syrup 3 large eggs 100g / 3.5oz pecans, chopped For the frosting 240g / 8.5oz unsalted butter 750g /1lb 10oz icing sugar 60ml / 2fl oz whole milk 1 tbsp maple syrup pecan halves, to decorate Three 20cm (8in) diameter loose-bottomed sandwich tins Preheat the oven to 170° and then line 3 tins with baking parchment. Using your hands (or a mixer with a paddle attachment), mix the butter, sugar, flour, baking powder, and salt together on a low speed until the mixture resembles breadcrumbs. Place the eggs in a jug with the whole milk and mix together by hand. With the electric mixer on low, pour the liquid ingredients into the dry mixture and beat until they are all combined. Divide the batter equally between the 3 baking tins, then place in the oven and bake for 20-25 minutes or until the sponges are golden brown and springy to the touch. Allow to cool in the tin for a bit, before turning them out. Whilst the cakes are cooling, made the icing. Put the butter in a bowl with the (sifted) icing sugar and milk, and beat together with a spoon until mixed and soft. When the cakes are completely cool, sandwich the layers with the frosting. Using a butter knife, spread the frosting on the outside of the cake, making sure to cover all sides and the top. You can also swirl the knife along the top to make swirly patterns too! Place the pecans on top. Cut and eat!