Waffle Cake with Maple Buttercream

prep: 20 minutes
cook: none
cool: none

INGREDIENTS 

FOR WAFFLES
+ Belgian Waffles (use your favorite Belgian waffle mix for six waffles)
+ Pure Maple Syrup
+ Powdered Sugar
+ Berries, Flowers

FOR BUTTERCREAM
+ 8 tablespoons (1 stick) unsalted butter, room temperature
+ 1-1/2 cups powdered sugar
+ 3 tablespoons pure maple syrup
+ 1 tablespoon milk
+ 1-2 drops maple extract, optional

INSTRUCTIONS

1. In the bowl of an electric mixer, whip butter on medium high speed until smooth, creamy and it becomes very pale, about 6-8 minutes (scrape down bowl occasionally as needed). 

2. Add in powdered sugar, maple syrup and milk, mix until combined

3. Add in maple extract if desired (I like to use it to add extra maple flavor without adding too much sweetness or liquid from the pure maple syrup, but a little goes a long way, so just one or two tiny drops!). If needed, add in additional powdered sugar until it’s light and fluffy. (Or if it’s too thick, add in a little more of the milk). 

4. Whip frosting on medium speed for another 5 minutes until it’s smooth, light and fluffy.

5. To assemble the cake: layer waffles on a cake plate, spreading maple frosting in between each layer. Top cake with a dollop of frosting, berries and flowers. Drizzle with maple syrup and then dust with powdered sugar.

TIP: Chamomile makes a lovely accent and is food safe

Makes one 6 layer cake

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