Editing Spiced Apple Cake (section)

==Notes==
* Note 1. If using measuring cups for this recipe, then you want to firmly pack your soft brown sugar. To do this, pack your measuring cup with sugar and using the back of a spoon, press the sugar into the cup with a little bit of pressure (not too much) and then fill the remaining cup with more sugar.
* Note 2. To ensure that your frosting isn't too soft, you want to use a firm cream cheese, not the spreadable type. You also want to use cold cream cheese as this will help your frosting stay firmer for longer, particularly if you want to use it for piping. If you stay in a hot climate and your frosting is softening up after some time, simply place it into the fridge for 30 minutes and then rewhip it. This will bring it back to a pipeable consistency. 
* Note 3. If using a convection with a fan, you will need to reduce the baking temperature to 160C (320F) to ensure the cakes don't overbake. This is because the fan function cooks food faster. 
* Note 4. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform.
* Note 5. If using a stand mixer, I recommend whipping the cream cheese first until smooth and then set it aside to use later in the recipe, otherwise your frosting may become lumpy.


Adapted from https://cakesbymk.com/recipe/the-best-spiced-apple-cake/