Hi Susie! I think it would work if you used a frosting dam around the edges of the cake. It would be similar in consistency to a whipped cream filling (a little firmer, but that gives you an idea of what to expect) so it could not support a heavy layer cake on its own, but if used with a buttercream dam then should be fine. You can also increase the temperature of the sugar syrup if you want it stiffer. This would require a little advance experimentation on your part, but in general, the higher you cook the sugar, the firmer the candy will be. So to make a stiffer nougat, you could try 250 F or even 255 F instead of 245 F and see if it’s what you’re looking for. A Nut Goodie cake sounds delicious, and I hope you’ll let us know how it turns out if you give it a try!

Hi Glorimar, there is already chocolate in both the brownie and the chocolate glaze but if you’d like to add additional chocolate, I’m sure it would be delicious! Let us know how it goes 🙂

PS .: I would like to take this opportunity to congratulate you for the unbelievable recipes and both detailed and itemized !!!Hello, I want to make this exquisite confectionery nougat but you think that you are not of the components, for egg whites and the exact quantity. If you kindly can you tell me?
Thank you Elizabeth!

PS .: I would like to take this opportunity to congratulate you for the unbelievable recipes and both detailed and itemized list of the execution !!!

Thanks Nicole! So jealous of childhood you–that sounds amazing!

Thanks Lynds! I adore tea party food–everything is better miniature, right?!