Info for this month's challenge:
- Caramel Cake with Caramelized Butter Frosting Recipe
- Author: Shuna Fish Lydon
- Hosts: Dolores of Chronicles in Culinary Curiosity, Alex of the Blondie and Brownie duo, and Jenny of Foray into Food
Here we've got the start of the caramel syrup.
And many minutes later... I ended up, like most DBs probably, with a lot of the syrup leftover. Since I knew from just reading the recipe and from the comments other DBs had made on the forums that the cake was going to be extremely sweet, while making the frosting I opted to moisten it with heavy cream rather than more sugar. The leftover caramel syrup is now being used to sweeten my hot teas!
Here's the cake cooling -- the instructions didn't say whether it should be cooled in the pan or not, so I opted to do a bit of both.
The finished cake! It actually turned out fairly well (for me). I made it a two-layer cake because there was so much frosting. I still need much, much more practice in frosting a cake -- even using the method of "pre-frosting" it with a thin layer before putting on a thicker layer didn't quite work -- a lot of crumbs still got into the final frosting (though you can't tell so much in the picture). That could also be because I was rushing through this -- I was late to meet my cousin for dinner so the cake might not have been entirely cooled. I drizzled the whole thing with the leftover caramel syrup, since I had so much of it.
My original plan had been to decorate it with pieces of caramel candy, but I hadn't gotten around to making it yet, alas!