Saturday, November 29, 2008
Daring Bakers - Caramel Cake
At first glance you may think that these are just more cupcakes, but these delicious Caramel Cupcakes are the Daring Baker challenge for November. The Caramel Cake with caramelised butter icing was chosen by Dolores of Culinary Curiosity and her co-hosts Alex of Blonde and Brownie and jenny of Foray Into Food. The recipe is courtesy of Shuna Fish Lydon and you can find it here.
We were allowed to make our cake in whatever shape we wanted, the only requirement being to include make the cake recipe and also the caramelised butter icing. The first step was to make the caramel which was the base for both the cake and the icing. This was made simple by boiling sugar and water until it turned a dark amber colour, then pouring in more water to make a thick golden syrup like caramel syrup. The instructions were to wear long sleeves because the caramel splutters a lot. It was a warm day here (we are definitely heading into summer!) and I was wearing a singlet top. Luckily I am fairly hardy and the bits of caramel that spluttered up (some onto my neck!) didn’t burn.
The cake was made in the usual way, with the caramel added. You could be forgiven in thinking that these cakes look very plain, but the taste was absolutely delicious! They tasted like little golden syrup steamed pudding! The icing was so yummy as well. You made it by cooking butter until it turned a nut brown colour – this adds real depth of flavour. You then beat in the icing sugar and some of the caramel syrup. This is so good! It has a real caramel flavour. I used the rest of the caramel syrup to drizzle over the cakes. I was hoping that this would set into a little round drizzle pattern, but it kind of melted all over the top of the cakes. Still, it tasted great!
The builders and blocklayers got most of these cakes and by all accounts, they went down well. My husband, Mum and I all loved them too, so I will definitely be making them again!!!
See how the other Daring Bakers cakes turned out here.