Another Daring Baker's Challenge! I actually planned to serve this cake on Nov 29th which was the "reveal date" so as I write this, I have not cut into the cake! I will post a picture of the inside of the cake later after we all enjoy it for my family's Thanksgiving celebration (just a few days later than normal). I already tasted the frosting and it was awesome so I can't wait to try it together.
The caramel cake came together pretty easily, the only "tricky" part was making the caramel sauce. My caramel sauce came out OK though since I did it ahead of time, parts of it hardened but I was able to melt that back down later, for the most part, and I had enough for the frosting and the cake.
The frosting is awesome and I've never used "browned butter" before but that really makes the frosting pretty killer, I highly recommend it. I trimmed off the sides of the cake because I left them in a little long so they were a little crisp, and after tasting that, I know the cake will be awesome. Incredibly moist!
For decorations, I used those delicious Daelman's Original Dutch Caramel Wafers (Stroopwafel) which I thought would fit the theme of the cake. I cut them into little strips and made a windmill of sorts on top of the cake and when I dipped one of the scraps of the wafers into the frosting as a taste test, it was awesome. I highly recommend the combination! Yum!
The recipe is from Shuna Fish Lydon of Eggbeater as posted in Bay Area Bites and our hosts for this month's challenge were Dolores of Culinary Curiosity, Alex (Brownie of the Blondie and Brownie duo , and Jenny of Foray into Food. For those who were making gluten-free, etc versions of the recipe, Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/) was there to assist.
The caramel cake came together pretty easily, the only "tricky" part was making the caramel sauce. My caramel sauce came out OK though since I did it ahead of time, parts of it hardened but I was able to melt that back down later, for the most part, and I had enough for the frosting and the cake.
The frosting is awesome and I've never used "browned butter" before but that really makes the frosting pretty killer, I highly recommend it. I trimmed off the sides of the cake because I left them in a little long so they were a little crisp, and after tasting that, I know the cake will be awesome. Incredibly moist!
For decorations, I used those delicious Daelman's Original Dutch Caramel Wafers (Stroopwafel) which I thought would fit the theme of the cake. I cut them into little strips and made a windmill of sorts on top of the cake and when I dipped one of the scraps of the wafers into the frosting as a taste test, it was awesome. I highly recommend the combination! Yum!
The recipe is from Shuna Fish Lydon of Eggbeater as posted in Bay Area Bites and our hosts for this month's challenge were Dolores of Culinary Curiosity, Alex (Brownie of the Blondie and Brownie duo , and Jenny of Foray into Food. For those who were making gluten-free, etc versions of the recipe, Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/) was there to assist.
I love how you decorated the cake! Enjoy it today, I'm wishing I had some more right now :)
ReplyDeleteYour cake is gorgeous! I wish mine looked that good.
ReplyDeleteHappy Thanksgiving - what a great dessert to have for the meal.
Stroopwafels are an excellent decorating idea for this cake, and I love your fan!
ReplyDeleteWhat a good looking cake! Enjoy!
ReplyDeleteBeautifully done!
ReplyDeleteWow! Your cake looks beautiful. I love the basketweave on the side and the Stroopwafel cookies on top. Bravo!
ReplyDeleteSo pretty! Like the windmill effect!
ReplyDeleteYour cake is great! Love the top and the basket weave sides!
ReplyDeleteOh my... The basket weave. That's some amazing cake decorating skills right there :)
ReplyDeleteI'm so not a cake decorator, so I'm awed by the prettiness of your cake. The weave... wow. The browned butter was fantastic, wasn't it? I kept sticking my nose into the bowl while it was cooling, just to get another whiff of it. It smells as good as it tastes!
ReplyDeleteThank you for all of the lovely comments! I absolutely loved the flavor combination of this cake, and the stroopwafels just pushed it over the edge-YUM!
ReplyDelete