A lot of people were complaning about how sweet the cake was. Maybe they didn't realise that the caramel was meant to be cooked to smoking point, which kind of removes much of its sweetness to leave that deep burnt caramel flvour.
Well that sort of summarises my first attempt at recreating the Caramel Cake, this month's Daring Bakers challenge, a creation of renowned pastry chef Shuna Fish Lydon, hosted by Dolores (from Culinary Curiosity) and co-hosted by Brownie (from the Blondie and Brownie duo), Jenny (of Foray into Food) and Natalie (the alternative baker from Gluten-a-Go-Go).
Phew. Well that was a mouthful. Don't won't to give any itty bitty little evil computer programs any chance to mess up and get me booted off the DB's. *
ANYWAY, moving along, the cake was really strange. Dense and strong. I would most likely describe it as an "adult cake". Very strong mature flavours. I think with a bit more practice, and more patience, if I could master this cake, it would be quite popular!
The buttercream was quite good as well. Burnt butter was an amazing flavour. Maybe I will try to incorporate it into another type of buttercream. Icing-sugar types are often too sweet!
In other news, I manage to make my first batch of MACARONS!!