And the challenge for November is Caramel Cake!Just think of a mountain of sugar. Then cook it till the smells drives you so wild you dip a spoon to taste it and realise BLEH! This isn't SWEET!! Then pour it into a batter, stir, cook, and enjoy!
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!
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!
You can find the recipe on any number of blogs on the Daring Baker's blogroll.
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In other news, I manage to make my first batch of MACARONS!!
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In other news, I manage to make my first batch of MACARONS!!
YES.
19 comments:
Your cake is such a cutie!
Bravo for the macarons!
A-WhooHoo! Those macaron shells are perfect! Sucre cuit? My first time making really good ones made me smile all the way to the next day.
Another gorgeous challenge. Great job!
The caramel decorations on your cake look ionteresting. You just demystified something for me.
I didn't know we were to almost burn the caramel. Though I'm not sure how I would have liked the taste of that.:)
Your cake looks amazing!
your cake is very pretty. and that macaron looks perfect! they are on my list to bake.
Great job! I love the mini-cake and I want some of that caramel decoration.
THe cake looks lovely. Too bad it was not your favorite.
Your cake looks great! I thought I had my caramel syrup dark enough(it was definately smoking!), but since mine didn't turn out nearly as dark as others, I guess I could have cooked it longer. Great job!
Congratulations on both items! (I'm glad my macaron recipe worked for you so beautifully:) )
Nice cake... and congrats on making macarons. Making that stuff isn't easy.
Your cake looks great and congrats on the macarons I really want to try and make them but I am intimidated by the macarons
Great looking cake! I agree that the caramel needed to be pretty dark to diminish the sweetness.
Your mini cake looks great. I love the way you decorated it. I was so scared of burning the caramel syrup that mine ended up the color of honey. Great work.
Wow!! That first picture, is that your caramel cake? it looks like a mousse or something. It looks incredible!!
The macaron looks great too :)
beautiful! i'm so inspired by other's interpretations that i promise myself, "next time i'll do something special and extra cool." then next time comes and i've waited too long and it's a miracle if i make the challenge. but your post...
next time i'm going to make my challenge a standout! ;-)
Awesome presentation. It is beautiful. And the mini macs are adorable.
Great job! the macroon is perfect and the cake looks delicious!
I think you're right, the caramel cake's going to appeal more to the adult palate. Thanks for baking with us and for sharing your insight.
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