Thank you to Dolores Natalie Alex and Jenny who provided November’s challenge which was Caramel Cake with caramelized butter frosting from Shuna Fish Lydon. There was an optional recipe for Golden vanilla bean caramels
The recipe for the cake can be found at the above link.
I made the caramel syrup first which I thought would be difficult but was in fact very easy. I then made the frosting. There was so much for one cake and it was far too sweet and thick for meDSC03864crop I didn’t use it. I made my own butter cream recipe and used the caramel syrup in it. It was still a bit on the sweet side but the texture was a lot lighter.

The Cake.
I reduced the sugar by 3 oz and I am glad I did. I made it as a sandwich cake but there really wasn’t enough mix for that.
The cake had a nice moist texture and I liked the caramel drizzled over the top. The syrup seems to keep well so it will be nice to have some on hand to use on other cakes. I didn’t get time to make the caramels The recipe for them can be found in
Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111

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