Saturday, November 29, 2008


It's the end of another month and yet another Daring Bakers Challenge. This challenge marks my eighth challenge with Daring Bakers. I have learned so much about baking with making just one different recipe a month. These recipes have ranged from the Filbert Gateau, a really heavy decadent dessert, to lavash crackers and a vegan dip. I not only have gained knowledge from the challenges, but also confidence and about 3 extra inches on each thigh! (Time to start exercising!!!) This months challenge was to make a Caramel cake with a caramelized butter frosting! Yeah, if that doesn't make you run to the Weight Watcher's Meeting, I don't know what will! Since it was my 29th birthday (for the 6th time) just last week, I decided to treat myself to this cake.

This month's challenge was hosted by Shuna Fish Lydon of Eggbeater featuring her signature Caramel Cake Recipe with Caramelized Butter Frosting. Co-Hosted by, Alex (Brownie of the Blondie and Brownie duo:, Jenny of Foray into Food ( And since none of us know jack about alternative baking, we’ve once again turned to Natalie of Gluten-a-Go-Go (

I got all of my ingredients together and started in on making the cake. With doing so, I had to make a simple caramel syrup, which I burned because I had little distractions! (Have any guesses who and what they were?) Burning the caramel sauce/syrup proves to be my strong point with recipes...check out the Filbert Gateau post and you will see that I burned up the praline hazelnuts! I quickly made another batch and it came out just amber in color and not burnt. I creamed up the butter, sugar and salt. Next, I added the syrup, eggs and vanilla. At this point I encountered a problem, I poured all the flour/baking soda mixture into the Kitchen Aid bowl all at once.....needless to say I have a gooey mess flour ball. I got the milk out and redeemed myself..I thought it was a goner! I needed to follow the dry, wet, dry, wet, dry method....I followed the hurried Lori method and I wouldn't recommended that!

I finally got the cake in the oven, a BUNDT for this recipe, and got started in on the frosting. I wonder how many WW points just a lick of this stuff is! 12 Tablespoons of Butter, 1 Pound Confectioner’s Sugar, 4-6 tablespoons heavy cream, 2 Teaspoons Vanilla, 2-4 Tablespoons Caramel Syrup and some salt to taste. I didn't think that I really liked the taste at first, but it quickly grew on me and I put away more than I am willing to admit! Now, you are wondering just where are the photos of this Caramel Cake with the fine Caramelized Butter Frosting? They are only in my mind....since leaving the camera at my son's school Turkey Day Party I only have mental images. It was yummy, I don't know that it is something that I would crave, but it was yet another challenge for me to defeat! I love ya, Daring Bakers! Bring on the December Challenge!!!
Here is the recipe~

CARAMEL CAKE with Caramelized Butter Frosting

10 Tablespoons Unsalted Butter, room temp
1 1/4 Cup Sugar
1/2 teaspoon Kosher Salt
1/3 Cup Caramel Syrup*
2 each Eggs, room temp
splash Vanilla Extract
2 Cups AP Flour
1/2 teaspoon Baking Powder
1 C Milk, room temp

*Caramel syrup recipe follows

Preheat oven to 350F
Butter one tall 9" cake pan.
1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.
2. Add sugar and salt & cream until light and fluffy.
3. Slowly pour room temperature caramel syrup into bowl.
4. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
5. Sift flour and baking powder.
6. Turn mixer to lowest speed, and add one third of the dries.
7. When incorporated, add half of the milk, a little at a time.
8. Add another third of the dries, then the other half of the milk and finish with the dries. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
9. Take off mixer and by hand, use a spatula to do a few last folds. making sure batter is uniform.
Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.
Cake will keep for three days unrefrigerated


2 Cups SUGAR
1/2 Cup WATER
1 Cup water for "stopping"

1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.
2. Brush down any stray sugar crystals with wet pastry brush.
3. Turn on heat to highest flame.
4. Cook until smoking slightly: dark amber.
5. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and prepared to step back.
6. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.


12 tablespoons Unsalted Butter
1 Pound Confectioner's Sugar, sifted
4-6 Tablespoons Heavy Cream
2 teaspoons Vanilla Extract
2-4 Tablespoons Caramel Syrup
Kosher or sea salt to taste

1. Cook butter until brown.
2. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
3. Pour cooled brown butter into mixer bowl.
4. In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.


CookiePie said...

Happy birthday! Glad you had fun with the challenge :)