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Saturday, November 29, 2008

Caramelicous



Well well if it isn't that time of the month again! I swear this month has been cake after cake after cake so going into it I was not too thrilled. So with that, I thought I would make them into cupcakes and then I saw that alot of people had already done so. So I whipped out my mini cake pan and the rest was history.
This months challenge was from Shuna Fish Lydon of Eggbeater with cohosts Chronicles of Culinary Curiosity , Blondie and Brownie, Foray into Food, and Gluten a go go
I was incredibly surprised at how dense the cake itself was. I did decrease the amount of sugar that the recipe called for because everyone had said that the cake was way too sweet. I think the cake was really tasty the day after. It was more moist and less dry. I LOVED the frosting. The taste of the browned butter was delicious! When I read the recipe it seemed so complicated but once I started, it just flowed. I really didn't taste alot of caramel in it, perhaps next time I would use all caramel syrup instead of granulated sugar in the cake recipe. I wonder if that would give it a more caramel taste?


CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
Shuna Fish Lydon's recipe


10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperatures
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature


1) Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
2) In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.
Add sugar and salt & cream until light and fluffy.
3) Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase
speed.
4) 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.Turn mixer to lowest speed, and add one third of the dry
ingredients.
6) When incorporated, add half of the milk, a little at a time. Add another third of the dry
ingredients, then the other half of the milk and finish with the dry ingredients. {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.}
7) Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is
uniform. Turn batter into prepared cake pan.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 outside of
the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

1) In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture
feels like wet sand. Brush down any stray sugar crystals with wet pastry brush.
2) Turn on heat to highest flame. Cook until smoking slightly: dark amber.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 be prepared to step back.
3) 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.}Note: For safety reasons, have
ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.



CARAMELIZED BUTTER FROSTING

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. Pour through a fine meshed sieve into a heatproof bowl, set aside
to cool.
2) Pour cooled brown butter into mixer bowl.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.
3) Add salt to taste.

Note: 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

















15 comments:

Rosa's Yummy Yums said...

What pretty cakes! Very well done!

Cheers,

Rosa

Em said...

Oooh the mini cakes are a great idea! Great job.

allison said...

Mini cakes are a great idea. They look yummy!

Heather said...

yum! those look beautiful! i love mini cakes :)

Gretchen Noelle said...

What adorable mini loaves! Great job with this challenge!

Elra said...

Very smart using small loaf pans instead of the big round one. Yes, everybody was agree at one thing, the cake was dense. I didn't do anything to alter it at all. So, you can imagine how sweet and dense was my cake. Fortunately, this type of cake never been my families favorite, so we had a little taste (just curious), then gave the rest to our gardener.
Cheers,
Elra

Elra said...

Very smart using small loaf pans instead of the big round one. Yes, everybody was agree at one thing, the cake was dense. I didn't do anything to alter it at all. So, you can imagine how sweet and dense was my cake. Fortunately, this type of cake never been my families favorite, so we had a little taste (just curious), then gave the rest to our gardener.
Cheers,
Elra

Dolores said...

Thanks for baking with us this month. Glad you enjoyed the cake -- and especially the frosting!

Claire said...

I've seen one other person do these mini loaves and I love it. So fun!

charinthecity said...

Wow Val! I'm on a sugar high just looking at them!

Christina said...

Wow, those rose really well! Good idea on the mini loaves, Val.

Emily said...

Look at those little loaves! They're perfect.

alexandra's kitchen said...

this frosting is so intriguing. i don't venture much beyond beating cream cheese with butter, but this is inspiring!

Cristine said...

I love the minis! Way cute!

mr.sound and mrs.sound said...

Whoa! This is great. Thanks for the share here. Maybe you'd like to publish it also in Foodista.com a new and free food encyclopedia.