Now getting back to baking, this month's Daring Baker's challenge is - Caramel Cake by Shauna Fish Lydon of Eggbeater and an optional Golden Vanilla Caramels from Pure Dessert by Alice Medrich. It would have been a tragedy had I not made the latter since me and my family including all my work colleagues and all the classmates of my three kids ABSOLUTELY loved those chewy caramels. Never in my life have I encountered such moreish morsels of sweetness. Once you begin it's quite hard to stop. You have been warned!
As for the cake itself, it was lovely and really really appropriate for my birthday. Definitely a keeper though I'll just have to tone down the sweetness of the icing since it also has that caramel syrup glaze. As you can see from the last picture below, I got to practice my icing piping skills though the drizzling of the caramel was a bit of a disaster. Not to worry, afterall it's for my family's consumption so the caramel catastrophe lasted for quite a finite amount of time.
The fantastic group among the Daring Bakers who are the responsible for this are: Dolores of Chronicles of Culinary Curiosity, Alex of Blondie and Brownie, Jenny of Foray into Food, and Natalie of Gluten-a-Go-Go.
So without further ado, here are the recipes:
with Caramelized Butter Frosting
155 gm [scant 2/3 cup] unsalted butter - softened at room temperature
1 1/4 cups granulated sugar
1/2 tsp fine salt
2 eggs - room temperature
1/2 tsp vanilla extract
2 cups plain flour
1/2 tsp baking powder
1 cup milk - room temperature
1/3 cup caramel syrup (recipe below)
- Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Grease a deep 9-inch/23cm round cake pan.
- Sift flour, baking powder, and salt together. Set aside.
- With an electric mixer, cream or beat the butter and sugar until light and fluffy.
- Add eggs one at a time making sure to mix well after each addition.
- Add vanilla extract. Mix well.
- Using a spatula or wooden spoon, fold one third of the flour mixture into the butter mixture.
- When incorporated, add half of the milk a little at a time.
- Add another third of the flour then add half of the milk and finish with the last third of the flour mixture.
- Pour the batter in the greased cake pan.
- Bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
- Cool completely before icing it. Cake will keep for three days at room temperature.
2 cups granulated sugar
1/2 cup water
1 cup water - for stopping caramelization process
- In a small stainless steel saucepan with tall sides, mix water and 1/2 cup sugar. Brush down any stray sugar crystals with wet pastry brush.
- Bring to boil in high heat. Cook until smoking slightly and the colour becomes dark amber.
- Very carefully pour in one cup water. Caramel will jump and splutter about. Be careful!
- Stir over medium heat until it has reduced slightly and feels sticky between two fingers. (Obviously wait for it to cool in a spoon before touching it.)
- Remove from heat and cool completely. Syrup may be stored in jars.
Caramelized Butter Frosting
3/4 cup unsalted butter - softened
260 gm [2 cups] icing sugar (confectioner's) - sifted
5 Tbsp double cream
2 tsp vanilla extract
1 Tbsp caramel syrup
sea salt to taste
- Cook butter in a saucepan until brown (about 5 minutes). Strain through a fine mesh sieve and set aside to cool.
- Beat melted butter in a bowl while adding icing sugar a little at a time.
- Add double cream and caramel syrup. Add salt to taste.
Golden Vanilla Caramels
1 cup golden syrup
2 cups granulated sugar
3/8 tsp fine sea salt
2 cups double cream
3 Tbsp unsalted butter - cut into chunks, softened
4 tsp vanilla extract
- Line a 9-inch/23cm square baking pan with aluminium foil and grease the foil.
- Combine the golden syrup, sugar and salt in a heavy saucepan.
- Cook over medium heat while stirring with a wooden spoon until it begins to simmer around the edges.
- Wash the sugar and syrup from the sides with a pastry brush dipped in water.
- Cover and cook for 3 minutes. Meanwhile, rinse the wooden spoon before using it again.
- Uncover the pan and wash down the sides once more.
- Attach a deep frying or candy thermometer to the pan, making sure it does not touch the bottom.
- Cook uncovered without stirring until the mixture reaches 305°F.
- Meanwhile put the double cream in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off heat and cover the saucepan to keep it hot.
- When the sugar mixture reaches 305°F, turn off heat and stir in the butter.
- Gradually stir in the hot cream. It will bubble up and steam dramatically so be careful.
- Turn the heat back on and adjust it so that the mixture boils energetically but not violently.
- Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth.
- Continue to cook, stirring occasionally, to about 245°F.
- Then cook while stirring constantly to 260°F for soft chewy caramels or 265°F for firmer chewy caramels.
- Remove pan from heat and stir in the vanilla extract.
- Pour the caramel into the prepared cake pan.
- Let it cool completely and set for 4 hours or overnight or until firm.
- Lift the foil liner from the pan and invert the caramel onto a sheet of baking parchment paper. Peel off foil liner.
- Cut caramel with oiled knife. Wrap each caramel individually in wax paper or cellophane.