daring bakers: caramel cake with caramel, caramel, and caramel
Recipe: caramel cake with caramelized butter frosting
“…and try not to chew caramel.”
That is what the dental assistant told me after she cemented my temporary crown onto my molar. I smiled while my eyes darted about the room nervously – how did she know that caramel was front and center in this month’s Daring Baker’s challenge?
daring bakers: we knead to bake!
After all of the cooking and baking for this holiday, here we are slapped into sugar coma with the latest Daring Baker cake: Caramel Cake with Caramelized Butter Frosting by Shuna Fish Lydon, as published on Bay Area Bites. A huge thanks to our wonderful hosts this month: Dolores of Chronicles in Culinary Curiosity, ably assisted by Alex of Blondie and Brownie, Jenny of Foray into Food, and the always amazing Natalie of Gluten-a-Go-Go for the alternative bakers. I also want to thank our lovable Daring Baker founders: Lis and Ivonne, who continue to inspire and keep us in line!
adding water to the caramelized sugar
While I love to caramelize sugar, I adjusted the recipes to include a little cream of tartar to stabilize the sugar. At my elevation, it seems to consistently brick without some acid in the mix. Adding the water was probably the most dangerous part of the challenge, but it simmered down in due time and before I knew it, I had a most delightful syrup.
beautiful
The recipe for the caramel syrup makes more than you need for the cake, but I was thrilled to incorporate it in some other dishes like making the unagi sauce for our Thanksgiving tora no maki. It was my favorite part of the challenge!
mixing the browned butter and some sugar for the frosting
sweet, buttery, fluffy
I started the frosting with some browned butter and confectioner’s sugar. I wound up adding about 5 tablespoons of cream and 4 tablespoons of the syrup. Since I made the frosting a day ahead, I probably could have used that 6th tablespoon of cream to smooth it up some more. Ah well…
some caramel syrup in the cake mix
batter in my new 9×3 pan
The cake took no time at all to whip up. I baked mine for a full 50 minutes and probably could have used another 5-10 as the center was somewhat soggier than I like, making it a little messy to slice layers.
i spun some sugar while the cake was baking
cooling the cake (with onlooker)
I had originally planned on a 3 layer cake, but decided on 2 layers because I suspected (rightly so) that I might not have enough frosting. Then I went all monkey with the spun sugar because I didn’t really have a plan for how to go about decorating the cake.
just enough frosting for 2 layers
the fortress of sugar
Caramel is one of my favorite flavors (paired with custard and we are in serious business). The first bite of cake was shockingly sweet, but pleasantly *caramel*. The second bite of cake was too sweet. I think the cake itself is nice, but the frosting was overly sugary for my liking. I probably won’t make this cake again, but I will most certainly keep that caramel syrup recipe around. I love it for other cooking. Be sure to check out the other Daring Baker Challenges.
some serious sweetness
Caramel Cake with Caramelized Butter Frosting
[print recipe]
by Shuna Fish Lydon, as published on Bay Area Bites
caramel cake
10 tbsps unsalted butter at room temperature
1 1/4 cups granulated sugar
1/2 tsp kosher salt
1/3 cup caramel syrup (see below)
2 eggs, room temperature
splash vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1 cup milk, room temperature
Preheat oven to 350°F. Butter one tall (2–2.5 inch deep) 9-inch cake pan. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar, salt, and cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. 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. Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. 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. 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)
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. 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. 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 tbsps unsalted butter
1 lb. confectioner’s sugar, sifted
4-6 tbsps heavy cream
2 tsps vanilla extract
2-4 tbsps caramel syrup
Kosher or sea salt to taste
Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool. 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. Add salt to taste.
November 29th, 2008 at 12:28 am
Dentists must be psychic. I love the spun sugar fortress.
November 29th, 2008 at 12:36 am
My caramel syrup was as beautiful as yours, maybe this explains why I put the whole syrup in my cake batter instead of just 1/3 cup !Lol ! !!
November 29th, 2008 at 1:09 am
Love the expression of the ‘onlooker’ :D
November 29th, 2008 at 1:55 am
lovely way to decorate your cake :)
You might tell your dentist that there are different sorts of caramel, and this one was safe for your teeth ;)
November 29th, 2008 at 2:17 am
A pretty cake! I love the decoration! Beautiful!
Cheers,
Rosa
November 29th, 2008 at 4:24 am
It looks so good jen. All those photos of the cake in the making really made me hungry and it’s 6am! I would have a serious sugar high if I ate some of the cake again but your photos are to good. Great job on the spun sugar!!
November 29th, 2008 at 5:12 am
Beautiful!
I tried to make some spun sugar too, but I burned the caramel and the threads were too fragile and all cracked to pieces. I ended up wit just some colored sprinkles on my cake :D
November 29th, 2008 at 6:38 am
How can you take such beautiful pictures while baking and end up with a spectacular result??? I guess your are just very talented! Bravo!
November 29th, 2008 at 6:56 am
The caramel syrup was fantastic, wasn’t it? Someday I’ll get around to trying to make spun sugar, because it just pretties things up so nicely.
November 29th, 2008 at 7:27 am
As always you did an amazing cake with great decorations, despite the altitude. I think I’ll always keep a bottle of that caramel on hand too….
November 29th, 2008 at 7:51 am
Love the spun sugar! Beautifully done!
November 29th, 2008 at 8:44 am
stunningly beautiful!!
November 29th, 2008 at 9:08 am
OMG!
Thank you for this! Perfect way to wake up this morning! And such inspiration!!
I want to make it right now!!
Cheers!
November 29th, 2008 at 10:00 am
Wow!! (That’s all I got :D )
November 29th, 2008 at 10:38 am
I love how flat the top of your cake turned out. Mine always mounds for some reason… Looks great topped with more sugar.
November 29th, 2008 at 11:00 am
I love the spun sugar on the cake- gorgeous!
November 29th, 2008 at 11:01 am
Why have you not sold your photography to “Labrador Magazine; lick me or kiss me”
or “Caramel, you aint’ my bitch” magazine. Girl, you got skills. Awesome.
We loved this cake over at my home.
November 29th, 2008 at 11:18 am
Your caramel and “spun sugar fortress” look incredible. Sorry to hear that the cake turned out much sweeter than you prefer, but it sounds like there’s definitely going to be some unagi sauce made in the near future. Hooray!
November 29th, 2008 at 11:22 am
I am most impressed with your spun sugar!! Amazing looking cake. Nice job!
November 29th, 2008 at 11:30 am
That was how I felt about this challenge too. I love my sugar, but it was just a bit too over the top for me. Separately though I think they might be made in my kitchen again. I love your spun sugar fortress!
November 29th, 2008 at 11:42 am
Ugh – wish I could have participated this month but things just kept getting in the way! Looks like your Thanksgiving was just the way you like it…as was mine (spent with family).
Have a fantastic December! Not sure if you regularly read my blog – but I’ll be heading in Africa on Friday until just before Christmas. Hopefully I’ll get to keep up on blogs and blogging on downtime.
Happy Belated Thanksgiving Jen!
November 29th, 2008 at 11:43 am
Spun that sugar Babe!! I love the fortress of sugar! The cake turned out perfect!! K has the same look as the pupps here “drop that cake…drop that cake….cake! Drop it! Now!!”
I hear you on the caramels and the crown issues. Bill just about popped a filling!!
November 29th, 2008 at 11:56 am
Your spun sugar decorations look awesome.
What your dentist doesn’t know isn’t going to hurt him/ her. I just hope it doesn’t hurt you.:)
November 29th, 2008 at 12:20 pm
Love how you did the top of the cake with the spun syrup.
November 29th, 2008 at 2:08 pm
heh i love your spun sugar! it must add a nice textural crunch to your cake! :)
November 29th, 2008 at 2:17 pm
The spun sugar is gorgeous. I agree with you on this- overwhelmingly sweet together, but tasty in parts. The caramel was really wonderful.
November 29th, 2008 at 2:17 pm
What a gorgeous nest of sugar! I had planned on making some sugar decorations too, but naturally it had to rain when I finally got around to making the cake.
November 29th, 2008 at 2:46 pm
What a beautiful cake! And your spun sugar is so impressive. Lovely!!
November 29th, 2008 at 3:03 pm
That photo of the syrup dripping off the spatula is beautiful, just like you said. You never fail to impress.
November 29th, 2008 at 3:50 pm
Those have to be the best step-by-step pictures I’ve ever seen! …and the results just as amazing!
Spun sugar has to be the technique I find the most magical looking!
November 29th, 2008 at 4:13 pm
The pic of the caramel dripping from the spatula is amazing. Did you do this in a light box?
November 29th, 2008 at 4:43 pm
Maybe your dental assistente is a fellow Daring Baker! Your cake is gorgeous with that spoon sugar!
November 29th, 2008 at 5:09 pm
Your cake looks absolutely gorgeous. The spun sugar really adds a nice touch.
November 29th, 2008 at 5:35 pm
I’m always so impressed by your photography (in addition to your delectable creations). They are beautiful and dynamic, always a pleasure to view.
November 29th, 2008 at 6:04 pm
Someday maybe I too will be able to say offhandedly “I spun some sugar while the cake was baking.” Not likely though. Really beautiful!
November 29th, 2008 at 6:51 pm
Not only did you make a beautiful cake (with spun sugar, no less!) your photography is impeccable. A feast for the eyes AND the palate!
November 29th, 2008 at 9:11 pm
I love the photo of your spatula in the syrup! And I have the same thought when I’m chewing my caramels: please don’t make this cause a trip to the dentist!
November 29th, 2008 at 9:26 pm
What pretty pictures Jen..& full justice done to the challenge this month. The cake’s come out beautifully with the spun sugar. I contempated 3 layers too, but the frosting didnt look like it was enough. BTW, I love the doleful eyes of the onlooker…adoreable!
November 29th, 2008 at 11:03 pm
Just this past week I was re-living my past. My mother made a spice cake, iced with caramel icing that was to die-for. Seeing this cake sent me into nostalgia overload!
Jen, your spun sugar is magnificent, but the eyes of Miss K. trump all. Precious!
November 29th, 2008 at 11:57 pm
I haven’t a clue how you spun that sugar but now I want to learn. A little cage of it over ice cream would be a pretty dessert, and easier than making a that cake.
November 30th, 2008 at 6:54 am
I marvel at your talent! This is so amazingly beautiful! I have tried a couple of times, but the inspiration only hits me on humid days…not a good idea, I suspect!!!
November 30th, 2008 at 7:32 am
Sorry about the super-saccharine… second bite :P Well, the cake looks like a dream.
Maybe your dentist is a daring baker? Just a thought, hahahaha!!! :)
I am so f****** mesmerized by that spun sugar close-up. That needs to be my desktop wallpaper, like, right now.
November 30th, 2008 at 8:13 am
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November 30th, 2008 at 9:33 am
What a beautiful cake! I love the “spun sugar fortress”! I’ve got to learn how to do that. (I hope that Kaweah got to have a taste!) I agree that the best part of this was the caramel syrup. You just can’t have enough sticky, gooey caramel in your life, can you? ;)
November 30th, 2008 at 9:55 am
Hey, Jen, great looking cake! :) I have two questions for you: 1. does the syrup stay liquid, could you store it for later use and then pour it over some icecream? 2. How do you spoon sugar, it looks sooooo pretty. :)) I wish i had a kaweah lurking when i do desserts, there was always someone waiting to lick the bowl and have a bite when i was living with my parents and sister, my dearest has no such tendencies and i quite miss them. :)
November 30th, 2008 at 1:06 pm
lovely cake jen. i cut the suagr in both the cake and frosting which made it much more edible.
November 30th, 2008 at 1:39 pm
i think our group has been infiltrated by your dentist!! lovely lovely cake jen. love the supn sugar!
November 30th, 2008 at 1:50 pm
Beautiful spun sugar Jen! Thanks for the tip of the cream of tarter for high elevation. I’ll keep that in mind when I FINALLY move to elevation and SNOW one day!
November 30th, 2008 at 2:56 pm
Love the spun sugar and your carmel is beautiful! You really are magic, aren’t you? :)
November 30th, 2008 at 3:44 pm
Your caramel is perfection. I love the spun sugar cage. Just beautiful
November 30th, 2008 at 6:53 pm
Lovely job with this. Pictures, stunning. And that spun sugar, impressive!!
November 30th, 2008 at 7:05 pm
i love how arty your caramel cake looks! Jen, you make it sound so easy but I failed in making mine… I’m gonna try it again!
November 30th, 2008 at 7:39 pm
omg, your photos are gorgeous! seriously! I sat this challenge out…can’t wait to see what awaits us in december.
November 30th, 2008 at 9:46 pm
So just suck on caramel, don’t chew it. ;)
The photo with the spatula is awesome.
December 1st, 2008 at 6:00 am
Just Perfect!!
Bravo
December 1st, 2008 at 8:19 pm
Wow, your photos are outstanding! I’m sure you’ve been told before but really. I especially love the close up of the spun/pulled sugar, WOW! Did I say that already?
~ingrid
December 1st, 2008 at 9:29 pm
Beautiful spun sugar! Did the onlooker get to try a bite?
December 2nd, 2008 at 3:47 am
Love your fortress of sugar! I agree that it was too sweet.
December 2nd, 2008 at 6:40 am
Wow! I love your spun sugar! Your cake looks so moist and like it actually rose, did you alter that recipe? Bravo, you cake looks wonderfully sweet, and your photos are amazing!
December 2nd, 2008 at 7:43 am
Great photos. Beautiful cake. Especially like the inclusion of your dog.
December 3rd, 2008 at 9:48 am
how could I missed that one???? i love your spun sugar fortress, it’s awesome! I thought of decorating my cake with Rose Levy Beranbaum’s golden cage but I couldn’t find time to do it.. and I had some leftover chocolate ganache in the fridge so..
December 3rd, 2008 at 9:50 pm
thanks all, for your comments!
December 4th, 2008 at 9:08 pm
WOW!! How elegant is that.
December 5th, 2008 at 8:06 am
i was a little more envious with every pic i scrolled to… great job!
December 20th, 2008 at 3:48 pm
beautiful cake! esp w/the spun sugar!
December 27th, 2008 at 8:27 pm
Caramel and custard. A woman after my own heart. Sorry it’s taken me so long to get here, but thanks for baking with us!
Oh, and the photo of the caramel cascading off the spatula is fantastic!
September 6th, 2010 at 6:53 pm
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