Sunday, November 30, 2008

November 2008 Daring Bakers Challenge #24: CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

I had a feeling that I won't have enough time to make it, this month challenge. I had a lot of doctor appointment (I went to a hospital every week, oh!). But at last, I finally found some time, and I made it (^_^). For this month, the challenge is Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon.

I never make it before so, it's a real challenge for me again. I separated the work into 2 days, first day, I made the cake and next day I made the frosting.

Anyway, I feel a little upset with the result, the cake and the frosting are too sweet for me. So, I write my own version for anyone who doesn't like very sweet cake. The frosting is quite easy to play with but due to a lot of sugar in the frosting it becomes hard after setting for sometime (I think the icing will be great for children party cake, yum.)

The best part is it's fun to make the caramel syrup, I don't have a chance to do it much, so I think this is the thing that I learned from this challenge.

Host of this month : with Alex (Brownie of the Blondie and Brownie duo:, Jenny of Foray into Food (


Makes 1 (9"cake)

10 Tablespoons

unsalted butter at room temperature

1 ¼ Cups

granulated sugar (if you don't like too sweet cake, I suggest using only 1 1/8 cup)

½ teaspoon

kosher salt


Caramel Syrup (see recipe below)


eggs, at room temperature

splash vanilla extract

2 Cups

all-purpose flour

½ teaspoon

baking powder

1 cup

milk, at room temperature

Candied fruit for decoration (you can see how to make candied fruit or flower here

Preheat oven to 350F
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 and salt & 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. {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.}

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.


2 cups


½ cup


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.


12 tablespoons

unsalted butter

1 pound

confectioner’s sugar, sifted (you can use only 14oz.-my own version)

4-6 tablespoons

heavy cream

2 teaspoons

vanilla extract

2-4 tablespoons

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.

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

(recipes above courtesy of Shuna Fish Lydon)


1 Cut the cake into two layers, and spread the butter cream on top of the first layer.

2 Place another layer on top, frost top and side of the cake.

3 Decorate as you like.



  1. WOW! You made it the most beautiful!

  2. What beautiful, elegant decoration on your cake. Wonderful job!!!

  3. Hi :))
    Another wonderful work...what can I say, juz one word AWESOME :)))

    When you mentioned you have hospital appointment every I hope nothing serious,take care ya.*hugs*

    Btw, I have did your tomato, cheese sausage usual came out fantastic. Will post it up and will link you. Hope you don't mind me using your text for the recipe :)


  4. Hi, Marija
    Thank you.

    Hi, Gretchen Noelle
    Thank you.

    Hi, Elinluv
    About seeing a doctor, there aren't serious, thank for your concern ^ ^.

    You can use my text if you want, I'm so happy that you like it.

  5. wow! your cake looks so gorgeous!

    Get well soon... take care.

  6. I really like ur piping ka...very nice !!

  7. I'm so sorry you're not feeling well, and that the cake recipe as presented was a bit too sweet for you. You did a sensational job with the decoration!

    Thanks for baking with us, and have a happy holiday season!

  8. I have been coming to your blog for sometime now and you never fail to amazed me with your beautiful baking and your photography skills. Hope you are feeling better.

  9. Hi, Bake a story.
    Thank you, I'm feeling well now.

    Hi Bean Sprout's Cafe
    Thank you for your compliment.

    Well, it's fun to bake anyway, Thank you.

    Thank you for your compliment and your concern, I'm feeling great to know that you like my blog.

  10. That is a beautiful looking cake! Your end products are always elegant and shot well:)

  11. That is a beautiful cake! You did a great job even if you didn't care for the sweetness.

  12. What a elegant cake!!
    It's too beautiful to eat:)

    I want to make this like cakes.

  13. I like your cake so much and I really want to make a cake like it for my friend's birthday. Could you tell me how you did fruit and the rose like that. They are so cute. Thanks a lot.

  14. You can do this by brush the fruits or rose petal with egg white then dip the fruits or rose petal in sugar, then let them dried.
    You will get the pretty fruits and rose petal for decorating.

  15. thanks for youe response :)



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