mercredi 26 novembre 2008

Daring Bakers' November Challenge

This month's DB challenge was very fun to do! It is my first time 'browning butter' and making 'caramels' and oh! the smell is unbelievable! My whole house is inprinted with the smell. I do hope it stays for a long time or else I might resort to compulsively 'brown butter' every day.

It has been a while since I indulged in DB. I have, however, hungrily stared at every month's past challenge and scanned many pictures of them. Sadly, Priorities (note the capital P) and work come first. I managed to find a spot for this lovely challenge and so without another moment's delay, I present you with this month's recipe!

This month's recipe was hosted by Shuna Fish Lydon’s, her web site is (http://eggbeater.typepad.com/). She has chosen a Caramel Cake with a Caramalized Butter Frosting. I will post only the ingredients tho, If you need the instructions please check out this page on Shuna's site, of which I have provided a link. http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/

And so, here is my Caramel Cake with a Caramalized Butter Frosting.
Cake
10 Tablespoons unsalted butter at room temperature
3/4 Cups granulated sugar*
1/2 teaspoon salt
1/3 Cup Caramel Syrup (see recipe below)
2 eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Frosting

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons 15% cream*
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Caramel Syrup

2 cups sugar
1/2 cup water
1 cup water

*Changes I made

Overall, it was a moderatly diffucult recipe. If you follow the instructions carefully however, there should be no hitch. The cake is a little dry but light, I loved the caramel syrup and how it smelled. The icing hardened a little after a day but I heard it was normal. The main drawback was the sweetness even though I used less sugar in the cake the icing was overpowering. Sadly, I will not be doing this recipe again.