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Saturday, November 29, 2008

Daring Bakers, November 2008: Caramel Cake with Caramel Frosting

This month we're back into CandyLand with Shuna Fish Lyndon's recipe,
which may be found at
http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/
The "Hosts" for the month are Dolores (http://culinarycuriosity.blogspot.com/) with co-hosts Alex (Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/), Jenny of Foray into Food (http://forayintofood.blogspot.com/), with Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/) to assist us in alternative baking matters.


This was my first time making caramel from scratch! I knew of it, that heat, sugar and water in the right amounts for the correct time would result in caramel... but Bunny was very skeptical. Here it doesn't look like much.


But, just one or two minutes more, and it was almost too dark! I had hoped my intrepid photographer would get the 'volcanic' moment when I added a cup of water to the caramel to 'stop' it from cooking. But the spattering scared her off and this was as good as we got.


Then Bunny got her turn stirring and stirring. She's excellent at stirring. :)


She does become bored of it quickly, though. Notice the pained expression! Ha!


So she got to sift the flour and baking powder together as we prepared to make the cake. I like this photo, how it looks all 'active', but I also wish I'd cleaned the lens. ;)


The batter was very fluffy -- deceptively so. The cake itself was dense and moist, though if I'd had to guess I'd have said it'd be like a foam cake by the batter.


All done, ready to be eaten at the Pie Party the night before Thanksgiving. Only I would bring cake to a pie party. Oh well, I never did do much the 'normal way' now did I?

2 comments:

Laurie said...

It looks so yummy Kris! Kudos for only having a sliver ;)

Chicken Momma said...

It looks great. I agree with you about the batter texture vs. the cake texture. I expected it to come out very light.

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