Another Daring Bakery challenge and another discovery. This month’s hostesses are Shuna Fish Lydon's of Eggbeater whose signature Caramel cake (as showed here) , Dolores of Culinary Curiosity, Alex of Brownie and Blondie and Jenny of Foray Into Food.
I had no idea what a caramel cake tasted like it was very delicate and moist. But it was too sweet for my liking. I've reduced the amount of the sugar in the original recipe. So instead of using the original 1 and 1/4 cups, I used only just 1 cup of sugar. Result was one delicious cake. I did half recipe for the caramel syrup so no left over syrup. For the challenge we had to use caramel frosting which I found too sweet. So I would prefer vanilla frosting instead if I make this cake again. Also I suggest to use this cake for ice cream cakes.
I like it, I hope you will too.
Cheers.
8 comments:
Great job on your challenge and your cake looks lovely. I really like the daisy effect as decoration.
It is very beautiful!
i thought the icing was too sweet too.
So pretty! Great job.
I like the presentation -- so nice and dainty.
Love the flower shape - just adorable!!
what a fantastic looking cake! well done.
What a beautiful little cake you have. Great job with the challenge--you're so creative!
LOVE the cake shape. Beautiful flower with frosting. It WOULD make a great ice cream cake. Great idea.
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