After two month of savoury delights the Daring Bakers are now back to pleasing their sweet tooth with a Caramel Cake. Shuna Fish Lydon of Eggbeater is a pastry chef and she has created the recipe.
Since I’ve been on a sugar high in the last couple of days, I decided I’d halve the recipe and make cupcakes instead. This was probably a bad idea. Now folks, please don’t jump to conclusions already. The cake was FABULOUS even when the recipe was halved! It’s just that I won’t have enough to satiate my cravings.
What I’m extremely happy about is that I got a great syrup at the first shot. I was so worried about it not reaching the right temperature and consistency. I made the following changes:
- Halved the recipe
- Used hot milk instead of milk at room temperature. I strongly believe that hot milk always makes cakes better.
- Used salted butter and omitted the salt (because that was the only thing I had at hand!)
When you bake the cake on the posting date, things can get quite chaotic, but it’s all worth it in the end! At such times I’m thankful that while most of the Daring Bakers in the West are asleep, I bake and the post is up just in time.
This cake is very moist and delicious. The texture reminded me of the Nutella Cupcakes I made a while ago. Its a good thing that I made cupcakes since cooling it took a shorter amount of time and I could down one without having to wait until I icing it. As I type this I’m digging into some of the caramel-ly goodness and this is definitely amongst the better cakes I’ve baked.
This is very quick to make and once you have the caramel ready it’s even quicker! Thanks so much Shuna for this wonderful, wonderful recipe. If you can handle some more sugar, check out what my fellow Daring Bakers have created!
{ 48 comments… read them below or add one }
GORGEOUS!! OMG these look fabulous!
Pretty good cooking and photography
Oh btw I loved the cake too but I loved the frosting even more! mmm just love the smell of melted butter.
Well done! I need to try the thing with the hot milk. I let you know…
Very pretty! Great job here!
Cheers,
Rosa
looks fabulous!! love the crumb of the cake
OMG they look so yummi…What a great idea to make cupcakes instead of one big cake. Next time I’m going to make cupcakes too.
Great job Shaheena! Well done!:))))
WOOOOOOOOOOOOOOOOOOOOOOOOOOW. Looks perfect, moist, tempting, appetizing, decorative and yummmmmmmmmmmmmmmmmmmmy.
Nice job making these into cupcakes! They look beautiful and delicous
The texture of your cake is lovely. The pink sprinkles give your cakes a festive look.
I never knew the bit about hot milk. Wouldn’t it cook the eggs?
Glad to see the situation in Bombay is under control. But I’m thinking there’s a long way to go still.
You have a serious love of sugar. The cupckaes look fantastic!
Awesome presentation shaheen.I’m so glad to be part of the daring bakers club:)
Thank you, guys!
Aparna: Whenever a recipe calls for milk, I use hot milk. It has never cooked the egg. I put quite a bit of flour first and then the milk so the temperature doesn’t suddenly increase.
Relieved that things are now calmer, but like you said, there is a lot that needs to be done.
I love the first photo! Great job with the cupcakes, dearie. If only you could send some over here
Wow. You did great. Kike the tip about the hot milk. I must remebere that.
Been thinking a lot about you these past few days. I hope that you and your loved ones are out of troubles. My parents just came back from a trip to Rajhastan during Diwali and they had a wonderful experience.
On another note, I love what you did with the challenge! The cupcakes looks smashing!
Your cakes are sooo cute! Great job!
These look terrific – so bright and cheery! Hot milk? I will have to try that.
Your cakes are so cute! I love the sprinkles
So cute! Very girly and delicious looking!
I’m so glad you enjoyed this challenge. And I’m glad to have you among the “last minute baker club”. It sort of adds to the ‘daring’, or so it seems to me. Thanks for baking with us!
Wonderful cupcakes! I love their shape!
Thanks everyone, I’m flattered!
Tartlette: Thank you for keeping me in your thoughts and prayers. Everyone I know is safe, thank you.
Dolores: I know,I kinda like pushing myself to the edge and finishing the challenge in record time.
Your cupcakes are so lovely!!
Beautiful photography!
Wow yours is so pretty, love the pink sprinkles on top, bet they made it taste even nicer!!
Hot milk! It sure did a great job with your cucpcakes…beautiful and great texture, too. Love your photos!!
I like the idea of using hot milk… Might give it that extra edge in a taste test
These look so cute
!!!!!! Compliments!!!
cupcakes are the way to go for sure. I did warm milk too. yours look lovely.
Thanks for the warm milk tip. I used cool (room temperature) milk and my batter separated. Your cake looks light and lovely.
Such lovely cupcakes! They look just beautiful with those pink sprinkles. Wish I could have one now!
Super cute cupcakes! Love the sprinkles!
Wowee Shaheen! these cupcakes are absolutely gorgeous! Yummyyy
Great job! I love the shape of your cupcakes.
I love the little cupcake tartlets. Adorable!
These look adorable and delicious! I love your tip about using hot milk for cakes. I have always been suspicious!
How festive! Your cupcakes look great!
I love the shape of your cupcakes! It gives a simple cake class!
When am I getting mine?
These are so lovely! Wonderful job!
Wow, these are stunning. Excellent job.
Thanks everyone, and arjwiz, I made an entire 8 inch cake just for you today. Now you don’t have a reason to complain!
Beautiful job! How many cupcakes did half the recipe make? Just trying to make the same here, but with the full recipe. Can’t wait!
Hi Gail, Half the recipe made 8 big cupcakes. I made the cake again and I preferred how they turned out when I halved the recipe. They were more fluffy when halved. And got better reviews too!
caramel cake looks very delicious.
Where is the actual step-by-step recipe?
where is the recipe for this cake?
shaheen i cant find the recipe for these cupcakes
{ 1 trackback }