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!
