This month's Challenge was Caramel Cake with Caramelized Butter Frosting, recipe courtesy of Shuna Fish Lydon, as published on Bay Area Bites. We had to make both the cake and the frosting.
This month’s Challenge hosts are Dolores of Culinary Curiosity, Alex aka: Brownie of the Blondie and Brownie duo and Jenny of Foray into Food. Natalie of Gluten-a-Go-Go is assisting with alternative baking methods.
In the spirit of Thanksgiving, THANK HEAVENS for David Lebovitz. The man is brilliant. He suggested using a strainer over your caramel pan to stop the spatters and preventing the equivalent of Culinary Napalm (perfect description from Alton Brown) from splattering me and my kitchen.
This was actually fairly easy. I was quite worried about burning myself, but that didn’t happen, and I followed Shuna’s directions for the caramel challenged to a “T” and it all came together beautifully. I was afraid of my regular cake pans not being “tall” enough, so I used my 9” springform pan – fabulous! It pulled away from the edges just like it was supposed to and it turned golden brown and delicious.
Thanks to Dolores, Alex and Jenny for selecting this month’s Daring Baker Challenge. You can find the complete recipe for the caramel cake, frosting and optional caramels (which I did not make) on their sites.To see what all the other DBer’s did, you can find the blogroll here and if you’d like to join the monthly party, info about that can be found on that page as well.