OMG.. I haven’t ever baked before but the cakes turned out OK.
Now time for frosting.
With two goals in mind we set off to YouTube. First, I want to use my new mixer and second I want it to be a waster or user of time.
It turns out that there is such a thing as Salted Caramel Buttercream.
With a plethora of recipes to choose from and each with easy parts and complicated parts we headed to the kitchen. The measurements we had were in grams so with some adjusting we decided on a cup of water and 2 cups of sugar over a medium heat
As it boils it changes color to a slight amber… we added 1 1/3 cups of cream.. but too fast.. so to correct the clumps of toffee floating in a brownish liquid we placed over low heat, whisked for 5 minutes and you can see the beautiful result as it cooled in a bowl. To the slightly cool caramel we added a teaspoon of vanilla and a large pinch of salt… And headed off to the next step. Creaming our butter.
2 sticks of butter, very soft tossed in the kitchen aid and whipped on medium until fluffy
Add in a pound of confectioners sugar and whip until smooth, then slowly add half the caramel. Taste. For us, it needed more.
Between the baking and the frosting there was a day. and in that day the cakes went from round to square. We used the bits and pieces as dessert and to try out a syrup… it was good
Drastically improving the taste of the cake and making it oh so very moist.
We tested pouring it over the top, soaking it through the sides, and dipping. All equally good. All improved by witting wrapped in plastic wrap overnight in the fridge.
But now to frost….
I think I may need to buy a frosting spreader thing-a-ma-bob and maybe one of those cool spinning cake stands.
For now I sliced it up and we are enjoying
oh yeah, you can pour the remaining caramel over also
Something a bit lighter to read…