Sunday, November 24, 2013

Antique Caramel Cake

Sometimes when I'm baking and think everything is going just fine, that is usually the sign that something is going to go wrong.

So it was with this cake. 

Cake- easy and straightforward to make- came out perfect. 

Frosting- a different story. Actually the making of the frosting went fine. The recipe did say that if it seemed a bit loose to use right away, to refrigerate it for a few hours. OK.... did that. When I got ready to frost the cake, it seemed a bit more spreadable , but the minute I started frosting the cake it ran down the sides and wouldn't  hold it's shape. How disappointing...:-(

Now that is not to say anything about the flavor. "A rose by any other name would still smell as sweet". The cake AND the frosting, both separate and together are delicious. What I particularly like about the frosting is that it's not too sweet and because of the cream cheese has a slight tang that makes it special. The cake is light, not over sweet either and the combination is great. I could really see this cake being presented very elegantly, but for me, it didn't work visually. Maybe as cupcakes it could work better. next time.
Try it anyways- have it with afternoon coffee, for a sweet breakfast or a late night treat. You can find the recipe here at Baked Sunday Mornings.

Next day note- I just ate the piece of cake I cut for the photo and droopy or not, it's worth it!

droopy mess!

7 comments:

  1. Ah, I see what you mean about the frosting. Frosting is so tricky sometimes-- I've definitely been there. The first time I made the Aunt Sassy Cake, my frosting was *literally* a SAUCE! Still, your cake looks delicious, and I like the pattern that you tried to make on top. :)

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  2. Hi Yael! I chilled my frosting overnight, and it was firm enough to spread, but started to soften only 10-15 minutes out of the fridge. There's just not enough icing sugar in it to make it stiff enough, and cream cheese frostings are to runny anyway. Ah well, still tastes great, right?!

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  3. Sorry you had trouble with the frosting but it was delicious, wasn't it?

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  4. That has happened to me with frosting too. Very frustrating. As long as it tastes good, it is a save!! This was a good recipe and I look forward to trying it again.

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  5. Frosting can definitely be tricky! I refrigerated my frosting for 20 minutes, did a crumb coat, refrigerated the cake for 10 minutes, and then finished with a last layer and my frosting wasn't too droopy!

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  6. For some reason I had no problem with the frosting. I is delicious! Your cake looks yummy!

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