Joe, made the Maya Angelo Caramel Cake. Too sweet for me, but learned a lot.

[traca]

I love that she uses the liquid caramel in the cake batter and browned butter in the frosting was new for me too. I used your tip about holding back the browned bits.

When I mentioned the frosting was too sweet for me, my roommate said that's typical of southern cakes. Interesting.

Also, I remember you saying the recipe as written didn't make enough frosting. I found the same recipe on Martha Stewart's site, and it reflects that doubled frosting ratio.

http://www.marthastewart.com/257425/caramel-cake

 

[joe]

It's definitely a sweet, Southern-style cake. I find people protest the sweetness while they lick

their plates and ask for seconds, lol. Getting the butter as brown as possible without burning cuts through the sweetness a bit. The same with the syrup. Making it deep amber adds flavor, and I drizzle some of the syrup over the cake for flavor.

If I make two cakes I triple the frosting recipe--that seems to work well.

Glad you tried it!

 

[angak1]

I made this into cupcakes(don't hate me) for my bookclub ladies and it had less icing than

if it was a double layer cake. it makes nice cupcakes.

 

[joe]

How could I hate you?

 

[marilynfl]

oh, I don't know. If Angie made 500 fresh ravioli in 2 hours... (hey, I'm just saying...)

 

[joe]

Why're you tryin' to stir up trouble?

 

[marilynfl]

"If you cut me, do I not bleed fresh ricotta?"

 

[joe]

OK, now I can't bite into ravioli without feeling I'm murdering something.

 

[angak1]

gahhhhh. and I'm having my coffee and last piece of Stollen as I read this.

 

[joe]

Marilyn is jealous because she knows we love each other best. Sorry about your keyboard.

Coffee AND powdered sugar can be a challenge.

 

[cheezz]

What makes this a caramel frosting?? No brown sugar or caramelization anywhere

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter
1 package (16 ounces) confectioners' sugar
1/2 cup heavy cream, plus more if needed
1 tablespoon pure vanilla extract
Pinch of salt

 

[lisainla]

Perhaps because the butter is browned?

 

[cheezz]

Hmmm...but that doesn't make caramel. I'm making this cake on Monday smileys/smile.gif

 

[lisainla]

No matter what you call the frosting, I'll bet it will be yummy! smileys/bigsmile.gif

 

[traca]

I was wondering about that too. Looked recipe up on another site in case there was

an ingredient missing (you'll have left over caramel syrup.) But it is correct. (As Joe mentions, he increases the frosting by 2x, if I remember right. The recipe on Martha Stewart's site is the doubled version.)

I really enjoyed the cake, but the frosting can be improved, I think. I'll be curious to hear your thoughts.

 

[cheezz]

What didn't you like about the frosting?

 

[cheezz]

Traca, Joe, Ang....I am making this cake for a Tues night event. How far in advance

can I bake it? Is today too soon?

 

[angak1]

I just got back to a computer----baking this today would be fine. or yesterday if you did so.