patrícia furtado

Caramel is definitely not my favourite flavour, so I started the November Daring Baker’s Challenge with a bit of suspicion. Busy as I was this month, though, I didn’t give it much thought, and decided to give the recipe a chance without any hacks or additions.

But then something happened… the most delicious cake popped out of th oven. I could hardly believe it.

Then I tasted the frosting. It was interesting too, but an absolute overkill. The cake was perfect without it, moist inside, crunchy outside, and quite sweet. I was afraid the frosting might ruin it. I ended up decorating just a portion of the cake - mini cakes are all the rage around here - and ate the rest of it plain and unadorned. Yummy.

And to my surprise, again, the mini cake wasn’t spoiled at all by the caramelised butter icing. The combination worked very well, I’m definitely baking this cake again.

Caramel Cake with Caramelized Butter Frosting
by Shuna Fish Lydon of Eggbeater

This challenge was hosted by Dolores, of Culinary Curiosity, Alex (Brownie of the Blondie and Brownie duo) and Jenny of Foray into Food.

As usual, you can check all the beautiful creations coming out of this on the Daring Baker’s Blogroll and on foodgawker’s new Daring Bakers Gallery

Last, but not least… here’s the link to the recipe.