• Recipe's origins: Bay Area Bites: Caramel Cake, The Recipe
• Recipe's orginator: Shuna Fish Lydon
• Our hostess: Dolores of Culinary Curiosity
• Our co-hostess: Alex of Brownie and Blondie and Jenny of Foray into Food
When I heard that this month's DB challenge was one of Shuna's recipes, I was positively overjoyed. Not only is she the wonderful authoress of the equally wonderful Eggbeater, but I had the distinct pleasure of being on the BlogHer '07 foodblogging panel with her. I can tell you all that she's an absolutely warm and lovely person and I am so happy to have had the opportunity to have met her.
I read though the recipe and I knew exactly when it would be served. You see, this month marked My Most Marvellous Manager's 10th anniversary at the company. He's a truly great person and I am so lucky to have worked with him for the past seven and a half years--quite knowledgeable, a great mentor and quite patient (well, you have to be to work with me). I'm pretty sure he didn't suspect I'd bring in some treats to mark the milestone..
I'm not much of a caramel maker. I've only made it successfully once before. Normally I get a crystaline formation that could resemble an outcropping on a planet seen on Doctor Who. Previous attempts left me so frustrated that I simply gave up, or if I was cooking with my Dear Little Cardamummy, I'd just get her to make it. Well, I seem to have regained my caramel making touch as it turned out perfectly, with little wisps of smoke rising as the Napalm-.like liquid turned a deep amber.
The batter came together wonderfully. Can't say much better than that.
Now, when it came to determining how best to take it in, I decided to go with cupcakes. I have learned that I have some...enthusastic eaters...around me, and sometimes it's best that treats be pre-portioned...mind you, it also means there's less clean up in the end, so it's not totally an altruistic decision.
Cuppycakes they were. the recipe turned out about 18 slightly mounded slight cakes. My guess is Beelzebub was done with them in about 20 minutes.Truth be told, 12 of them made it to the office...the other six were mysteriously left in my kitchen. Funny how this happens from time to time.
I think the next time I make this cake, I'll halve the icing recipe. It's quite delicious, but there's a lot of it. I'd prefer a thinnish icing layer bonneting the cakes, than entombing the delicate and soft crumb in all that icing.
Everyone loved the cupcakes -- including MMMM.
To see what the other Daring Bakers did, please visit our blogroll.