Christmas Caramel Cake

Usually, the first thing that I decide on for a special occasion is dessert. For some reason, a dessert for Christmas was just not coming to me. Sure, I had LOTS of ideas of snacky type desserts but I wanted a REAL dessert. I contemplated several different things (which I will still make) but finally landed on caramel cake after talking to my mom.

Caramel cake, I would have to say, is my family's favorite dessert. My brother had caramel cake as his groom's cake. It is just GOOD! I was really excited to finally get to make it. Enter problem...work! Over Christmas, I was on call every other night. That did not leave much time for cooking; but, I didn't think it would be a problem. Normally, call over Christmas isn't that bad...different story this year! So, when I got home, I just wanted to sleep...not make a caramel cake. My mom, thankfully, offerred to make the actual cake part. The scratch recipe she used didn't turn out (apparently, other people had trouble with it as well) so we used a cake mix. The icing, however, was fantastic!!!!

Oh my! The caramel cake we tasted originally is more of a fondant icing, but this one was perfect...even Daddy agreed after trying it. The recipe I used made 5 cups, so I halved the recipe and it turned out to be the perfect amount for a two layer round cake. I also used buttermilk instead of heavy cream. No problem...tasted great! It was even better after a couple of days because the icing had a chance to seep into the cake and created almost a simple syrup effect. So good! Somehow, I don't think anyone would complain if this became a Christmas tradition...and I would go in search of a good cake recipe!

Quick Caramel Icing - adapted from Southern Living December 2010

1/2 cup butter (1 stick)
1 cup firmly packed light brown sugar
1/4 cup buttermilk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Preparation
1. Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).
2. Stir in buttermilk and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed; beat 8 to 12 minutes or until thickened. Spread over cooled cake immediately. Enjoy!

"L is for...."

LUKE!  Today I went to the 1st birthday party for one of my best friend's little boy.  I introduced you to him a year ago...and now here we are a year later. 

Sarah decided to be quite the creative (and I'm sure frugal...I'll probably do this, too!) mom and make the cake for Luke.  She used this fondant recipe and I think it turned out really well. 

We did a test run a couple of weeks ago and determined that it does need to be VERY thick, probably thicker than you think, in order to roll out AND make it onto the cake smoothly.  I found a lion cake and since Sarah was doing a safari theme, she decided that would be the perfect cake.  I think it turned out super cute! 

Guess who the "C" is for!  :-)  Luke and I ALMOST share a birthday.  So, if you have to make a cake for someone, try this fondant recipe.  I want to try it sometime as well...fondant just seems intimidating but apparently it's not too bad!

Buttercream Fondant
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
food coloring you desire

Directions
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

 To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.