Who doesn’t love a change? Definitely I do. I often rearrange the furniture and re-decorate whatever possible to bring on a renovation at home. It revitalizes the mind and brings a new look and feel to our home. Last week, we painted our red mahogany color dining table white and rearranged the sofa set. Now, our drawing room looks brand new and special. Welcome New Year with new changes. !!
Now, How about a change in flavors? Most of us follow a regular menu on a daily basis. At times we could bring a change the regular flavors. In fact we choose to eat for two reasons- appetite and fondness to food. So why not try something new. Usually, I prefer Vanilla or chocolate flavored frosting. Last weekend, I experimented with a variety of frosting flavors such as passion fruit, rose and peanut flavor. It was huge success. It made me daring enough to seek similar experiment with cake recipes.
To begin with, I wanted to try caramel flavor cake and searched the internet, but nothing came up which was worth giving a try. Most of the recipes were regular cakes with caramel frosting. Consequently, I ended up making caramel from scratch and altered a simple butter cake recipe that I use frequently. And the outcome?? The cake was eaten up within 15 minutes it came out of the oven. Thankfully, I saved a piece to take a picture. Unlike I feared that the cake would taste blank or vanilla once its baked, the caramel flavor was ample enough to figure out it’s in fact a caramel flavored cake.
At the moment I have lots of ideas I want to try with cakes and frostings. A successful alteration or a new recipe could simply win the hearts of sweet lovers and fill my heart with content. Never restrain yourself from making your kitchen an experiment lab once in a while, sometimes award winning recipes would be the outcome. Who knows?
Here goes the recipe..
Sugar – 1 Cup
Water – 4 tbl spoon
Butter – 1/3 Cup (Cold)
Cream – ¼ Cup (Use fresh cream/tetra pack cream/ double cream/ unsweetened whipping cream)
- In a saucepan combine sugar and water. Heat it over low to medium flame till sugar begins to melt and starts to caramelize (becomes brown in color). We must be careful at this stage as we do not want black caramel that tastes bitter. When the caramel turns golden brown color, add the cold butter and mix well.
- Once mixture start boiling, add the cream and combine well. Keep cooking till you achieve slightly thick syrup. Remove from heat and let it cool completely.
Note: I suggest watching a caramel syrup making video before trying it yourself. This will help in understanding the desired color and stages when to add butter and cream. At times, this recipe becomes a huge disaster if the caramel becomes dark and burnt. Practice makes perfect results. Once you get the trick, trust me it’s pretty simple and you will never go for store bought syrup which is expensive and homemade tastes better than canned ones. Also, it can be refrigerated and to get the right consistency simply reheat it.
Do not overcook this mixture as caramel syrup thickens on cooling. If overcooked, we will end up with caramel fudge instead of syrup. Caramel fudge can be rolled and molded into desired shapes and served as caramel toffee. Kids and adults will love this chewy toffee.
The cream used can be varied. I sometimes use cream that I have in the pantry. Even UHT whipping cream will give you the same results.
Caramel Syrup– ¾ Cup (Either use store brought or make your own)
Sugar – ½ Cup
Butter – ¼ cup + 2 tbl Spoon ( at room temperature)
Flour – 1 ½ Cup
Eggs – 2 (at room temperature)
Curd – ½ Cup
Vanilla Essence – ½ tsp
Baking Powder – 1 ¼ tsp
- Cream Butter and sugar till soft and fluffy
- Add one egg at a time to the butter mixture and beat at low speed only till combined.
- Add flour, caramel and curd alternatively. Do not over beat. It’s advisable to use hand mixer at the lowest speed or use a spatula to combine.
- Add the vanilla essence and the baking powder. Combine well.
- Bake at 180 degree Celsius until done.
Once cooled, decorate it with caramel syrup or desired frosting.