I thought I would challenge myself to try to create a CRUSHED CARAMEL cake…and although every other part of my cake has turned out well, you can probably see from my photo that I had issues with my caramel!
I am hoping it will receive a NOD FROM GARY for the effort I put into trying to make caramel, which just kept on going wrong!
The sugar kept on crystallising. I ruined three attempts completely, had a fourth attempt that tasted like melted sweet butter. But this was my final attempt (I had no sugar and no butter left, so it was going to have to work) and although rather anaemic, it does taste like caramel.
This is what is was supposed to look like:
Bit of a miss! However it is delicious. As I read through the recipe – I thought it sounded rather like the story of my life! It is full of dates, sweetness, sticky situations, crushed nuts, vanilla essence, smooth caramel flavoured buttercream, lots of honey, it is very deep or tall (I only had seven inch tins, the recipe said to use eight inch tins, so it is a very tall cake).
When I was a little girl, my mum used to bake regularly with me. She loved making date and walnut cake. I remember finding it rather hard to eat – as a little one, I found it kind of heavy on my tummy I must admit. But still I loved baking sessions with mum.
This cake has three layers of date and walnut sponge. The buttercream that is sandwiched between each layer and also has a “naked” skim around the side (that’s the effect where you deliberately leave some of the cake underneath showing) is flavoured with honey and salted caramel. Then there is supposed to be a layer of caramel over the top and dripping over the side with some crushed walnut praline on the top. This was the recipe I followed:
https://www.waitrose.com/home/recipes/recipe_directory/d/date-cake-with-saltedhoneycaramel.html
Some more photos to give you an idea of what I hoped would be a baking success but it turned out that Caramel cannot make her own caramel!!!
I had the slice that said “Mel” and my friends devoured the rest!
I will be dreaming of caramel after the hours I spent on trying to get it right!
Oh well, please please send me a slice 😋😋 All that flavours, super delicious 😋 and it does look good 😊
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It did taste nice Ribana – but I have to admit – date and walnut makes a heavy cake! It filled me up more than a roast dinner would!!! But although the caramel is ever so pale – it does taste like caramel which I am thankful for.
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It sounds great, and good for you for persevering! Your version has a lot more character than the inspiration picture, and I’m all about character (especially since my own cake literally went sideways). This is another one I’m going to add to my “to be baked” list.
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You are very kind Amanda!!! I had to persist – how could my CRUSHED CARAMEL cake have no caramel???
I loved your cake!!! You are an absolute star!!!
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Oh wow! Looks amazing. I am sure it would taste heavenly.
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It did taste good – but almost as heavy as the cake I remember Mum making! Although mum’s cake did not have any buttercream or caramel!
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Young people should not worry about heaviness. It’s people like me that need to worry about that.
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It looks delicious. Xx
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Thanks Shell – hope you are having a wonderful weekend – I know it’s a special one for you!!!
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Thank you, yes it’s been too busy to bake anything I’m afraid, however my daughter baked me a wonderful lemon meringue sponge with white chocolate ganache. It was delicious! I’m blessed. Xx
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That sounds gorgeous. Do you have any photos Shell? Or has it all vanished?
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Luckily I took photos before it was devoured! Xx
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Would it be possible to send us one (or more) photo so we could add it to the cake parade? It sounds beautiful!
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Sure, I’ll send one over. Xx
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Thank you Shell ❤
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Foodie person like me going mad, after watching so beautiful and yummy cakes. Seriously it’s sin. I am definitely ordering cake now.😋
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I am feeling guilty for putting so much temptation in front of everyone!
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Hahaha 👍😋
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That is beautiful! 🍰
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Thank you Sana – I was nearly there! I just need to practice making caramel! – who would have thought it?
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Are you sure you haven’t had Gordon Ramsey or Mary Berry make this one. It’s a stunner. Shame you can’t send a piece to Yorkshire and a big piece to Australia. xx
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I am sure it would make the journey much more successfully to Yorkshire!
I think Goldfinch has lost some weight since he is beyond the reach of me showing my love through baking cakes for him!!
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Willing to try this too. It looks fab and who doesn’t love caramel?
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I just need to practice making caramel! Lol!! 😀
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I love caramel. Looks fine to me.
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I read a tip on the internet to leave the lid on the saucepan so that the trapped steam runs down the side of the pan and prevents the sugar from starting to crystallise and the resulting chain reaction. That seemed to work. I was at my wits end trying to make caramel!!!
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lovely and looks delicious!
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Thanks Li – so very nearly there! Need to practice making caramel!!
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You are welcome.
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Yum! 😋
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Thank you Winnie 🙂
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You’re welcome! 🙂
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You did it!!
You are a total cake making star! Does it taste as yummy as it looks?
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It did taste great Josy – but date and walnut is makes a heavy cake! But the anaemic caramel and honeyed caramel buttercream were beautiful!
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Wow! 10/10 for persistence and effort! You did so good! 🙂
It does look like it would be easy to put on a few pounds after a slice! 😉
I love Suzanne Vega – such a syruppy smooth voice to drizzle over your cake! 🙂
Now you’ve got me drooling twice. 😉
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A crushed caramel cake without any caramel at all would have been a failure!
First time I ever heard of Suzanne V – I was chuffed to find a song about caramel 🙂
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What sort of sugar were you using?? I think raw sugar gives a nice rich brown caramel!
Serendipity about the song “Caramel’ – See if you can find a copy if S V’s first album – it’s self titled and has some beautiful songs on it. My favourite is the ballad “The Queen and the Soldier” 🙂
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I will look on Youtube.
I was using caster sugar. I ought to look at other caramel recipes, I just followed the one that came with the cake recipe.
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I am NO expert! … whatever works works. 🙂
In most videos i’ve seen when making caramel they start with a fairly coarse crystallised sugar and it seems to melt more slowly rather than dissolve quickly?
Maybe experiment with small samples of each and see what’s best.
You’ve got to live up to your name! 😉
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I do now! Yes Caramel needs to be able to make proper caramel!
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It’d be Crushing if you couldn’t 😉
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