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| Stirring the cream into the Burnt Sugar |
This week's Baked Sunday Mornings challenge is for Burnt Sugar Bundt Cake with Caramel Rum Frosting. Baking is my thing. And, I'm a perfectionist about it. So, when it doesn't go well, I get very stressed. I have been on a caramel kick lately, so I was really looking forward to making this cake. I decided to make it for my mother-in-law's birthday because I thought it would be easy to transport in a cake carrier.
John, who is great at making caramel, made the Burnt Sugar Sauce for me. And, I did the rest. The cake turned out beautifully. But, I'd seen comments on the Baked Sunday Mornings Facebook page about challenges some of my fellow bakers had with the frosting, I made some adjustments: I reduced the Dark Rum to 1 Tablespoon; added an extra 1/3 Powdered Sugar; and refrigerated the frosting before I put it on the cake. I was hoping to achieve a nice draped effect, but instead, the frosting ran down the sides of the cake and began to puddle! I bought some autumn candies to decorate the cake with, but they slid, too. I chose not to make the sugar shards.
Happy Birthday, Mrs. Lester!
It's always frustrating when a recipe doesn't turn out the way it should, but I'm sure this tasted heavenly despite the frosting mishap - the flavors are perfect together!
ReplyDeleteMy goodness Susan, what an amazing treat for Sunday! many thanks for sharing:)
ReplyDeletebrushing it with the leftover burnt sugar liquid sounds like a great idea! i can just imagine the shine it would give to the cake!
ReplyDeleteUsing the "burnt sugar liquid" as a glaze is a fabulous idea!
ReplyDeleteI love the idea of using the burnt sugar liquid as a glaze! So cute with the autumn candies.
ReplyDeleteI like your idea of brushing the burnt sugar liquid on the bundt cake rather than the frosting. It was a very sweet frosting. I think I will try that next time. But I loved candy pumpkins on top!!
ReplyDeleteThis is stunning! Absolutely beautiful.
ReplyDeleteVelva
I love the decorations on your cake! That's really nice that your husband helped with the caramel sauce; being good at making caramel is a great culinary trait to have. I had refrigerated my caramel mixture overnight, which might have helped with the frosting not spreading (it seems like a lot of people had this issue).
ReplyDeleteLucky birthday gal! I love caramel soooo much. I was so sad when mine turned out so bad. Yours looks wonderful.
ReplyDeleteYour cake is so festive with the decorations -- a great idea for a birthday cake! This frosting really is just a pain... the recipe definitely needs some tweaking!
ReplyDeleteOh I've had that same problem with some icings Susan, such a disappointment when the cake turned out so well. I'm sure it was very yummy though and those pumpkins (I'm a sucker for them) negate any icing dilemmas in my book!
ReplyDeleteSusan, Do I ever feel your pain. Do you remember when I made your bundt cake last Summer (hot-frosting ran and puddled) and stuck my head and cake in the refrigerator while I frosted it? MESS-O-RAMA Even Halloween candy wouldn't have rescued my cake. If you had not said a word, I would have thought you did that frosting purposefully. It looks all sweepy and gauzey and ghostly (a compliment). And, if you made it, it must have tasted delicious. Your mother-in-law is lucky to have someone who would take the time to make her a birthday cake - from scratch. And, she is just plain lucky that it is YOU. Glad to be back in the USA. Had a wonderful time. Hopefully you missed your friend who leaves the looooong comments!
ReplyDeletel love the idea of the glaze, but am I the only one that wasn't really that crazy about the taste of the burnt sugar liquid after the coconut milk and lemon additions? I loved it in the cake, and despite being runny and a little too sweet after I added extra powdered sugar, I thought the frosting had a good taste. I just don't know that I'd like the liquid used as a straight up glaze without any additions.
ReplyDeleteIt looks beautiful, Susan. I think the puddling just gave you more wonderful icing to eat along with the cake. I am sure that your mother-in-law loved it. I wanted to make this one, but we got busy working on some projects this weekend.
ReplyDeleteI always have trouble with bundts. They never come out for me! So if the cake is great, then I have to try this as soon as possible! Thank you for sharing!
ReplyDeleteWhat a great treat for your mother in law, it looks so tasty!
ReplyDeleteYour cake looks so fun with the fall decorations! Those circus peanuts remind me of my dad growing up :-) Lots of issues this week for everyone it seems.
ReplyDeleteBeautiful cake. I love the burnt sugar glaze. Thanks for sharing.
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