This month's challenge is Shuna Fish Lydon’s recipe for Caramel Cake with Caramelized Butter Frosting hosted by Dolores of Culinary Curiosity, Alex of Blondie and Brownie, and Jenny of Foray into Food. I managed a good result the first try which is great because these days I'm not finding myself with a lot of time (read here retail and holiday season) but I can't let that keep me from a potentially delicious Daring Bakers Challenge. Well I say potentially delicious but I have yet to experience a not delicious challenge so it's pretty much a sure thing at this point.
I followed the recipe pretty closely. First, I halved the recipe just to save the calories during this season of excess. My modifications to vegandom were:
-Earth Balance for the butter in both the cake and frosting
-1 Tb flax meal and 3-4 Tb water for the egg (remember I halved this recipe so you may want to double this for the original recipe which calls for 2 eggs)
-vanilla soy milk for the milk and I also omitted the vanilla since the soy milk already had this
-doubled the baking powder
-a little Mimic Cream in the frosting instead of the heavy cream
So as you can see the substitutions were fairly straight forward. I made mini cupcakes because I haven't made them in ages and they are super cute. To get into the holiday spirit I used gingerbread print ones. Aren't they adorable. I had to eat them right up. The cake came out very nice actually. Quite light in density as well as flavor. The frosting piled on the sugar but that's to be expected from frosting. I give this cake two frosting covered thumbs up.
Happy baking everyone!