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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.
The cake, itself came together easily and baked up beautifully. It was truly delicious and my mother-in-law loved it despite its appearance. John & I both thought we would have preferred the cake more if we had just brushed the second portion of the Burnt Sugar Liquid onto the cake as a glaze. Lesson learned – great cake/not so great frosting…
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!
My goodness Susan, what an amazing treat for Sunday! many thanks for sharing:)
brushing it with the leftover burnt sugar liquid sounds like a great idea! i can just imagine the shine it would give to the cake!
Using the “burnt sugar liquid” as a glaze is a fabulous idea!
I love the idea of using the burnt sugar liquid as a glaze! So cute with the autumn candies.
I 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!!
This is stunning! Absolutely beautiful.
Velva
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).
Lucky birthday gal! I love caramel soooo much. I was so sad when mine turned out so bad. Yours looks wonderful.
Your 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!
Oh 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!
Susan, 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!
l 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.
It 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.
I 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!
What a great treat for your mother in law, it looks so tasty!
Your 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.
Beautiful cake. I love the burnt sugar glaze. Thanks for sharing.
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