|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…