Take 2: Grandmother L's Caramel cake

So last year for A's birthday I attempted to make the cake his grandmother used to always make him for his birthday. Of course I know that I'll never be able to make it just like hers and I'm OK with that.

However, being the adventurous person that I am, I thought I would try it. Last years version didn't quite seem caramely enough but if at first you don't succeed.....

So here we are in 2009. With a new candy thermometer in hand I set out to try and get it right this time...well "more right" than last time:)

So, first thing first I baked the cakes. It's a simple (yet very tasty) recipe

2 C. flour
2 tsp. baking powder

1 1/2 C. sugar

1/2 C. butter

1 C. milk

2 eggs (room temperature)

1 tsp. vanilla

First, I mixed together the dry ingredients and added the butter and 2/3 of the milk, then beat with a mixer for 2 minutes. Next, I added the remaining ingredients and beat for an additional 2 minutes.

Finally, I divided the batter up between two round cake pans (greased and floured) and baked them at 350 for 30 minutes. The cakes came out perfect.

Now to the REAL challenge....the icing.

My first experience with trying to make candy happened when I was twelve with my best friend LS. Let's just say when we dumped it outside the dogs wouldn't even touch it. These were country dogs...they ate EVERYTHING.

However, I'm not afraid to take a few more goes at something until I get better at it.

The more difficult thing of this recipe is the necessity to stir it the entire time, this can prove to make your arm sore but after a while of doing it, it seems to adjust OK.

Carmel Frosting

1 C. butter

3 C. sugar

1 C. milk

1 tsp. vanilla

So first thing

Combine butter and sugar in large saucepan. Cook stirring constantly...

The butter and sugar begins to melt and become thick.

Continue to cook it this way until it turns a light brown. I am pretty sure that my mistake last year was not having the heat high enough...

It actually starts to look like it's clumping up, which always makes me nervous, but once the heat gets going it begins to melt and eventually begins to caramelize

At this point I remove it from the heat and SLOWLY add the milk which needs to first be heated up in the microwave

Then I return it to the heat and carefully bring it to a boil

 

Once it hits 238 degrees (softball stage) I remove it from the heat and add vanilla

So at this point it actually looks like some sort of caramel substance, which is a pretty big improvement from last year. But, the directions state to let it cool to 110 then beat it with a wooden spoon until it loses it's gloss.

Candy is so sensitive I swear. Once it was cooled (keep in mind I'm still stirring at this point) It gets too difficult to stir and really isn't "beatable" so my improv skills kicked in and put it back on the heat to soften it up...stirred it with my wooden spoon as best as I could until it was cooled down a little...then I made the rash decision to dump it on the cake. Hey, it was after midnight at this point...I'd reached that place between tired and delirious:)

So here's the finished product

I have absolutely no idea how it will taste but I did try some of the caramel out of the bowl and it was pretty good. I'm thinking birthday cake may be a little chewy this year....

Can't knock me for trying though...right?

So I'll save this little recipe to try again next year. I'm hoping to get a little better at it the more times I try to make it:)

Happy Birthday to A!