Wednesday, September 19, 2012

Cocoa Caramel Cake

My niece won first place in the Made By Kids category at the Cake4Kids CakeOff-4Kids event this past weekend!  Under my supervision, she baked, frosted, and decorated both a tasting cake and a show cake (which we ended up serving that night as well).  They were chocolate cakes with a salted caramel buttercream frosting.

Instead of having her use Hershey's cocoa powder in my go to chocolate cake recipe, I supplied her with a "premium" can of Ghirardelli cocoa powder.  It definitely changed this chocolate cake recipe for me.  I don't think I can ever go back to every day grocery store brand now.  (To make matters worse, I recently purchased both E. Guittard and Scharffen Berger cocoa powders to do a comparison in the near future.)

The best part of the night was when I let her decide whether to use coffee or boiling water with this recipe and she replied with the most logical answer, "Kids don't drink coffee!"

The show cake included a base made of candy melts and extra candy melts as "sprinkles" on top.  She piped on the frosting using a 2D tip.  I was trying to teach her to do swirls but her making drop flowers worked out a lot easier.

Not wanting her to deal with hot bubbling sugar, I prepared the salted caramel sauce for her which she simply added about 1/2 cup to my go to vanilla buttercream recipe.  I was afraid of burning the caramel; so, I took it off the heat a lot sooner than necessary; hence, it didn't turn out as amber.  It might explain why the taste was too subtle in the frosting.  So, I let her drizzle the caramel sauce all over the top of the cake and it turned out really good!  People thought the tasting cake was her show cake as well.

No comments:

Post a Comment

Related Posts with Thumbnails