I have two Foreign Exchange Students coming for the 2015 High School Year.
Victoria is from Norway and Carolin is from Germany. Hopefully we will get them to do some guest posts while they are here because they are interested in baking also.
We communicate a lot on text messages to get things all planned and ready for their arrival and school year. Last week while we chatted I was making this cake and I promised them a picture.
So, Victoria and Carolin this is for you!
I love Caramel! I love Donna Hay’s recipes. And she makes everything look so beautiful. This Caramel Butter Cream Cake came across in my Facebook feed and I was inspired to make it right away.
Mine is not as pretty as hers but was probably just as tasty. It’s a very sweet frosting and I suggest putting a thinner layer on and serving it with vanilla ice cream to help cut the sweetness.
Donna’s recipe makes a large cake. We were giving pieces of it away to the neighbors. So, if you’re just making it for a small family cut the recipe in half. You will still have a large cake. I refer to this as the 2 pound butter cake! You will see when you look at the ingredients.
But in the last week as I thought about this cake my mind went to things I could do to make the recipe more to my taste of not being so sweet. So keep an eye for my version in the near future.