Monday, April 4, 2011

HCB - Karmel Cake

I had the privilege to bake this week's Heavenly Cake Bakers cake with Marie and Woody. Last Saturday was Rose's birthday so we dedicated this cake to her. Marie did such a great job describing this week's Karmel Cake on her blog, that I don't have much to add, other than a few pictures of Woody using his Tai Chi sword to cut and serve the cake :o)

Happy birthday to Rose!

On a different note... as you might have read in Marie's post, I brought a portion of the Devil's Food Cake to share and everyone loved it. I asked Marie and Woody if my version of the cake was a good "in-between" cake and they both agreed; this cake was moist, tender and not crumbly. Marie said it best: "It's definitely not crumbly, otherwise you wouldn't have been able to cut such thin slices". I say, "mission accomplished" :o)




Woody proving that his Tai Chi sword can be used for cutting cakes

A slice of Karmel Cake goodness


Marie's not so sure the cake will make it from sword to plate in one piece...

Jim at his best! :o)

Plenty of whipped cream aside a slice of Karmel Cake

Final thoughts/tips:
  • I got to take a piece of Karmel Cake home. Hubby loved it. At first he thought the cake had an almond flavor but I told him it was caramel. He gave it a 9 out of 10 because he loved the soft texture of the cake.
  • I loved this cake too. The caramel flavor was in the forefront. I was very surprised that it didn't dissipate in the oven. The cake was moist, tender, very soft, and the crispy crust was wonderful. This cake is definitely one of my favorite butter cakes.

8 comments:

  1. OK, that cracks me up: cutting a cake with a saber. I'm not sure I would know what to do with a slice of cake on a sword. Maybe let someone else take the first piece?

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  2. Your cake looks wonderful! I loved all the photos of the cutting and serving!

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  3. Do you think the bit of dark brown sugar made the caramel flavor more pronounced? Everyone said my cake was underflavored, even though they like it. They wanted a stronger caramel flavor.

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  4. you three look like you had so much fun--and a three-cake day at that! thanks for your photos--woody cutting and serving the cake with his sword are pretty hilarious.

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  5. Great story and photos Hanaa! I love the shot of Jim at his best. Jim the photographer and Marie the cake & bread baker - definitely a deadly duo combo!

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  6. Kathy@kathalog.comApril 7, 2011 at 4:30 PM

    My husband is a sword collector and wants to know more about the sword. Is it a Samurai?

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  7. @Mark: ha ha. It was a really fun thing to try. I’m surprised the sword didn’t crush the delicate cake. I guess that shows how sharp it is :o)

    @Beth: thank you very much!

    @Vicki: given that almost everyone else commented that the caramel flavor wasn’t strong enough, I would have to believe that the dark brown sugar made a difference since that was (most likely) the only difference in ingredients between our cakes.

    @ECL: it really was a lot of fun. You should have been there! :o)

    @Jenn: they are a very cute combo actually. And I like passionate Jim is about his photography.

    @Kathy: I don’t know what kind of sword it is exactly, but I did ask Woody if it is a Samurai sword and he said it wasn’t. Sorry! Thanks for stopping by though.

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  8. Looks like a grand time...and a delicious cake. And I love the sword picture!

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