My Favourite Caramel Birthday Cake

Sometimes I feel a little bad I don’t broaden my horizons and try a different cake every year…but then I remember why I make this cake consistently, it’s just that good.
It’s big, triple layered and covered in one of the best frostings I have ever tasted. There’s even a little raspberry jam between the layers: don’t freak out! It’s just enough to add a little interest and colour but it won’t detract from that caramel goodness, I promise πŸ™‚
The cake stays pretty moist (providing you don’t leave it in the oven too long, it’s not foolproof) when done properly and feeds a crowd very nicely (we had two cakes between about 17 people and there was still about 1/3 left of each cake! Yes, I had it for breakfast. Guilty as charged). I wrapped some lace around it because it looked pretty but you can do as you like!Β 
I really hope you give it a try sometime πŸ™‚

My Favourite Caramel Birthday Cake
2&2/3 cups flour
2 tsp baking powder
Pinch Salt
250g butter, softened
1 cup white sugar
Β½ cup brown sugar
4 eggs, separated
1 cup milk

90g butter
1 cup brown sugar
3 cups icing sugar

To fill:
Raspberry Jam

Preheat the oven to 180 degrees Celsius and line/grease three 20cm diameter cake tins.
In a medium bowl, mix together the flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar until nice and light and fluffy. Beat the egg yolks in one at a time. Alternate mixing in the dry ingredients and the milk, starting and beginning with the dry (I did this by hand because I didn’t want to overmix it). It will be quite thick, but do not fear. Beat the egg whites until stiff peaks form. Fold into the batter 1/3 at a time, mixing gently and folding until just combined. The batter should be soft dropping consistency, so not too thick that you have to spread it around the tins. If it is too thick, add a tablespoon or so more milk.
Divide the batter between the tins and bake for about 35 minutes until the skewer comes out clean when inserted (I have accidentally over baked this, so I hovered around the oven and whipped them out as soon as they were done). The tops should spring back when lightly touched. Cool half an hour in the tins then turn out onto wire racks to cool completely.
When ready to assemble, place a layer of cake on the serving plate. Spread some jam onto the top, leaving a 1cm border. Place the next layer on top and repeat the process. Finally, arrange the top layer on top of this.
To make the frosting, melt the butter and brown sugar together. Heat gently until the brown sugar has dissolved completely (this is important as if not you can end up with grainy frosting; however, I assure you this is still delicious!). Bring to the boil, then remove from the heat and add the icing sugar a bit at a time. When cool enough to spread on the cake, it’s time to get down to it! Frost the cake in any way you may desire. If it helps, I started with a thin crumb coat and then put about 1/3 on top and helped it spread itself down the sides. I then iced the sides, and when it began to set, I smoothed out the edges with a knife dipped in water. The frosting does set quite quickly, although you can easily reheat it a bit. When the cake is iced to your standards, you are all done. Pat on the back, it will all be worth it, I promise!


A Grandmother’s Love- Chocolate Caramel Slice

Oh my. My Grandmother (‘nana’) is a wonderful woman. She’s lived through a world war, three children, 5 grandchildren, over 50 years of marriage (still going strong :’) ) and 80 years of life. On top of that, she’s full of love. Like with many of her generation (and ours, no doubt!), love translates to food and speaks ‘Kitchen’. I present to you, one of her greatest gifts to her family and now the world.
As I type this, she is even making another batch because this one disappeared so quickly and we have more family coming tomorrow! I struggle to describe it in a way that does it justice. I mean, look at that not-too-crumbly crust, and rich chocolate topping, not to mention that luscious, superb, caramel filling. It’s divine.
It’s also one of my fondest memories, nana bringing out a huge tray of this for morning or afternoon tea, perhaps supper. Actually it’s so good I admit I eat it at anytime of the day. Please make it! Even if it’s just once, you will not regret it. Promise πŸ™‚ I have also made Little & Friday’s caramel slice, which is proving popular. You can see the recipe here!

Nana’s Chocolate Caramel Slice
1&1/2 cups self raising flour
1 Tbsp cocoa
1/3 cup sugar
1/3 cup desiccated coconut
180g butter, melted
2 cans sweetened condensed milk
3 Tbsp golden syrup
100g butter
1 egg yolk
200g dark chocolate
50g butter
Line a 20 by 30 cm slice tin with baking paper and preheat the oven to 180 degrees Celsius. In a large bowl, mix all the crust ingredients together and press evenly into the slice tin. Bake for 20 minutes. Meanwhile, make the topping. In a medium saucepan, melt together the filling ingredients until the butter is melted and all is combined, When the crust has baked 20 minutes, remove from the oven and pour the caramel on top, then bake for another 10 minutes until golden and set. Remove from oven and cool completely.
When cool, melt the chocolate and butter together in a bain marie or double boiler, until butter and chocolate has melted and all is combined and smooth. Spread evenly over the top of the the slice and chill until the chocolate has set.
Cut into squares, although you may want to leave it out of the fridge for 15 minutes so the chocolate has softened slightly and it is easier to cut (I didn’t do this before taking the photos shown, but hey, it was still delicious!).
Lasts… either until it all gets eaten or about 4 days πŸ™‚Image
Have a lovely week everyone πŸ™‚