Project cake: caramel-fudge filling

This. In queue simply because I had another full time gig for much of the year. Which is why I am punching the words that came straight to my head about 90 days ago onto the screen today, before they leave me forever.

Not that I will forget how staggeringly good the combination of what I am about to report on really is.  It would be a story of how an awesome piece of cake possessed the ability to transform into something even more astounding, it deserved several repeat visits. The frosting, the filling, the flowers participate in too grand a party that you'd never ever wish to sit out on.

Getting down to the real of it, I wanted to construct something that combined two of my very favorite things onto one single plate. So this would be my ode; to cake and the decadent caramel sugar-condensed milk-butter fudge that I once fell in love with, a few many years ago that might have you gasp...wow, is she really that old(!).

As said, the cashew studded filling comes from a place of nostalgic admiration. Forged with mainly 3 ingredients, yet not a real reduction, it is simmered to a toffee-ish quality which makes everything it touches just right. 

The cake, as such, is incredibly accommodating to the thick middle that it sandwiches. Whole eggs and liquid whites evidence for a similar-to-cloud texture. In turn, you get an almost airy crumb which yields beautifully to the butter cream and fondant gild that are called to adorn it.

Take it as your cue; to flavor up/try/test/ mix/match/experiment on things that could and would spin your future cake baking endeavors out of orbit. Release that beast chef within. 

And remember to come back to tell me all about it.

I created this meadow cakescape at the onset of what I seasonally infer to as "Spring". With too many months in our Southwest Inferno-esque summer, I might consider cooking cake on the sidewalk next time. I'll tell you about it, if I don't turn to ash myself😎

Fondant not only makes things pretty, the homemade marshmallow kind actually lends nice flavor. Since I have two of the pickiest cake testers on the planet to vouch for this,  I can tell you each and every modicum of display counts and had them fighting for pieces post picture taking.

For the cake-
Ingredients:
(Adapted from Sally's baking Addiction)

• 3 and 2/3 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 cups salted butter, 
• 2 cups sugar
• 3 large eggs + 2 additional egg whites, at room temperature*
• 1 tbsp vanilla extract 
• 1 and 1/2 cups well stirred buttermilk

Directions:

• Preheat oven to 350F. Grease and flour 3 8" round cake pans.
• In a bowl, whisk flour, baking powder, baking soda. Set aside.
• In a stand mixer, cream butter and sugar on med-high until pale and fluffy. 
• Reduce speed and add eggs and egg whites, and vanilla extract. Increase speed and beat until pale and fluffy, about 1 1/2 minutes. 
• Alternate adding flour mixture and buttermilk to the batter, beginning and ending with flour and fully incorporating after each addition.
• Pour into pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out  clean.
• Allow to cool in pans for 5-7 minutes, then turn onto wire rack. 

For the vanilla frosting-

Ingredients:

• 1 cup (2 sticks) salted butter, at room temperature
• 3 3/4 cups (1 1-pound box) powdered sugar, sifted
• 4 tbsp heavy cream
• 1 tsp vanilla 

Directions:

• Beat butter, on medium-high speed until smooth and fluffy.
• Slowly add powdered sugar and beat until incorporated.
• Pour in cream and vanilla and beat.

For the fudge filling-

Ingredients:

• 3 tbsp caramel syrup
• 1/2 stick of butter
• 1 can condensed milk
• 1/2 cup raisins(optional)
• 1/2 cup salted cashews 

Directions:

• Put first three ingredients in a heavy bottomed saucepan  and bring to a boil on moderate heat
• Boil for 3-4 minutes, until slightly thickened, a scoop-able, but, not too dense consistency.
• Take off heat.
• Add raisins and cashews. Stir to combine well.
• Allow to cool slightly.

Assembly.

• Spread fudge filling over one cake and top with second. Spread evenly and decorate with buttercream.

Notes:

Butter, eggs, milk, cream should be at room temperature

Past Junes~
2018: Butter chicken
2017: Coconut ice cream
2014: Pastry tarts
2013: Chaat masala french fries
2012: Cannelloni

******

After reading Ruth Reichl's (food writer and past editor-in-chief of now shuttered Gourmet magazine)book, "Delicious", I think I will continue on to "Save Me the Plums." This summer I am aiming towards 10 books, 2 thus far read, one a mystery that had me sleep with lights on for several nights. I intend to visit with you more often here, maybe download a smidge of the gazillion recipes that crowd my head, to pages of my white screen. Wish me luck and, always, thank you for reading.

"And He is before all things, and in Him, all things hold together." Colossians 1:17