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Monday, October 20th, 2008

I had some challenges with this one but tried to make lemonade out of lemons. The cake is a banana-pecan cake. The frosting is a "real" buttercream using eggs and butter and sugar. The frosting turned out a little salty and less sweet than it should have so I made another batch of caramel and drizzled some of that on the top and then rolled the rest and let it cool, then cut it up and used it for decorations as well as some chocolate covered espresso beans since the buttercream is a caramel-espresso flavor. We'll see if my playing with the cake makes it more fun if not exactly what is in the recipe. :) Talk about some crazy decorating!!

Carrie   Monday, October 20, 2008
Yum, Yum, eat that up!
Merritt   Monday, October 20, 2008
Merrick said it is a keeper. I will admit the frosting isn't the easiest to make but I could use a good challenge for a change. :) I'll try it again some day and make the adjustments I need to to see if I can get it to work better than this time but at least I know I can work around it and make it work even when I didn't get things to go exactly the way they should. :) Even the caramels alone have been well received. I'll have to remember that at Christmas. :)
LGrant   Monday, October 20, 2008
That is the Picasso of your cake collection. Good job making it look so inviting. The caramel drizzled on the top is a sweet touch.
Leslie   Monday, October 20, 2008
It's a little funky but the toffee pieces ended up being a big hit as well as the caramel to balance the slightly salty frosting. The espresso worked nicely with the bananas too. Merrick said that was unexpected but a nice mating of flavors.
LGrant   Monday, October 20, 2008
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