The Daring Bakers caramelize everything, even my brain...

This month we had to do a Caramel cake, with a caramel syrup and caramelized butter frosting. With all this caramelization, my brain got in the spirit and got caramelized as well. I managed to delete all the step by step pictures, and could only save these ones. I was so mad at myself, it was a good thing that I had a sweet cake close-by, or in my case sweet Madeleines!

This was my version of Shuna Fish Lydon's of Eggbeater (http://eggbeater.typepad.com/) signature Caramel cake (as showed here) and Alice Medrich’s Golden Vanilla Bean Caramels. The responsibles for all this caramelization were hosts: Dolores(http://culinarycuriosity.blogspot.com/), Alex (http://blondieandbrownie.blogspot.com/) and Jenny (http://forayintofood.blogspot.com/).

Triple caramel: Caramel madeleines and vanila & honey caramels sandwiched with caramelized butter & lavander frosting!

CARAMEL MADELEINES

· 10 Tablespoons unsalted butter at room temperature · 1 1/4 Cups granulated sugar · 1/2 teaspoon kosher salt · 1/3 Cup Caramel Syrup (see recipe below) · 2 each eggs, at room temperature · 1 splash vanilla extract · 2 Cups all-purpose flour · 1/2 teaspoon baking powder · 1 cup milk, at room temperature

Preheat oven to 350F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform. Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.} Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan (in my case I’ve used Madeleine’s moulds). Place pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

CARAMEL SYRUP

· 2 cups sugar · 1/2 cup water · 1 cup water

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers.

CARAMELIZED BUTTER & LAVENDER FROSTING

· 12 tablespoons unsalted butter · 1 pound confectioner’s sugar, sifted · 4-6 tablespoons heavy cream · 2 teaspoons vanilla extract · 2-4 tablespoons caramel syrup · Kosher or sea salt to taste · 1 tbsp lavender

Cook butter until brown, add the lavender after and let it cool. Pour through a fine meshed sieve into a bowl and discard the lavender. Pour cooled brown butter into mixer bowl. In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

GOLDEN VANILLA & HONEY MADELEINE’S CARAMELS

· 1 cup golden syrup (I’ve used ½ cup glucose + ½ cup honey) · 2 cups sugar · 3/8 teaspoon fine sea salt · 2 cups heavy cream · 1 tablespoon plus 1 teaspoon pure vanilla extract · 3 tablespoons unsalted butter, cut into chunks, softened

Combine the golden syrup (see note), sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot. When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels. Remove the pan from the heat and stir in the vanilla extract. Pour the caramel into an aluminium lined greased pan (in my case the a madeleine’s silicone mould). Let set for 4 to 5 hours, or overnight until firm. To unmould easily, pop them in the freezer for a while.

If you can handle the sweetness you can take a bite of mine or go check all the other caramel madness of my fellows Daring Bakers!